The main ingredient of this dish is unripe jackfruit cooked with
coconut and sugar (jackfruit stew). Other ingredients include garlic, chili and
other spices. The food is served together with egg or chicken, chicken liver,
tofu or crispy beef skin, or it can be served solely. I tried the Gudeg
from Buharyanto Restaurant in Wijilan Sebelas in
Yogyagarta. They served it with steamed rice, chicken meat and crispy beef
skin, all mixed together in one plate. Wijilan area is the center of Gudeg
restaurants because all its restaurants are offering different varieties of
this cuisine. You can easily find this area as it is only few meters away from
The Kraton of Yogyakarta, one of Yogyakarta's tourist destinations, a palace
where the official seat of the reigning sultan in Yogyakarta is. You may also
ask the taxi/tuktuk driver to bring you there.
The chicken meat tasted similar to Philippines' chicken adobo
except that the former is more spicy. Unlike chicken adobo, no soy is added to
Gudeg. The addition of herbs and teak leaves make the dish reddish/brownish in
color. Two variations are served in many of the restaurants, the red and the
white Gudeg. Gudeg can be served anytime (breakfast, lunch or dinner).
Price ranges from 20 to 40 thousand Rupiah (80-150 pesos)
depending on what you want to include in your plate. My meal including the
bottle of softdrink costed me 35 thousand Rupiah (128 pesos). Not bad!
Trying Gudeg, which is also not available in my own place, was an
exciting and wonderful experience.
Gudeg is something every tourist in Yogyagarta should try.
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