Gudeg

Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia.^[3] It is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk.^[4][5] It is variously spiced with garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving the dish a reddish-brown color.^[6] It is sometimes called "green jack fruit sweet stew".

Gudeg

A typical serving of gudeg
Course	Main course
Place of origin	Indonesia[1]
Region or state	Yogyakarta, Central Java
Serving temperature	Hot or room temperature
Main ingredients	Young jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, tempeh
Variations	Dry gudeg, solo gudeg, gudeg putih[2]
Media: Gudeg

Serving

A woman selling gudeg at a street stall in Surakarta, Indonesia

Served on its own, gudeg can be considered vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, the dish commonly includes egg or chicken. Gudeg is served with white steamed rice; chicken, either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken); hard-boiled egg; tofu and/or tempeh; and sambel goreng krechek, a stew made of crisp beef skin.^[7]

Availability and packaging

Gudeg can be packed into a besek (box made from bamboo)^[8] or kendil (clay jar),^[9] or canned.^[10] Canned gudeg can last up to one year.^[11]

Warung and restaurants serving gudeg can be found throughout Indonesian cities, and the dish is also available in neighboring countries, such as Singapore and Malaysia.^[12]

See also

• Food portal
• Indonesia portal

• Javanese cuisine
• Brongkos