Gudek is a typical meal of yogyakarta city. Gudek food that comes from the young jackfruit that many tourists have been very fond of the local as well as overseas. Tempeh is made from young jackfruit cooked with coconut milk, served with rice, gravy thick coconut milk (white), free-range chicken, eggs, tofu and sambal goreng krecek. But behind it tastes good, it turns out it takes hours to make this dish.
The ingredients and seasonings:
1 kg not too young jackfruit, cut into pieces
12tr boiled eggs (peeled if you want bumbunya more pervasive)
1000air coconut or 1 tsp vinegar
10 br bay leaf
200iris wrote 8 cm x ½ galangal sliced according to length
200 grams brown sugar, finely sliced.
2000 cc, make a coconut milk from 1 coconut grain
After all, the Spice blend:
3 cloves of garlic, 2 cloves of garlic, a little coriander seeds 4.5 and salt to taste
HOW TO MAKE AND COOK A GUDEG YOGYAKARTA ORIGINAL AND COMPLETE:
1. prepare a thick-bottomed pan, alaskan bay leaf at the base of the pot and put on top of sliced galangal. Then enter the young jackfruit pieces were successive, poached eggs, and brown sugar.
2. mix seasoning with 500 cc coconut water or vinegar, mix well until it dissolves and then siramkan into the pot.
3. Add coconut milk to taste the high extent of jackfruit and eggs to be submerged. Cover the Pan, Cook the meetings over a medium heat and do not open the lid before the first 2 hours. After 2 hours, open the lid. If the water is already a bit, lifting first the eggs and set aside while in order not to fall.
4. stir in the coconut milk, stir-stir with a wooden spoon while you destroy pieces of jackfruit. Re-insert the eggs until slightly buried in jackfruit.
5. then Cook again over low heat while stirring occasionally until done for about 3½ hours or until coconut milk run out of warm berwana and reddish-brown.
6. Siramkan white/creamy chicken curry with gravy on top of warm jackfruit is to taste when served.
