Gudeg

A street stall of a woman selling gudeg.

A typical serving of gudeg.

Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) among other things, boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, which last imparts a brown color to the dish. It is also called Green Jack Fruit Sweet Stew. Gudeg is usually served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek).

There is three types of gudeg; Dry, Wet and East-Javanese style. Dry gudeg is a gudeg which only have a bit of coconut milk and served dry. Wet gudeg is a gudeg which have a wetter look than the dry gudeg. It used a lot more coconut milk. Meanwhile, the East-Javanese style gudeg employ more spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter.