Traditional Food From Jogja

Name : Amanda Putri Saeful

Class : 1EA28

NPM : 10220118

       Gudeg is a traditional Javanese dish from Yogyakarta and Central Java, Indonesia. In its development, people know the famous gudeg from Yogyakarta, making this city known as the Gudeg City. The history of gudeg in Yogyakarta began with the establishment of the Islamic Mataram kingdom on the base of Mentaok in the Kotagede area in the 1500s. Gudeg actually does not come from the kingdom but comes from the community. Due to the long cooking process, in the 19th century not many were selling gudeg. Gudeg became popular and widely traded in the 1940s when President Sukarno built Gajah Mada University (UGM) until now. Gudeg is a traditional food made from young jackfruit (jackfruit) which is boiled for several hours with coconut sugar and coconut milk. Equipped with various additional spices, Gudeg tastes sweet on the tongue and has a distinctive and delicious taste according to the tastes of the Javanese people in general.

        In its presentation, Gudeg is usually accompanied by white rice, chicken, boiled egg, tofu or tempeh, and a stew made of fresh cow skin or better known as sambal goreng krecek. There are several types of Gudeg known today, namely the type of dry Gudeg and wet Gudeg. Dry gudeg has only a small amount of coconut milk. Wet gudeg includes more coconut milk or coconut milk. The types of Gudeg also affect the taste of Gudeg. Although usually sweet, Gudeg sometimes also has a spicy taste as found in the East Java region.

         Initially, the Gudeg known by the Indonesian people, especially in ancient Yogyakarta, was Gudeg Basah. Along with the times, the need for gudeg for souvenirs that is growing is also in tune with the emergence of dry gudeg. Dried gudeg was only discovered about six decades ago. Its dry nature makes the gudeg durable and often used as souvenirs which of course has an impact on the emergence of a home industry that serves Yogyakarta-style gudeg souvenirs.

      Another uniqueness of gudeg cuisine is the packaging. When you shop for gudeg as a typical Yogyakarta food, it is not uncommon for the gudeg to be packaged using besek. Besek is a wrap made of woven bamboo which is shaped in a rectangular shape and can be used as a food container. In addition, Gudeg is often packaged using a kendil, which is a container made of clay. These packages are usually found in well-known gudeg sellers in Yogyakarta, such as Gudeg Wijilan. Wijilan is indeed an area that is famous for its Gudeg sellers.

How to make gudeg:

Materials that need to be prepared:

• 300 grams of young jackfruit
• 1 free-range chicken, cut
• 5 pieces of tofu
• 100 grams of crackers
• 500 ml thick coconut milk
• 1700 ml liquid coconut milk
• 500 grams coconut sugar gula
• 3 segments of galangal
• 3 pieces of chili
• 10 bay leaves

Ground spices:

• 40 red onions
• 20 cloves of garlic
• 6 tablespoons coriander
• Salt to taste

Chili seasoning:

• 40 red onions
• 20 cloves of garlic
• 5 pieces of red chili

Steps to make gudeg:

1. Divide the ground spices into 4 parts.
2. Peel the young jackfruit and chop roughly.
3. Cook with 1 part of ground spices, 2 bay leaves, 1 part of galangal, 200 grams of coconut sugar, and 800 ml of liquid coconut milk.
4. Do not stir too often so that the jackfruit does not crumble.
5. Cook the chicken pieces with 1 part ground spices, 2 bay leaves, 1 part galangal, 100 grams of coconut sugar, and 350 ml of liquid coconut milk.
6. Cook tofu with 1 part of ground spices, 2 bay leaves, 1 part of galangal, 100 grams of coconut sugar, and 250 ml of liquid coconut milk.
7. Cook areh with thick coconut milk, 1 part ground spices, 2 bay leaves, 1 part galangal, and 100 grams of coconut sugar.
8. Cook over low heat while stirring, wait until it thickens.
9. Start cooking chili krecek. Puree the chili seasoning, cook with krecek, 2 bay leaves, 1 part galangal, salt to taste, and 200 ml of liquid coconut milk.
10. Add the cayenne pepper before removing. Stir again the chili krecek, remove and serve.
11. Serve gudeg, chicken, tofu, areh, and sambal krecek with warm white rice.

        Until now, Gudeg is still a traditional food that is quite popular and is often used as souvenirs to take home by visitors. Gudeg has also begun to spread widely in various regions and can be found in many restaurants that serve traditional food from Jogja.