Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for several 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 brown color to the dish.

It is also called Green Jack Fruit Sweet Stew. Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek). There are three types of gudeg; dry, wet and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce.

Wet gudeg includes more coconut milk. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter.

• 3 red onion seeds
• 4 cloves garlic
• 1 teaspoon coriander
• 6 egg pecan
• 2 pieces laos
• ¼ teaspoon shrimp paste
• 3 bay leaves
• 1 tablespoon salt
• 2 tablespoons brown sugar and micin
How to cook Gudeg:

• Boil the eggs and oil to be grated coconut
• Young Jackfruit is cut a bit rough after washing.
• Then boiled with teak leaves to appear red until tender. Drain and then crushed.
• Blend the spices, except the bay leaves and laos. Enter into a saucepan with coconut milk, chicken pieces and young jackfruit has been crushed.
• Add the bay leaves and laos, rebu continue to milk out.
• Finally enter the hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the milk out