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| Gudeg, Yogyakarta's Signature Dish that Has Gone Global |
Gudeg, Sweet Jackfruit Stew from Yogyakarta
JumpToIndonesia Friends, Yogyakarta is renowned as the "City of Gudeg." Gudeg itself is a dish primarily made from young jackfruit, locally known as "gori."
In the process, chunks of jackfruit are simmered with brown sugar and coconut milk over a low flame for several hours.
Believe it or not, gudeg tastes even better when
cooked in a clay pot over an open fire.
Garlic, shallots, candlenuts, coriander seeds, galangal, bay leaves, and teak leaves are the array of spices commonly added to Gudeg.
Interestingly, teak leaves are added to create the reddish-brown color of this dish.
Most Yogyakarta gudeg is known for its
sweetness and is often referred to as sweet boiled jackfruit.
Unlike Western fast food, Gudeg, especially Yogyakarta's Gudeg, is a perfect example of the detailed and time-consuming Javanese cooking method, sometimes taking an entire day to prepare!
But don't be mistaken; the process of cooking gudeg has its own philosophical value.
Yes, cooking gudeg is understood as a perfect reflection
of Javanese philosophy, which values tranquility, patience, and meticulousness,
avoiding haste and carelessness.
Like other Indonesian foods, gudeg can also be served with rice.
Other common accompaniments often served
with gudeg include sambal goreng krecek (crispy fried beef skin with chili and
peanuts), chicken opor, hard-boiled eggs, and tempeh tahu bacem (steamed tofu
and tempeh).
Generally, there are two types of gudeg that you can find in Yogyakarta: wet gudeg and dry gudeg.
Wet gudeg is served with coconut milk broth, while dry gudeg is served without broth, appearing darker and sweeter.
The cooking process for dry gudeg also takes longer than wet gudeg because it needs to be dried out.
However, the advantage of dry gudeg is that it lasts longer, even up to 24 hours in the refrigerator.
Besides these two types of gudeg, Yogyakarta also has another variation called gudeg manggar.
The difference is that gudeg manggar doesn't use young jackfruit
as its main ingredient but instead uses coconut flowers, locally known as
"manggar."
Apart from Yogyakarta, you can also find a different type of gudeg from its neighboring city, Solo.
Solo's gudeg is more soupy due to the addition of more coconut milk, and its color tends to be white.
This happens because Solo's gudeg doesn't contain teak
leaves, which give the reddish-brown color to Yogyakarta's gudeg.
Gudeg can be found in nearly every corner of Yogyakarta, but the most popular places for gudeg are Wijilan and Barek.
Wijilan is located not far from the Yogyakarta Palace and can be reached by pedicab or a 10-minute walk from the palace.
There are more than 17 restaurants in Wijilan that serve gudeg with a special taste. Another gudeg hub is in Barek, located in the northern part of Yogyakarta, near Gadjah Mada University.
Here, you'll also find many restaurants and street-side stalls
offering the legendary gudeg for you to savor.
Here are some of the most popular Gudeg restaurants in Yogyakarta:
Gudeg Yu Djum
Address: Kaliurang St. Km4.5
Barek CT III/22
Phone: +62 274 515968
Gudeg Yu Narni
Address: Palagan Tentara St. 102
Phone: +62 274 867231
Gudeg Bu Slamet
Address: Wijilan St. 17
Phone: +62 274 380429
Gudeg Bu Ahmad
Address: Kaliurang St. Km 4.5
Phone: +62 274 520049
Gudeg Bu Tjitro
Address: Janti St. No. 330
Phone: +62 274564734