Gudeg Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves - the latter giving a reddish brown color to the dish. Gudeg is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender and melt in your mouth. As much as I would love to own a traditional Javanese claypot (they are a beauty to behold), I don't, so I use regular soup pot for this.

Bahan Membuat Gudeg

1 buah nangka muda ukuran sedang.
1/4 kg ceker / tetelan sapi (opsional).
2 lembar daun jati.
1000 ml santan kental.
Bumbu halus :.
6 siung bawang merah.
4 siung bawang putih.
1/2 sdm ketumbar.
1 buah kemiri.
10 buah cabe rawit.
Bumbu pelengkap :.
7 sdm gula merah.
4 cm lengkuas.
3 lembar daun salam.

Langkah Memasak Gudeg

Haluskan bumbu halus..
Dalam panci masukkan perasan terakhir kelapa (santan encer) dan bumbu halus. Lalu masukkan nangka muda yg sudah di iris, dan ceker/tetalan daging. Selanjutnya masukkan juga daun jati, daun salam, lengkuas dan gula merah.
Masukkan juga garam dan penyedap rasa. Masak hingga tewel sedikit empuk.
Setelah dirasa empuk, masukkan santan. Sesekali aduk agar tidak lengket.
Masak hingga air menyusut habis. (Sampai pada tahap ini gudeg sudah bisa di santap). Jika menginginkan gudeg yg tahan lama dan kering bisa dikukus setelah proses memasak..
Memanasinya dengan cara di kukus.

The most popular dish in Indonesian Yogyakarta is called gudeg, a unique dish made with unripe jackfruit cooked in coconut milk. The two most common varieties are dry and wet gudeg. Both varieties use the same ingredients, but the dry gudeg uses less coconut milk, is cooked longer, and has a much thicker sauce. For many people, gudeg has only one style, but actually, there are three kinds of gudeg, namely gudeg kering, gudeg basah, and gudeg manggar. Gudeg basah is served with yummy coconut milk gravy.

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