Gudeg Jogja (Green Jack Fruit Sweet Stew)

Some says that no tasting Gudeg means no visiting Jogja. It could be, because there’s no doubt anymore in popularity of Gudeg as Jogja’s icon. It is made from unripe jackfruit cooked with squeezed coconut and seasoned with keluak (fruits of kepayang). Cooking this food needs many hours. Brown color is from hardwood leaf. As like another special food of Jawa Tengah, character of Gudeg is sweet. It means much sugar and salt is just as balancer. In the other hand, salty and delicious chicken is from mix of salt and squeezed coconut, and some sugar. It makes harmonic flavor.

There are many kinds of Gudeg when you are visiting Jogja such as

• Wet Gudeg, namely Gudeg who presented with watery areh. 

The wet gudeg is cooked only once. The taste is not as sweet as the dry gudeg and served with areh, coconut milk that has been simmered until thick. Some people from other city commonly like this type because its taste more deliciously oily and salty. But they couldn’t brought back because wet gudeg is not durable.

• Gudeg Solo,namely Gudeg with with areh

• Dried Gudeg,namely  Gudeg areh  presented with thick, much thicker than coconut milk on food waste. The dry gudeg usually served with cassava leaf, dark brown boiled egg, and krecek, crisp beef rind. Dry Gudeg often becomes gift because it is not spoiled easily and being able for 3 days. In the other hand, other kinds of Gudeg are more delicious when it is eaten directly.. 

The Gudeg sellers are commonly come from Bulaksumur village, north of Jogja city. Before the University of Gadjah Mada was built at Bulaksumur, the jackfruit plants thrive on this village. Then the villagers not only cooked the young jackfruit for their family but also peddled the Gudeg to other places of Jogja city.

Some people from Bulaksumur village have no permanent gudeg stall. Every morning they paddled their bike that carried gudeg food. They sell the gudeg at the sidewalk. In the afternoon, when the food sold out, they back home to prepare the food that will be sell at night.

Nowadays, we could find gudeg in 24 hours a day. Gudeg stalls at kampong Barek - Bu-laksumur are commonly open in the early morning. At noon, we could visit kampong Wijilan near the Kraton to get gudeg for lunch. In the evening, gudeg stalls are easily to find in Jogja main roads, like Jl. Malioboro, Jl. Bigjend Katamso, Jl. Solo. Jl. P. Mangkubumi, Jl. Sultan Agung, etc. The night gudeg stalls are known as warung lese-han, stall that spread out on the ground. Even, in the middle of the night, we could enjoyed gudeg in gudeg pawon at Jl. Kusumanegara.

If you visit Indonesia, do not forget to stop at the Yogyakarta area. Because there is a very famous food Gudeg. Gudeg is a kind of curry that is cooked until blackened and has a sweet taste. If you do not have time to visit Indonesia, you can create your own Gudeg at home, including easy recipe, just cook it requires a rather long time. Here is the recipe and how to cook Gudeg. Enjoy.

Ingredients:

• 1.5 kg young jackfruit, cut the size of 4 cm
• 1 tablespoon acid, dilute with a little hot water
• 2 tablespoons brown sugar, melted with a little hot water
• 6 bay leaves
• 1 liter coconut milk
• 1 teaspoon salt
• 8 pieces red onion
• 4 cloves garlic
• 1/4 teaspoon coriander
• 1/4 teaspoon cumin
• 10 pieces of hazelnut
• 2 tablespoons vegetable oil

Method:

1. Young jackfruit boiled until cooked, remove, drain and set aside.
2. Puree onion, garlic, coriander, cumin, and hazelnut, then set aside.
3. Heat the oil, then enter the material that has been refined, acidic water, water, brown sugar, and bay leaf, stir-fry until fragrant.
4. Enter this jackfruit, stir, then add salt, mix well.
5. Enter the coconut milk, stir well and cook until sauce thickens while stirring occasionally, remove from heat.

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