Gudeg. Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) stewed 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.
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 is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender and melt in your mouth.
As much as I would love to own a traditional Javanese claypot (they are a beauty to behold), I don't, so I use regular soup pot for this.
Cara membuatnya pun tidak susah, kamu dapat menyiapkan Gudeg hanya dengan menggunakan 17 bahan dan 3 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Gudeg!
Bahan Gudeg
- Dibutuhkan 500 gram of nangka muda.
- Sediakan 5 of telur rebus.
- Sediakan 50 gram of gula merah.
- Gunakan 2 btg of serai.
- Dibutuhkan 2 of daun salam.
- Diperlukan 1 ruas of laos.
- Sediakan 2 of daun jeruk.
- Dibutuhkan 1 bks of santan kara 65 ml.
- Dibutuhkan 4 sdm of kecap manis.
- Sediakan 300 ml of air.
- Siapkan of Garam dan kaldu.
- Gunakan of 👉 bumbu halus.
- Siapkan 6 of bawng merah.
- Diperlukan 4 of bawang putih.
- Dibutuhkan 2 of kemiri.
- Siapkan 1 ruas of jahe.
- Dibutuhkan 2 sdt of ketumbar bubuk.
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. The most popular dish in Indonesian Yogyakarta is called gudeg, a unique dish made with unripe jackfruit cooked in coconut milk. The two most common varieties are dry and wet gudeg.
Langkah-langkah membuat Gudeg
- Potong dan cuci bersih nangka, lalu rebus sampai mendidih, buang air nya cuci lagi dan rebus kembali hingga mendidih tiris kan(tujuan nya agar lambung / maag tidak cpt perih).
- Tumis bumbu halus dan rempah lainnya hingga harum masukan nangka, dan bahan2 lain nya..
- Masak hingga air mengering..
Both varieties use the same ingredients, but the dry gudeg uses less coconut milk, is cooked longer, and has a much thicker sauce. Gudeg adalah makanan khas Provinsi Yogyakarta dan Jawa Tengah yang terbuat dari nangka muda yang dimasak dengan santan. Perlu waktu berjam-jam untuk membuat masakan ini. Warna coklat biasanya dihasilkan oleh daun jati yang dimasak bersamaan. Gudeg biasanya dimakan dengan nasi dan disajikan dengan kuah santan kental , ayam kampung, telur, tempe, tahu dan sambal goreng krecek.