Gudeg
Young jackfruit simmered for hours in coconut milk and palm sugar until brown, sweet and tender, served with rice, chicken, egg and a hot stew of cow's skin.
What makes it gudeg
- Young jackfruit, not ripe.
- Hours of simmering in coconut milk and palm sugar until the colour turns.
- Sweet — and served with something hot to balance it, usually krecek.
Where it comes from
Gudeg is Yogyakarta's dish — the city is sometimes called Kota Gudeg, gudeg town. Unripe jackfruit, which cooks like a vegetable, is simmered slowly with coconut milk, palm sugar and spice, and teak leaves are often added to the pot for their reddish-brown colour.
It comes as a plate: gudeg with areh, a thick, savoury coconut cream; chicken or egg braised in the same pot; and sambal goreng krecek, crackling of cow's skin in a hot, red coconut sauce, to cut through the sweetness. Solo makes it too, usually wetter and paler.
How it varies
- Gudeg kering
- Dry gudeg, cooked until the liquid is gone — Yogyakarta's style, and the one that keeps.
- Gudeg basah
- Wet gudeg, still in its sauce, as Solo tends to make it.
Be the first here
Start your own gudegNo one here has made gudeg yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
JavaneseTempeh bacemTempeh (and often tofu) simmered in coconut water, palm sugar and spice until the liquid is gone, then fried until dark and sticky.No one here has made it yet
MinangkabauRendangBeef simmered in coconut milk and spice paste for hours, until the liquid is gone and the meat fries in what's left.2 versions here
MinangkabauRendangBeef simmered in coconut milk and spice paste for hours, until the liquid is gone and the meat fries in what's left.2 versions here