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|
 A typical serving of gudeg | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Yogyakarta, Central Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Youngjackfruit,coconut milk,palm sugar, chili, various spices, chicken, egg,tempeh |
| Variations | Dry gudeg,solo gudeg,gudeg putih[2] |
Gudeg is a traditionalJavanese dish fromYogyakarta, Indonesia.[3] It is made from young, unripejackfruit (gori,nangka muda) stewed for several hours withpalm sugar andcoconut milk.[4][5] It is variously spiced withgarlic,shallot,candlenut,coriander seed,galangal,bay leaves, andteak leaves, the latter giving the dish a reddish-brown color.[6] It is sometimes called "green jack fruit sweet stew".
Served on its own, gudeg can be consideredvegetarian food, since it only consists of unripejackfruit andcoconut milk. However, the dish commonly includes egg or chicken. Gudeg is served with white steamed rice; chicken, either asopor ayam (chicken in coconut milk) orayam goreng (fried chicken);hard-boiled egg;tofu and/ortempeh; andsambel gorengkrechek, a stew made of crisp beef skin.[7]
Gudeg can be packed into abesek (box made from bamboo)[8] orkendil (clay jar),[9] orcanned.[10] Canned gudeg can last up to one year.[11]
Warung and restaurants serving gudeg can be found throughout Indonesian cities, and the dish is also available in neighboring countries, such asSingapore andMalaysia.[12]
