The next is the food gudeg
GUDEG
Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish. It is also called Green Jack Fruit Sweet Stew.
Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (sambal goreng krecek).
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. Solo gudeg
from the city of Surakarta
and is more watery and soupy with lots of coconut milk and whitish in
color because teak leaves are generally not added. 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 Kraton (Sultan's palace).
Price
approximately Rp. 7,000 to Rp. 50,000
Price
approximately Rp. 7,000 to Rp. 50,000
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