GUDEG

miss to taste,gudeg

 Another typical dishes that should not  miss to taste, Gudeg (Javanese Gudheg), tasty cuisine made from young jackfruit this seems to be a mandatory meal for anyone who is visiting tourist paradise on the island of Java. Gori (young jackfruit) in such a way that gummy cleaned and then cooked in coconut milk with spices and herbs for hours. Once cooked, gori be tender and slightly sweet. Gudeg usually served with sambal goreng krecek (cowhide) spicy, boiled eggs, tofu and tempeh bacem, and chicken curry or chicken bacem. As a final touch, warm watered savory areh which gives a distinctive taste that is second to none. Yum-yum ..

Maybe for most people, gudeg is warm. However, there are actually three different types gudeg;

-gudeg wet,

-gudeg dry,

-gudeg manggar.

 Warm wet, served with a savory coconut milk nyemek and much sought after for the breakfast menu. Gudeg this type can  found along Jalan Kaliurang Barek region, Gudeg City Limits (Jl. Adisucipto front Saphir Square) or mbok-mbok gudeg seller in traditional markets.

 Warm dry, that a server warm with areh thick, much thicker than milk on dry padang.Gudeg dishes cooked in a longer time until the liquid dries up and the color is brown. It feels too much sweeter. Gudeg this type can hold up to 24 hours or even more if put in the fridge so many people hunted as souvenirs. Usually the seller packaged in cardboard boxes, baskets (boxes of bamboo) or kendil clay

 Besides gudeg young jackfruit, Jogja also has warm manggar. Manggar alias coconut flower produces a sensation of its own on the culinary delights of this. The flowers seem crunchy while the stems at a glance has a similar feel oyster mushrooms. Manggar increasingly limited supplies led to this culinary increasingly hard to find. Some sellers  force to close shop and serve only reservation only.