Recipes and how to make gudeg,Indonesia,Asia

Gudeg, The Real taste of jogja

Warm in the Java language called Gudheg a traditional food of the Special Region of Yogyakarta / Jogjakarta and surrounding areas of Central Java. Gudeg is made or dishes made from young jackfruit cooked with coconut milk mixture, and usually served with rice, with extra thick coconut milk (areh), chicken, eggs, fried chilli marinated tofu along krecek. Behind taste delicious and tasty dishes from this, it takes a very long time can be up for hours to process this warm dishes.

Ingredients and seasonings to create a warm:

•      1 kg of young jackfruit but do not use very young, jackfruit cut
•      12 hard-boiled eggs (peel the shells to be more pervasive marinade)
•      1000 ml of coconut water
•      1 tsp vinegar
•      10 bay leaves
•      8 slices galangal with 8cm size sliced crosswise
•      200 grams of brown sugar, sliced / fine comb
•      2000 ml coconut milk, make the results of grated coconut 1

Grinded spices:

•      15 shallots
•      10 cloves of garlic
•      4 ½ teaspoon coriander
•      salt to taste

How to Make a Complete Gudeg Typical Yogyakarta Special Region:
Prepare a pot with a thick mat, put leaves in the bottom of the pot as a base, and on it put sliced ginger or galangal. Then insert into the pot with the order cut-young jackfruit pieces, boiled eggs, and brown sugar.
Combine spices that have been previously smoothed with 500 ml of coconut water or vinegar, stir until blended and dissolved and pour into the pan.
Add enough coconut water surface as high as jackfruit and eggs until submerged. Cover pan tightly, cook all the ingredients in a saucepan over medium heat, and is expected do occasionally open the lid before 2 o'clock. Once cooked for 2 hours, open the lid. If the water had gone down a little after it is cooked, lift the first egg and set aside elsewhere while that is not destroyed.
Put the coconut milk, stir-stir with a wooden spoon with a pressed-press to destroy pieces of jackfruit. Reinsert the eggs that had been separated until a little bit buried into the jackfruit.
Then again with mengguaan cook over low heat, stirring occasionally until completely cooked, it takes time for approximately 3 ½ hours or when the milk is absorbed and warm discharged already colored reddish brown.
Serve warm with a molten Jogja areh or chicken curry sauce thick enough over the warm jackfruit.