Monday, October 6, 2014

Gudeg Indonesian Culinary

Gudeg is served with steamed white rice, chicken either as Opor chicken (chicken in coconut milk) or fried chicken (fried chicken), boiled eggs, egg Opor or just plain hard-boiled egg, tofu and / or tempeh, and sambal goreng recheck a stew made ​​of beef crisp skins. 

Gudeg Indonesian Culinary




Warm is a Javanese traditional cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made ​​from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) Several boiled for 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. It is Often Described as "green jack fruit sweet stew".

Gudeg is traditionally associated with Yogyakarta, and Yogyakarta is sometimes nicknamed "Kota Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in the Wijilan area to the east side of the Yogyakarta Kraton (Sultan's palace).

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