Gudeg is an Indonesian traditional food originating from the city of Yogyakarta. In its development, gudeg is not only used as a typical food of Yogyakarta, but also the surrounding areas.
Gudeg made from young jackfruit cooked with coconut milk has a distinctive sweet and savory taste. This dish is best enjoyed with warm rice and spicy krecek chili sauce.
The history of gudeg began in the 16th century when soldiers of the Mataram Kingdom dismantled the jungle to build civilization.
Before getting the nickname gudeg, they used to call this snack as Hangudek which means Stirring. Why is it called that? Because at that time, the way to cook gudeg was by stirring coconut milk and young jackfruit in a large stove. That's Gudeg.
Halal Recipes for Gudeg Yogyakarta
Ingredients
- 300 grams of young jackfruit
- 1 free-range chicken, cut into 10 parts
- 5 pieces of tofu
- 100 grams of krecek
- 500 ml of thick coconut milk
- 1700 ml of liquid coconut milk
- 500 grams of coconut sugar
- 3 segments of galangal, divide into 5 parts and crush
- 3 pieces of cayenne pepper
- 10 bay leaves
- Fine seasoning
- 40 red onions
- 20 cloves of garlic
- 6 tablespoons coriander
- Salt to taste
- 40 red onions
- 20 cloves of garlic
- 5 red chilies
How to make a complete gudeg
- Divide the ground spices into 4 parts.
- Start cooking warm, peel the young jackfruit and chop roughly.
- Cook chopped young jackfruit with 1 part of ground spices, 2 bay leaves, 1 part of galangal, 200 grams of coconut sugar, and 800 ml of liquid coconut milk. Stir occasionally so that the jackfruit doesn't crumble.
- Cook the chicken pieces with 1 part of ground spices, 2 bay leaves, 1 part of galangal, 100 grams of coconut sugar, and 350 ml of liquid coconut milk. Cook until done.
- Cook tofu with 1 part of ground spices, 2 bay leaves, 1 part of galangal, 100 grams of coconut sugar, and 250 ml of liquid coconut milk. Cook until done.
- Cook areh with thick coconut milk, 1 part ground spices, 2 bay leaves, 1 part galangal, and 100 grams of coconut sugar. cook over low heat, stirring until thickened.
- Next, start cooking the chili sauce. Puree the krecek chili seasoning, cook with krecek, 2 bay leaves, 1 part of galangal, salt to taste, and 200 ml of liquid coconut milk. Stir well.
- Enter the cayenne pepper just before lifting. Stir again the chili krecek, then remove and serve.
- Serve gudeg, chicken, tofu, areh, and chili krecek with warm white rice.
This Recipe is Halal Insha Allah
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