Gudeg is a traditional food from Central Java and
Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for
several hours with palm sugar, and coconut milk.
Left: Nasi Gudeg.
Additional spices include garlic, shallot,
candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter
giving a brown color to the dish. It is also called Green Jack Fruit Sweet Stew.
Gudeg is served with white rice, chicken, hard-boiled egg,
and a stew made of crispy beef skins (sambal goreng krecek).
There are three types of gudeg; dry, wet and East-Javanese style. Dry gudeg has
only a bit of coconut milk and thus has little sauce. Wet gudeg includes more
coconut milk. The East-Javanese style gudeg employs a spicier and hotter taste,
compared to the Yogyakarta-style gudeg, which is sweeter.