Gudeg Jogja, 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, Gudeg Solo, and Dried Gudeg. 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. It is served with rice and thick squeezed coconut soup, fried chicken, egg, tofu, and fried sam­bal kre­cek. Block sugar poci tea will com­plete the exotic of your food. But, it doesn’t need going to Jogja to taste Gudeg. Recipe below will treat your appetite.


Gudeg Jogja Recipe

Ingre­di­ents:

• 500 g unripe jackfruit
• 500 g fat bone
• 350 g bony chicken or scrawl
• 6 eggs, boiled and peeled
• 400 ml squeezed coconut
• 400 ml water
• 200 g brown sugar, slice thinly
• 10 lau­rel likes
• 10 small chilies
• Salt as necessary

Grinded spice:

• 18 cloves of garlic
• 6 onions
• 5 grains kemiri (fruits of can­dlenut tree)

Direc­tions:

1. Clean and wash jack­fruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.
2. Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.
3. Arrange jack­fruit, fat bone, bony chicken, boiled egg, lau­rel like, and galan­gale in steamed pan.
4. Pour spicy squeezed coconut into pan. Add some water until they are soaked.
5. Put small chilies in the top. Take out and remove when soup is get­ting dry.