GUDEG - Javanese Tasty Food
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This time im gonna share you about traditional food from Yogyakarta, can be called as "Jogja" it takes 1-2 hours from Semarang as a capital of province.
Made from young jackfruit, called gori. Boiled for several hours with palm sugar and coconut milk.
Additional spices include garlic, shallot, candlenut, galangal, bay leaves, coriander seed and teak leave.
Gudeg is served with white rice, chicken, hard-boiled egg, tofu, also a stew made of crisp beef skins (in Bahasa; sambel goreng krecek).
Gudeg is served with white rice, chicken, hard-boiled egg, tofu, also a stew made of crisp beef skins (in Bahasa; sambel goreng krecek).
Since long time ago, Gudeg traditionally associated with Yogyakarta, and Jogja city has a nickname called “Kota Gudeg” (City of Gudeg). The center of Yogyakarta gudeg restaurants is at Wijilan area, its in the east side of the Kraton Yogyakarta (Yogyakarta Sultanate Palace).
Anyway, I remember when my grandmother was still alive, she used to cook most of the sweet food, cause she is Javanese and most of the food has a sweet and spicy taste. Thats why my tongue is more into that kind of food.
And if you guys live outside Indonesia, you can use some combination of black tea and brown soya to create reddish brown color. It’s not so complicated as I thought. They said, the best way is using clay pot and cook for hours to make it even tastier.
Wella, I like it so much! This gudeg that made by my grandma was a perfect one! Lol
Lets move to the recipe!
Ingredients:
1 canned of young jackfruit
5 boiled eggs, peeled50gr palm sugar2 or 3 black tea100gr brown soya (kacang tolo/kedelai merah)5 sheets of Salaam leaves (Indian Bay Leaves or substitutes with bay leaves)2cm fresh galangal300ml thick coconut milk or 250 ml coconut water300ml water
Spice Paste:6 shallots4 cloves of garlic1 spoon of coriander, pan-broil3 candlenuts1,5 teaspoons of salt to taste
Preparation:
- Grind or blend the spice paste.
- Boil the brown soya until it’s tender. Set aside
- Cook young jackfruit into 300 ml water, together with tea until the water turn brown
- Take out the tea from the broth. Then add the spice paste, eggs, palm sugar, salaam leaves and galangal. Cook until the aroma come out fragrant.
- Add the coconut milk, brown soya and salt. Cooked until the sauce is absorbed.
- Serve gudeg with steamed rice, sambal goreng krecek (crisp beef skins) and sambal goreng terasi.
Looks so tasty, right?
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