Gudeg: A Yogyakarta most famous traditional dishes

A Delicious Traditional Yogyakarta Dish

One of the most well-known traditional foods in Yogyakarta is gudeg, known for its sweet and savory flavors. Made from young "jackfruit," it is often served with accompaniments like chicken, eggs, tofu, and sambal krecek. If you're interested in making your own gudeg at home, here’s a recipe and step-by-step guide to help you out.

 

Ingredients for Making Gudeg:

• 1 kg of young jackfruit (choose fresh ones)
• 1 whole free-range chicken (cut into pieces)
• 10 boiled eggs
• 500 ml thick coconut milk
• 3 liters of coconut water
• 200 grams of palm sugar
• 5 bay leaves
• 5 teak leaves (for natural red coloring)
• 3 stalks of lemongrass (bruised)
• Salt to taste

Spice Paste Ingredients:

• 10 shallots
• 5 cloves of garlic
• 5 candlenuts (roasted)
• 1 tbsp coriander seeds
• 1 finger-length galangal
• 1 tsp pepper

How to Make Gudeg:

1. Prepare the Jackfruit and Chicken: Clean the young jackfruit and cut it into pieces. Boil it briefly until slightly tender, then drain. Clean the free-range chicken and cut it into portions.
2. Grind the Spice Paste: Grind all the spice paste ingredients using a mortar and pestle or a blender. Make sure the spices are finely ground for better absorption of flavors.
3. Cooking the Gudeg: Take a large pot and line the bottom with teak leaves (this helps give the gudeg its natural reddish-brown color). Add the pieces of young jackfruit on top of the teak leaves, followed by the chicken, boiled eggs, ground spices, bay leaves, and bruised lemongrass. Pour in the coconut water until all the ingredients are submerged. Cook over low heat for 3-4 hours.
4. Add Palm Sugar and Coconut Milk: After 3-4 hours, add the grated palm sugar and pour in the thick coconut milk. Stir gently to avoid breaking the coconut milk. Continue cooking on low heat until the liquid reduces and the spices are fully absorbed.
5. Check the Flavor: Add salt to taste and adjust the seasoning as needed. Once the flavor is right, remove from heat and serve.
6. Serve the Gudeg: Once done, gudeg is typically served with sambal krecek, warm rice, and additional side dishes like chicken in coconut milk or tofu and tempeh.

Tips:

• To achieve a more intense reddish-brown color, you can add more tea leaves or a little black tea to the jackfruit as it cooks.
• If coconut water is not available, you can substitute it with regular water, though the taste may differ slightly.

Gudeg side dishes:

• Sambal Krecek: Sambal krecek is a traditional accompaniment to "gudeg" made from cowhide (krecek), chili, and coconut milk. Its spicy and savory flavor complements the sweet gudeg perfectly.
• Chicken in Coconut Milk or Tofu and Tempeh: Chicken cooked in coconut milk, known as opor ayam, is often served with gudeg. Alternatively, tofu and tempeh can also be cooked in coconut milk as a vegetarian option.

Conclusion

Making "gudeg" requires time and patience, but the result is well worth the effort. The sweet taste of the jackfruit, the savory coconut milk, and the rich blend of spices make gudeg a special dish that is perfect for sharing with family.

Happy cooking!