Gudeg Jogja Really Feels good 

Gudeg Jogja Really Feels good DIY 

Gudeg Jogja Really Feels good DIY Yogyakarta

You can make up for missing the city of Jogja by enjoying gudeg. This typical Jogja food can be made yourself with fresh and delicious spices. 

Gudeg made from young jackfruit is an iconic food from Jogjakarta. Cooked with spices and coconut milk until it is brown in color and sweet and savory in taste.

Making your own gudeg is not as difficult as one might think. As long as you use young jackfruit of good quality and complete spices, you can get delicious gudeg . Can be made dry version or want a slightly gravy.

Also read: Legendary, this Gudeg stall in Yogya already existed before Indonesia's independence.

Another secret recipe is patience. Because cooking gudeg is 'slow cooking' which takes a long time. If you want to make your own gudeg , follow these recipes and tips.

Ingredients :

• 1 kg young jackfruit, cut into 3 cm

• 6 boiled chicken eggs

• 1 L thin coconut milk from 1 coconut

• 3 cm galangal

• 2 bay leaves

Seasoning, puree:

• 100 g brown sugar, comb

• 10 red onions

• 5 cloves of garlic

• 5 pecans, roasted

• 3 tsp coriander granules, roasted

• 2 tsp salt

Areh:

• 1 L thick coconut milk from 2 coconuts

• 1?2l L of ready-to-use chicken stock

• 3 cm galangal, bruised

• 1 bay leaf

• 1 lemongrass stalk, bruised

• 2 tbsp Bango sweet soy sauce

Areh seasoning, puree:

•35 g brown sugar, comb

• 6 red onions

• 3 cloves of garlic

• 2 hazelnuts, roasted

• 1 tbsp coriander granules

• 1 tsp salt 

How to make :

• Gudeg: in a saucepan, add the jackfruit. Add coconut milk, galangal, bay leaf, and ground spices. Cook over low heat until cooked and the spices are absorbed.

Add the peeled chicken eggs. Cook until done. Lift.

•Areh: Bring the coconut milk and stock to a boil in a saucepan over low heat, stirring occasionally. Add galangal, bay leaf, lemon grass, and sweet soy sauce. Stir well. Bring back to a boil while continuing to stir. Lift.

• Presentation: serve gudeg with eggs and doused with areh sauce.