Gudeg is a traditional Javanese cuisine from Yogyakarta, Indonesia.[ No Money, No Honey: A study of street traders and prostitutes in Jakarta by Alison Murray. Oxford University Press, 1992. Glossary page xii][ Gudeg Jogja Recipe] It is variously spiced with garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving the dish a reddish-brown color.[Indah Setiawati, ' 'Gudeg' unwrapped', The Jakarta Post, 28 October 2012.] It is sometimes called "green jack fruit sweet stew".
Serving
Served on its own, gudeg can be considered
vegetarian food, since it only consists of unripe
jackfruit and
coconut milk. However, the dish commonly includes egg or chicken. Gudeg is served with white steamed rice; chicken, either as
opor ayam (chicken in coconut milk) or
ayam goreng (fried chicken);
Telur pindang;
tofu and/or
tempeh; and
sambel goreng krechek, a stew made of crisp beef skin.
Availability and packaging
Gudeg can be packed into a
besek (box made from bamboo)
[http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)] or
kendil (clay jar),
[http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)] or
Canning.
[http://www.pesansaja.com/56/Gudeg-Kaleng-Bu-Tjitro (Indonesian)] Canned gudeg can last up to one year.
Warung and restaurants serving gudeg can be found throughout Indonesian cities, and the dish is also available in neighboring countries, such as Singapore and Malaysia.
See also
External links
