Thursday 2 October 2014
Gudeg Is A Typical Food From Yogyakarta Indonesia
Gudeg (gudheg Java language) is a typical food of Yogyakarta and Central Java which is made from young jackfruit cooked with coconut milk. It took many hours to make this dish. Brown color is usually produced by teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), chicken, eggs, tofu and sambal goreng krecek.
There are different variants of gudeg, among others:
There are different variants of gudeg, among others:
- Dry Gudeg, the gudeg areh served with thick, much thicker than coconut milk in cooking field.
- Wet Gudeg, which is served gudeg with dilute areh.
- Gudeg Solo, namely that areh gudeg white.
Gudeg Purwekerto Recipe materials :
400 grams of young jackfruit, dipotongpotong, boiled
300 ml thick coconut milk from 2 coconuts
3 bay leaves
2 cm galangal, crushed
1 stalk lemongrass, take the whiteness, crushed
Tetelan 200 grams, cut into pieces
1,800 ml thin coconut milk (from the thick coconut juice)
5 1/4 teaspoon salt
21/2 teaspoons of sugar
4 hard-boiled eggs, peeled
Spices:
1 teaspoon coriander
5 grains hazelnut, roasted
2 cm ginger
4 cloves garlic
12 grains of red onion
1 cm turmeric, burned
Ingredients sauce:
5 red chilies
2 cloves of garlic
4 red onions
1/4 teaspoon shrimp paste
1/2 teaspoon salt
1/4 teaspoon granulated sugar
How to Make:
1 Take 4 tablespoons coconut milk (300 ml coconut milk).
Heat until oily. Saute ground spices, bay leaves,
galangal, and lemongrass until fragrant.
2 Add tetelan. Stir until the color changes.
3 Enter the thin coconut milk, salt, and brown sugar.
Cook until done.
4 Add the boiled young jackfruit and eggs. Cook until done.
5. Pour the rest of the coconut milk. Bring to a boil. Lift eggs, cut into pieces.
6. Sambal: fried red chili, garlic, onion, and
paste until wilted. Lift.
Add salt and sugar. Puree.
7 Serve with sauce and egg pieces.
For 8 servings
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