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 kg nangka muda, direbus.
1/2 kg sandung lamur.
500 ml air kelapa.
7 siung bawang putih.
5 siung bawang merah.
5 butir kemiri.
1 sdt ketumbar bubuk.
10 lembar daun salam.
5 cm lengkuas digeprak.
150 gram gula merah.
secukupnya Garam.
secukupnya Penyedap rasa.

Langkah Memasak Gudeg

Potong2 nangka lalu rebus, setelah empuk tiriskan dan cuci nangka di air mengalir.
Haluskan bawang merah, bawang putih, ketumbar, kemiri dan garam.
Susun daun salam, lengkuas dan bumbu halus di dasar panci.
Masukkan nangka dan sandung lamur diatasnya, terakhir masukkan air kelapa.
Masak dengan api kecil selama 2 jam, sambil sesekali dilihat.
Masak sampai air habis.
Koreksi rasa, gudeg siap disajikan bersama opor ayam dan sambel goreng krecek..

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. The most famous jackfruit dish in Indonesia is gudeg. Originated from Central Java, gudeg - Indonesian jackfruit stew is a must have when you visit the city of Jogjakarta.

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