gudeg
Sign in to saveGudeg is a traditional Javanese dish from Yogyakarta, Indonesia. It is made from young, unripe jackfruit (, ) stewed for several hours with palm sugar and coconut milk. 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. It is sometimes called "green jack fruit sweet stew".
Key facts
- Food.name
- Gudeg
- Food.image
- Nasi Gudeg.jpg
- Food.image_size
- 250
- Food.caption
- A typical serving of gudeg
- Food.country
- Indonesia
- Food.region
- Yogyakarta, Central Java
- Food.course
- Main course
- Food.served
- Hot or room temperature
- Food.main_ingredient
- Young jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, tempeh
- Food.variations
- Dry gudeg, solo gudeg, gudeg putih
via Wikipedia infobox
Wikidata facts
Show 4 more facts
- Commons category
- Gudeg
- course
- main course
- cuisine
- Indonesian cuisine
- fabrication method
- boiling
Sources (6)
via Wikidata · CC0
~1 min read
Encyclopedic overview
5 sectionsContents
- Serving
- Availability and packaging
- See also
- References
- External links
Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia. It is made from young, unripe jackfruit (, ) stewed for several hours with palm sugar and coconut milk. 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. It is sometimes called "green jack fruit sweet stew".
==Serving== thumb|left|A woman selling gudeg at a street stall in Surakarta, Indonesia
Excerpted from Wikipedia’s “gudeg” article, available under the CC BY-SA 4.0 licence.