Gudeg
Traditional Indonesian dish
Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia. It is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk. 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. It is sometimes called "green jack fruit sweet stew".
01Serving
Served on its own, gudeg can be considered vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, the dish commonly includes egg or chicken. Gudeg is served with white steamed rice; chicken, either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken); hard-boiled egg; tofu and/or tempeh; and sambel goreng krechek, a stew made of crisp beef skin.
02Availability and packaging
Sources and credits
This article is adapted from the Wikipedia article “Gudeg”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Nasi Gudeg.jpg by christian razukas from Honolulu, Hawaii, CC BY-SA 2.0
- Penjual Gudeg.jpg by Meursault2004, CC BY-SA 3.0
Fathomly is not affiliated with or endorsed by the Wikimedia Foundation. Spotted a problem? Tell us.
