Gudeg is a traditional Javanese dish from

Yogyakarta Yogyakarta (; jv, ꦔꦪꦺꦴꦒꦾꦏꦂꦠ ; pey, Jogjakarta) is the capital city of Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by a monarchy, ...

and Central Java,

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Guine ...

. Gudeg is made from young unripe jack fruit ( Javanese: ''gori'', Indonesian: '' nangka muda'') stewed for several hours with palm sugar, and coconut milk. Additional spices include garlic,

shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the ...

candlenut ''Aleurites moluccanus'', the candlenut, is a flowering tree in the spurge family, Euphorbiaceae, also known as candleberry, Indian walnut, ''kemiri'', varnish tree, ''nuez de la India'', ''buah keras'', ''godou'', kukui nut tree, and ''rata k ...

, coriander seed,

galangal Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant spec ...

, bay leaves, and

teak Teak (''Tectona grandis'') is a tropical hardwood tree species in the family Lamiaceae. It is a large, deciduous tree that occurs in mixed hardwood forests. ''Tectona grandis'' has small, fragrant white flowers arranged in dense clusters ( pan ...

leaves, the latter giving a reddish-brown color to the dish. It is often described as "green jack fruit sweet stew".

Serving

Served on its own, gudeg can be considered as a

vegetarian Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetariani ...

food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as ''

opor ayam Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk.Patrick Witton and Mark Elliott (2003)''Lonely Planet Indonesia'' Lonely Planet Publications, p. 108 The spice mixture (''bumbu'') includes galangal ...

'' (chicken in coconut milk) or '' ayam goreng'' (fried chicken), ''

telur pindang Telur pindang or pindang eggs are hard boiled eggs cooked in the '' pindang'' process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembang cuisine. The eggs are boiled slowly in water mixed with salt, soy s ...

'', ''opor telur'' or just plain hard-boiled egg,

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

and/or

tempeh Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhiz ...

, and ''sambel goreng krechek'' a stew made of crisp beef skins.

Variations

There are several types of gudeg; dry, wet, Yogyakarta style,

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style and East Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of

leaves as coloring agent. Solo gudeg from the city of Surakarta is more watery and soupy, with much coconut milk, and is whitish in color because teak leaves are generally not added. Yogyakarta's gudeg is usually called "red gudeg", while Solo's gudeg is also called "white gudeg". The East Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta style gudeg, which is sweeter. Gudeg is traditionally associated with

, and Yogyakarta is sometimes nicknamed "Kota Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in the Wijilan area to the east side of the Yogyakarta Sultanate palace.

Availability and packaging

Gudeg can be packed into a ''besek'' (box made from bamboo) or ''kendil'' (clay jar), or canned. Canned gudeg can last up to one year. Warung and restaurants serving gudeg can be found throughout Indonesian cities, such as Greater Jakarta. It is a popular dish in Javanese restaurants, and can be found in neighboring countries, such as

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Notes

External links

Gudeg Yogya Recipe
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Gudeg Purwokerto Recipe
{{Indonesian cuisine Javanese cuisine Vegetable dishes of Indonesia Indonesian curries Southeast Asian curries

Serving

Variations

Availability and packaging

See also

Notes

External links