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Gudeg
 | You can help expand this article with text translated from the corresponding article in Russian. (April 2019) Click [show] for important translation instructions.
|
 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 | Young jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, tempeh (optional) |
| Variations | Dry gudeg, Solo gudeg, Gudeg Putih[2] |
Gudeg is a traditional Javanese dish from Yogyakarta, in the Special Region of Yogyakarta, Indonesia.[3] Gudeg is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk.[4][5] Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter gives a reddish-brown color to the dish.[6] It is often described as "green jack fruit sweet stew".
- ^ "Gudeg". Retrieved 2020-10-05.
- ^ "Singaporean Vegetarian Dishes". 23 March 2022.
- ^ Yudhistira, Bara (December 2022). "The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia". Journal of Ethnic Foods. 9 (1). doi:10.1186/s42779-022-00134-7. ISSN 2352-6181.
- ^ No Money, No Honey: A study of street traders and prostitutes in Jakarta by Alison Murray. Oxford University Press, 1992. Glossary page xii
- ^ Gudeg Jogja Recipe
- ^ Indah Setiawati, ''Gudeg' unwrapped', The Jakarta Post, 28 October 2012.
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