Gudeg is a traditional food made

from young jackfruit (jackfruit) which

is boiled for several hours with palm
sugar and coconut milk. Equipped
with a variety of extra spice to make
Gudeg be sweet on the tongue and
has a distinctive taste and pleasing
to suit the tastes of the Java
community in general.

history
gudeg history in Yogyakarta started with the construction
of Islamic Mataram kingdom in the base Mentaok in
Kotagede area in about the 1500s.
When construction on the pedestal Mentaok Mataram
kingdom, many trees were felled, and among them is the
jackfruit tree, coconut, and tangkil or betel nut," he
explained.
Since the number of young jackfruit (gori), coconut, and
leaves tangkil (melinjo), akhrinya encourage workers to
make a meal of these materials. To meet the workers ate
there were so big, young jackfruit cooked numbers are also
very much.

Even for stirring or in the Java language called Hanguk had to use a
tool resembling a paddle boat. From the stirring process (hangudeg)
is eat, which was created from young jackfruit is called warm.
In addition, gudeg also recorded in Javanese literature Fiber
Centhini. Told in it, in the 1600s Raden Mas Cebolang middle
layover in pedepokan Pengeran Tembayat who currently resides in
Klaten.
There Pengeran Tembayat entertaining guests named Ki Anom with
a variety of food and one of them is warm.
Gudeg actually not the food that comes from the royal family, but
from the community. However, to become as famous as the
traditional meal today, need a long process.
Murdijati Gardjito disclose because gudeg need long cooking time,
the early 19th century in Yogyakarta itself has not been so many
people selling warm.

Then in the 1940s along with the

idea of the President to build a
university in Yogyakarta (UGM), warm
start to grow and many known to the
public. From this dry gudeg also
began to attend.

At the presentation, the usual Gudeg comes with

white rice, chicken, boiled eggs, tofu or tempe,
and a decoction made from fresh cow skin, or
better known as sambal goreng krecek. There are
several types of Gudeg known today are the type
Gudeg Gudeg dry and wet. Dry Gudeg had little
wet warm milk while covering more coconut milk
or coconut milk. The types of Gudeg also affects
the taste of which is owned by Gudeg. Though
usually sweet, sometimes Gudeg also have a
spicy taste as well as on the East Java region.

Community Perspectives Gudeg in

Yogyakarta
As a typical food, warm occupies an
important position in the lives of
people in Yogyakarta. It could even
be said, no one who does not know
gudeg Yogyakarta.

In everyday life, gudeg can be

enjoyed anytime someone wants it.
There are no special rules or
traditions that require warm eaten at
a certain time. The contents did not
differ between gudeg eaten in the
morning, noon, and night. Sometimes
only slightly different presentation,
such as warm for breakfast is
sometimes served with rice porridge

type Gudeg
Gudeg originally known by the people of
Indonesia, especially Yogyakarta antiquity is
Gudeg Wet. Along the development, the need
for a souvenir Gudeg growing also in tune
with the advent of dry Gudeg. Gudeg
newfound dried over six decades ago. Warm
dry nature makes it durable and is often used
as souvenirs are of course impacted by the
emergence of a cottage industry that
presents souvenirs typical Gudeg Yogyakarta.

Another uniqueness of warm dishes is the

packaging. If you shop Gudeg as special food
of Yogyakarta, it is not uncommon Gudeg
were packaged by using baskets. Besek wrap
of woven bamboo is shaped in such a way
rectangular shape and can be used as a food.
In addition Gudeg also often packaged using
kendil the form of containers made of clay.
Packaging is usually found in the warm seller
who has been famous for tourists as Gudeg
Wijilan.

How to make Gudeg

Ingredients:
150 grams of brown
sugar
kg young jackfruit
(cut into pieces)
7 hard-boiled egg
7 bay leaves
1.5 liters of milk
1 liter of coconut water
3 galangal

Some spices to make

gudeg include:
7 cloves of garlic
12 grains of red
bottom
1 / 2sdt coriander
1.5 tbsp salt
7 eggs hazelnut
teaspoon
pepper

How to cultivate gudeg:

Jackfruit boiled briefly and then enter young jackfruit,
ginger, boiled eggs and palm sugar. Add coconut milk
partially mixed with spices, stir well and pour into the
pan.
Cook all ingredients for 2 hours over medium heat,
after which the milk is poured and mash chopped
jackfruit them.
Ripe jackfruit and other materials up milk out and
warm reddish brown
Gudeg ready to be served with other
complementary foods.

Gudeg famous for its sweet taste and

brown color. The brownish color of the food
is obtained from the leaves of the teak are
cooked simultaneously. According to one
informant, warm food is "complicated",
from manufacture to how it feels. Was
famous long maturation periods. As an
illustration, a homeowner gudeg said that
to prepare gudegnya course, it takes up to
two days to warm really cook.