Gudeg is the food of Yogyakarta, Indonesia and Central Java which is made from young jackfruit cooked with coconut milk. Brown is usually generated by teak leaves are cooked simultaneously. Gudeg eaten with rice and chicken is served, eggs, and tofu.
Gudeg can be found in nearly all the territory of Indonesia, but if you want to feel the authentic flavor of warm, come to the city of Yogyakarta, Indonesia.
If New York is often referred to as the "Big Apple" and Jakarta as the "Big Durian", then Jogjakarta may be called "Big Jackfruit" (= Giant Jackfruit) because culinary gudegnya are so popular. Delicious cuisine made from young jackfruit is as a food must for anyone who was visiting the tourist paradise on the island of Java. Gori (young jackfruit) that gummy cleaned in such a way then cooked in coconut milk with herbs and spices for hours. Once cooked, categories become soft and slightly sweet. Gudeg usually served with sambal goreng krecek (cowhide) spicy, boiled egg, tofu and tempeh bacem, as well as chicken or chicken opor bacem. As a final touch, a warm flushing areh provide savory taste that is second to none typical
RECIPE
Material:
500 g young jackfruit red
50 grams of cassava leaves
8 pieces of teak leaves
5 pieces of claw father
500 ml coconut milk from ¼ coconut
3 bay leaves
2 cm galangal
Spices:
10 grains large (+ 60 grams) red onion
2 cloves garlic
½ tablespoon coriander
1 teaspoon salt
100 grams of brown sugar comb
750 ml thick coconut milk
1 teaspoon salt
How To Make:
Grease a knife with cooking oil. Peel and wash the jackfruit sap, then roughly chopped. Boil until half cooked cassava leaves, drain, squeeze the water.
Close the flat bottom of the pan with 6 pieces of teak leaves. Enter the young jackfruit and chicken scratch into the pot. Pour the liquid coconut milk, put spices, bay leaves, ginger and cassava leaves.
Cover the top with 2 pieces of teak leaves, then cover the pan. Cook over medium heat until boiling, then reduce the heat. Cook + 6 hours or until a brownish colored jackfruit and occasionally in the mix. (If you prefer, cook until warm dry according to taste).
Mix salt with thick coconut milk. Cook over low heat 30 minutes until areh + oily and thickened. Poured warm up already cooked.
Serve with sauce krecek, opor mixed and fried chilli paste.
For 8 People
Tips:
Warm red color obtained from the proper selection of jackfruit and how long to cook over low heat. Or, use teak leaves. If it is difficult to obtain, use dried red bean cooking water. To 500 g young jackfruit, cooked 200 grams of dried red beans with 500 ml of water. Cook until water live + 300 ml. Enter the cooking water to the pan jackfruit.
To help you make areh, place the coconut milk mixture and salt into a heat resistant bowl. At the time of cooking the rice, put the bowl on the side or on top of steamed rice aron areh together until thick.
Notes:
gudeg is now already in production gudeg canned, no preservatives, and can be purchased at the supermarket. (http://www.gudegkaleng.com/)
*from variety sources