GUDHEG JOGJA
Hello All, good morning, good night, or good morning, wkwkwkwkk. In my post this time, I will talk about what it is gudheg, and what the sensation of eating for the first time. Gudeg here is typical of Yogyakarta.
Gudheg (spelling Bahasa Jawa: ꦒꦸꦝꦼꦒ꧀ , gudheg) is a typical food of Yogyakarta and Central Java made of young jackfruit cooked with coconut milk. It takes hours to make this dish. The brown color is usually produced by teak leaves cooked simultaneously. Gudeg ate with rice and served with a thick coconut milk (areh), chicken, eggs, tofu and sambal goreng krecek.
Before going into gudeg history, I will tell you a little about the sensation of eating gudeg for the first time. The first time in Jogja I did not forget to also eat a famous special food, especially if it is not "gudeg", first I feel the tongue is strange but delicious because there is a savory and sweet taste and a mixture of typical Indonesian herbs. I'm unsure to eat it because of how it looks, but if you have not felt really badly. Because after tasting, it seems to want add and continue to add. That's the first story I felt how delicious indigenous food Indonesia.
History Gudeg Until now, not known clearly about the history of Gudeg. Some views relate Gudeg as the food of the Sultan's Palace, while others hold that Gudeg has long existed since the first invasion of Batavia in 1726-1728 by Sultan Agung's army recorded in history although it has not been proved true. However, in various conclusions about the history of Gudheg it can be concluded that Gudeg is the food of the ancient people because of the raw material that young jackfruit is easy to find in the yard around the house residents. Jackfruit is then processed and developed so that Gudeg food typical of the people of Yogyakarta to date.
Okay, now we will discuss, how to make gudeg typical Jogja famous and tasty, delicious and delicious.
How to Make Gudeg:
Preparing the materials - materials used to make typical Jogja.
- 200 grams of palm sugar
- 10 boiled eggs (boiled and peeled)
- 10 bay leaves
- 10 cm galangal (sliced lengthwise)
- 2 liters of coconut milk
- 1 liter of coconut water
- 1 kg of young jackfruit (which has been peeled and cut into pieces)
Prepare spices that need to be mashed.
- 15 grains of red onion
- 10 grains of garlic
- 10 grains of pecan (roasted)
- 1 teaspoon coriander (roasted)
- 2 tablespoons of salt
- ½ teaspoon pepper powder
Complementary
- - Kuah areh, chicken, and tofu opor, sambal goreng krecek, white rice, sambal.
How to make gudeg Jogja practical
- Wash the young jackfruit until clean and then boiled briefly then lif
- Alloy the bottom of the pan with bay leaves, place the above galangal slices and greetings. Add young jackfruit pieces, boiled eggs, and palm sugar.
- Mix half of the chart at the coconut with the spices that have been smoothed, stir until well blended then pour into the pan.
- Pour the remaining coconut water until the jackfruit and eggs are submerged and cover the pan.
- Cook using medium heat 2 hours (do not open the lid of the pot). If the water is a little, lift and please and set aside.
- Pour the coconut milk, stir while crushing the jackfruit pieces. Re-enter the egg until slightly buried in jackfruit.
- Reduce the heat, cook again for less than 3 - 4 hours while stirring occasionally. Cook until cooked coconut out, and gudheg reddish brown
- Pour the areh / gravy thick chicken sauce datas gudeg jackfruit.
- Serve with chicken and tofu opor, krecek fried sambal, and white rice, complete with sauce if likes.
That's how much I can describe. which is gudeg where the typical Jogja food that if you eat for the first time, you will definitely feel addicted, which makes us continue to Jogja Jogja.
So many of my posts, if there is any wrong I am sorry. That is all and thank you.
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