Gudeg
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|
 A typical serving of gudeg | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Yogyakarta, Central Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Young jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, tempeh |
| Variations | Dry gudeg, solo gudeg, gudeg putih[2] |
Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia.[3] It is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk.[4][5] 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.[6] It is sometimes called "green jack fruit sweet stew".
Serving
[edit]
Served on its own, gudeg can be considered as a vegetarian 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 (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins.[7]
Variations
[edit]
There are several types of gudeg; dry, wet, Yogyakarta style, Solo 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 teak 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 Yogyakarta, 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
[edit]Gudeg can be packed into a besek (box made from bamboo)[8] or kendil (clay jar),[9] or canned.[10] Canned gudeg can last up to one year.[11]
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 Singapore.[12]
See also
[edit]
References
[edit]- ^ "Gudeg". Retrieved 5 October 2020.
- ^ "Singaporean Vegetarian Dishes". 23 March 2022.
- ^ Yudhistira, Bara (December 2022). "The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia". Journal of Ethnic Foods. 9 (1). doi:10.1186/s42779-022-00134-7. ISSN 2352-6181.
- ^ 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
- ^ Indah Setiawati, ''Gudeg' unwrapped', The Jakarta Post, 28 October 2012.
- ^ "Gudeg Jogja". Archived from the original on 16 October 2006. Retrieved 11 August 2011.
- ^ http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)
- ^ http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)
- ^ http://www.pesansaja.com/56/Gudeg-Kaleng-Bu-Tjitro (Indonesian)
- ^ "Gudeg Kaleng".
- ^ "Singapore – White Curry Jackfruit (Gudeg Putih)". 26 May 2012.
External links
[edit]- Gudeg Yogya recipe
- (in Indonesian) Gudeg Purwokerto recipe
