Indonesia is known not only for its cultural and linguistic diversity but also for its culinary delights. Almost every city in Indonesia has a characteristic of traditional cuisine, including Java. For culinary lovers, of course, they already know the taste of conventional Javanese cuisine very well.
Traditional Javanese food also has a variety of tastes, some have a sweet, spicy flavor, and some taste a combination of all of them. It feels like something needs to be added if you visit several areas in the provinces of Central Java, East Java, or the Special Region of Yogyakarta if you don't taste their typical culinary delights.
So, for those who miss Javanese specialties, here are GUDEG recipes you can make yourself at home.
GUDEG
Ingredients:
- 1 kg of young jackfruit, cut into squares and then boiled briefly with a little salt, remove, drain
- 400 grams of brown sugar, comb
- 4 stalks of lemongrass, crushed
- 4 segments of galangal, crushed
- 5 bay leaves
- 4 leaves orange
- 1 liter of liquid coconut milk
- 700 ml of coconut water
- 1 liter of thick coconut milk
- Salt to taste
- 3 teak leaves
- Boiled egg
Ground spices:
- 100 grams of red onion
- 10 cloves of garlic
- 8 roasted candlenuts
- 20 grams of coriander powder
How to make:
- Arrange the teak leaves on the bottom of the pot, then add the young jackfruit and all the spices. Pour in the liquid coconut milk and coconut water. Then cover again with teak leaves and cover the pot, and cook until the sauce is slightly reduced.
- After the gravy has shrunk a little, add brown sugar, salt, and thick coconut milk. Cover again with teak leaves and cover the pot, continue cooking over low heat.
- Taste correction. Lastly, add the boiled eggs, then cover the pot again, and continue to cook the gudeg until cooked and completely dry for 8-10 hours.
- Serve.
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