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{{Short description|Indonesian traditional dish}}
{{Expand language|langcode=ru|date=April 2019}}{{Infobox prepared food
{{Expand Russian|topic=cult|date=April 2019}}{{Infobox food
| name = Gudeg
| image = Nasi Gudeg.jpg
| name = Gudeg
| image = Nasi Gudeg.jpg
| image_size = 250px
| image_size = 250px
| caption = A typical serving of gudeg.
| caption = A typical serving of gudeg.
| alternate_name =
| alternate_name =
| country = [[Indonesia]]
| country = [[Indonesia]]<ref>{{Cite web |url=https://www.tasteatlas.com/gudeg|title=Gudeg |access-date=2020-10-05 }}</ref>
| region = [[Yogyakarta]], [[Central Java]]
| region = [[Yogyakarta]], [[Central Java]]
| creator =
| creator =
| course = Main course
| course = Main course
| served = Hot or room temperature
| served = Hot or room temperature
| main_ingredient = Young [[jackfruit]], [[coconut milk]], [[palm sugar]], chili, various spices, [[chicken]], [[Egg (food)|egg]], [[tempeh|Tempeh (optional)]]
| main_ingredient = Young [[jackfruit]], [[coconut milk]], [[palm sugar]], chili, various spices, [[chicken]], [[Egg (food)|egg]], [[tempeh|tempeh (optional)]]
| variations = Dry gudeg, Solo gudeg, Gudeg Putih<ref>{{cite web |url= http://www.asian-recipe.com/singapore/singaporean-vegetarian-dishes.html |title=Singaporean Vegetarian Dishes }}</ref>
| variations = Dry gudeg, Solo gudeg, Gudeg Putih<ref>{{cite web |url= http://www.asian-recipe.com/singapore/singaporean-vegetarian-dishes.html |title=Singaporean Vegetarian Dishes |date=23 March 2022 }}</ref>
| calories =
| other =
| calories =
| other =
}}
}}
{{Portal|Food}}
⚫
[[Image:Penjual Gudeg.jpg|thumb|right|A street stall of a woman selling gudeg.]]


'''Gudeg''' is a traditional [[Javanese cuisine]] from [[Yogyakarta]] and [[Central Java]], [[Indonesia]]. Gudeg is made from young unripe [[jack fruit]] ([[Javanese language|Javanese]]: ''gori'', [[Indonesian language|Indonesian]]: ''[[Jackfruit|nangka]] muda'') stewed for several hours with [[palm sugar]], and [[coconut milk]].<ref>''No Money, No Honey: A study of street traders and prostitutes in Jakarta'' by Alison Murray. Oxford University Press, 1992. Glossary page xii</ref><ref>[http://www.indonesianfoodonline.com/recipes/gudeg-jogja Gudeg Jogja Recipe<!-- Bot generated title -->]</ref> Additional spices include garlic, shallot, [[candlenut]], [[coriander]] seed, [[galangal]], [[bay leaves]], and [[teak]] leaves, the latter giving a reddish-brown color to the dish.<ref>Indah Setiawati, '[http://www.thejakartapost.com/news/2012/10/28/gudeg-unwrapped.html 'Gudeg' unwrapped'], ''The Jakarta Post'', 28 October 2012.</ref> It is often described as "green jack fruit sweet stew".
'''Gudeg''' is a traditional [[Javanese cuisine|Javanese dish]] from [[Yogyakarta]], in the [[Special Region of Yogyakarta]], [[Indonesia]].<ref>{{Cite journal |last=Yudhistira |first=Bara |date=December 2022 |title=The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia |journal=Journal of Ethnic Foods |language=en |volume=9 |issue=1 |doi=10.1186/s42779-022-00134-7 |doi-access=free |issn=2352-6181}}</ref> Gudeg is made from young, unripe [[jack fruit|jackfruit]] ({{lang|jv|gori}}, {{lang|id|nangka muda}}) stewed for several hours with [[palm sugar]] and [[coconut milk]].<ref>''No Money, No Honey: A study of street traders and prostitutes in Jakarta'' by Alison Murray. Oxford University Press, 1992. Glossary page xii</ref><ref>[http://www.indonesianfoodonline.com/recipes/gudeg-jogja Gudeg Jogja Recipe<!-- Bot generated title -->]</ref> Additional spices include [[garlic]], [[shallot]], [[candlenut]], [[coriander]] seed, [[galangal]], [[bay leaves]], and [[teak]] leaves, the latter gives a reddish-brown color to the dish.<ref>Indah Setiawati, '[http://www.thejakartapost.com/news/2012/10/28/gudeg-unwrapped.html 'Gudeg' unwrapped'], ''The Jakarta Post'', 28 October 2012.</ref> It is often described as "green jack fruit sweet stew".


==Serving==
==Serving==
⚫
[[File:Penjual Gudeg.jpg|thumb|left|A street stall of a woman selling gudeg.]]
Served on its own, gudeg can be considered as a [[vegetarian]] food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as ''[[opor ayam]]'' (chicken in coconut milk) or ''[[ayam goreng]]'' (fried chicken), ''[[telur pindang]]'', ''opor telur'' or just plain hard-boiled egg, [[tofu]] and/or [[tempeh]], and ''sambel goreng [[krechek]]'' a stew made of crisp beef skins.<ref>{{Cite web |url=http://www.indomerchant.com/gudegjogja.html |title=Gudeg Jogja<!-- Bot generated title --> |access-date=2011-08-11 |archive-url=https://web.archive.org/web/20061016142511/http://www.indomerchant.com/gudegjogja.html |archive-date=2006-10-16 |url-status=dead }}</ref>
Served on its own, gudeg can be considered as a [[vegetarian]] food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as ''[[opor ayam]]'' (chicken in coconut milk) or ''[[ayam goreng]]'' (fried chicken), ''[[telur pindang]]'', ''opor telur'' or just plain hard-boiled egg, [[tofu]] and/or [[tempeh]], and ''sambel goreng [[krechek]]'' a stew made of crisp beef skins.<ref>{{Cite web |url=http://www.indomerchant.com/gudegjogja.html |title=Gudeg Jogja<!-- Bot generated title --> |access-date=2011-08-11 |archive-url=https://web.archive.org/web/20061016142511/http://www.indomerchant.com/gudegjogja.html |archive-date=2006-10-16 |url-status=dead }}</ref>


==Variations==
==Variations==
[[File:Stamp of Indonesia - 2006 - Colnect 385077 - Indonesian Traditional Foods - Gudeg.jpeg|thumb|left|Indonesian 2006 stamp depicting gudeg from Yogyakarta]]
There are several types of gudeg; dry, wet, Yogyakarta style, [[Surakarta|Solo]] style 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 most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of [[teak]] leaves as coloring agent. Solo gudeg from the city of [[Surakarta]] is more watery and soupy, with lots of coconut milk, and is whitish in color because teak leaves are generally not added. Yogyakarta's gudeg is usually called "red gudeg", while Solo's gudeg is also called "white gudeg". The East Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta style gudeg, which is sweeter.
There are several types of gudeg; dry, wet, Yogyakarta style, [[Surakarta|Solo]] style 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 most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of [[teak]] leaves as coloring agent. Solo gudeg from the city of [[Surakarta]] is more watery and soupy, with much coconut milk, and is whitish in color because teak leaves are generally not added. Yogyakarta's gudeg is usually called "red gudeg", while Solo's gudeg is also called "white gudeg". The East Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta style gudeg, which is sweeter.


Gudeg is traditionally associated with [[Yogyakarta (city)|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).
Gudeg is traditionally associated with [[Yogyakarta (city)|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 [[Kraton Ngayogyakarta Hadiningrat|Yogyakarta Sultanate palace]].


==Availability and packaging==
==Availability and packaging==
Gudeg can be packed into a ''besek'' (box made from bamboo)<ref>http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)</ref> or ''kendil'' (clay jar),<ref>http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)</ref> or [[Canning|canned]].<ref>http://www.pesansaja.com/56/Gudeg-Kaleng-Bu-Tjitro (Indonesian)</ref> Canned gudeg can last up to one year.<ref>{{cite web |url=https://gudegbutjitro1925.com |title=Gudeg Kaleng }}</ref>
Gudeg can be packed into a ''besek'' (box made from bamboo)<ref>http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)</ref> or ''kendil'' (clay jar),<ref>http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)</ref> or [[Canning|canned]].<ref>http://www.pesansaja.com/56/Gudeg-Kaleng-Bu-Tjitro (Indonesian)</ref> Canned gudeg can last up to one year.<ref>{{cite web |url=https://gudegbutjitro1925.com |title=Gudeg Kaleng }}</ref>


[[Warung]] and restaurants serving gudeg can be found throughout Indonesian cities, such as Greater Jakarta. It is a popular dish in Javanese restaurants, and can be found in neighboring countries, such as [[Singapore]].<ref>{{cite web |url=http://iims-asean-singapore.blogspot.com/2012/05/singapore-white-curry-jackfruit-gudeg.html |title=Singapore - White Curry Jackfruit (Gudeg Putih) }}</ref>
[[Warung]] and restaurants serving gudeg can be found throughout Indonesian cities, such as Greater Jakarta. It is a popular dish in Javanese restaurants, and can be found in neighboring countries, such as [[Singapore]].<ref>{{cite web |url=http://iims-asean-singapore.blogspot.com/2012/05/singapore-white-curry-jackfruit-gudeg.html |title=Singapore - White Curry Jackfruit (Gudeg Putih) |date=26 May 2012 }}</ref>


==See also==
==See also==
{{Portal|Food|Indonesia}}
{{Portal|Food|Indonesia}}
* [[Javanese cuisine]]
* [[Javanese cuisine]]
* [[Brongkos]]


== Notes ==
== Notes ==
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[[Category:Javanese cuisine]]
[[Category:Javanese cuisine]]
[[Category:Vegetable dishes of Indonesia]]
[[Category:Vegetable dishes of Indonesia]]
[[Category:Indonesian curries]]
[[Category:Southeast Asian curries]]
[[Category:Foods containing coconut]]
[[Category:Jackfruit dishes]]

Latest revision as of 22:20, 8 October 2024

Gudeg
A typical serving of gudeg.
CourseMain course
Place of originIndonesia[1]
Region or stateYogyakarta, Central Java
Serving temperatureHot or room temperature
Main ingredientsYoung jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, tempeh (optional)
VariationsDry gudeg, Solo gudeg, Gudeg Putih[2]

Gudeg is a traditional Javanese dish from Yogyakarta, in the Special Region of Yogyakarta, Indonesia.[3] Gudeg is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk.[4][5] Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter gives a reddish-brown color to the dish.[6] It is often described as "green jack fruit sweet stew".

Serving

[edit]
A street stall of a woman selling gudeg.

Served on its own, gudeg can be considered as a vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins.[7]

Variations

[edit]
Indonesian 2006 stamp depicting gudeg from Yogyakarta

There are several types of gudeg; dry, wet, Yogyakarta style, Solo style 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 most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of teak leaves as coloring agent. Solo gudeg from the city of Surakarta is more watery and soupy, with much coconut milk, and is whitish in color because teak leaves are generally not added. Yogyakarta's gudeg is usually called "red gudeg", while Solo's gudeg is also called "white gudeg". The East Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta style gudeg, which is sweeter.

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 Sultanate palace.

Availability and packaging

[edit]

Gudeg can be packed into a besek (box made from bamboo)[8] or kendil (clay jar),[9] or canned.[10] Canned gudeg can last up to one year.[11]

Warung and restaurants serving gudeg can be found throughout Indonesian cities, such as Greater Jakarta. It is a popular dish in Javanese restaurants, and can be found in neighboring countries, such as Singapore.[12]

See also

[edit]

Notes

[edit]
  1. ^ "Gudeg". Retrieved 2020-10-05.
  2. ^ "Singaporean Vegetarian Dishes". 23 March 2022.
  3. ^ Yudhistira, Bara (December 2022). "The development and quality of jackfruit-based ethnic food, gudeg, from Indonesia". Journal of Ethnic Foods. 9 (1). doi:10.1186/s42779-022-00134-7. ISSN 2352-6181.
  4. ^ No Money, No Honey: A study of street traders and prostitutes in Jakarta by Alison Murray. Oxford University Press, 1992. Glossary page xii
  5. ^ Gudeg Jogja Recipe
  6. ^ Indah Setiawati, ''Gudeg' unwrapped', The Jakarta Post, 28 October 2012.
  7. ^ "Gudeg Jogja". Archived from the original on 2006-10-16. Retrieved 2011-08-11.
  8. ^ http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)
  9. ^ http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)
  10. ^ http://www.pesansaja.com/56/Gudeg-Kaleng-Bu-Tjitro (Indonesian)
  11. ^ "Gudeg Kaleng".
  12. ^ "Singapore - White Curry Jackfruit (Gudeg Putih)". 26 May 2012.
[edit]
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