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- Gudeg abstract "Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish. It is also called Green Jack Fruit Sweet Stew.Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (sambel goreng krecek).There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of teak leaves. Solo gudeg from the city of Surakarta and is more watery and soupy with lots of coconut milk and whitish in color because teak leaves are generally not added. The East-Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta-style gudeg (which is sweeter).Gudeg is traditionally associated with Yogyakarta, and Yogyakarta is sometimes nicknamed "Kota Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in the Wijilan area to the east side of the Yogyakarta Kraton (Sultan's palace).Gudeg can be packed into a besek (box made from bamboo), kendil (clay jar), or can.".
- Gudeg creatorOfDish Javanese_cuisine.
- Gudeg ingredient Chicken.
- Gudeg ingredient Coconut_milk.
- Gudeg ingredient Egg_(food).
- Gudeg ingredient Jackfruit.
- Gudeg ingredient Palm_sugar.
- Gudeg ingredient Tempeh.
- Gudeg origin Central_Java.
- Gudeg origin Indonesia.
- Gudeg origin Yogyakarta.
- Gudeg servingTemperature "Hot or room temperature".
- Gudeg thumbnail Nasi_Gudeg.jpg?width=300.
- Gudeg wikiPageExternalLink resep-gudeg-purwokerto.
- Gudeg wikiPageExternalLink gudeg-jogja-recipe.html.
- Gudeg wikiPageID "662411".
- Gudeg wikiPageRevisionID "598664590".
- Gudeg caption "A typical serving of gudeg.".
- Gudeg country Indonesia.
- Gudeg course "Main course".
- Gudeg creator Javanese_cuisine.
- Gudeg hasPhotoCollection Gudeg.
- Gudeg mainIngredient "Young jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, Tempeh (optional)".
- Gudeg name "Gudeg".
- Gudeg region Central_Java.
- Gudeg region Yogyakarta.
- Gudeg served "Hot or room temperature".
- Gudeg variations "dry gudeg, Solo gudeg".
- Gudeg subject Category:Javanese_cuisine.
- Gudeg type Food.
- Gudeg type FunctionalSubstance.
- Gudeg comment "Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish.".
- Gudeg label "Gudeg".
- Gudeg label "Gudeg".
- Gudeg label "Gudeg".
- Gudeg label "グドゥッ".
- Gudeg sameAs Gudeg.
- Gudeg sameAs Gudeg.
- Gudeg sameAs Gudeg.
- Gudeg sameAs グドゥッ.
- Gudeg sameAs m.030rrs.
- Gudeg sameAs Q980840.
- Gudeg sameAs Q980840.
- Gudeg wasDerivedFrom Gudeg?oldid=598664590.
- Gudeg depiction Nasi_Gudeg.jpg.
- Gudeg isPrimaryTopicOf Gudeg.
- Gudeg name "Gudeg".
