This time I will explain more about the typical food of indonesia Gudeg. Gudeg is the typical cuisine of Yogyakarta, made from young Jack fruit, brown sugar and seasonings until cooked for hours. Because of that, too, if it is to visit Yogyakarta without eating, not afdol.
Gudeg is eaten with rice and side dishes complement to neutralize the taste of sweet gudeg. Side dishes are always faithful to accompany gudeg is white (thick coconut milk) and sambal krecek, tofu or tempeh, egg or chicken depending on taste.
Nearly every visitor who comes to Yogyakarta will definitely go to home selling gudeg. Center for culinary tourism in jogja, gudeg, the most famous being in the neighborhood near the campus of GADJAH MADA UNIVERSITY and also around the Palace near plengkung alun-alun kidul. Jogja, gudeg, there are three types: wet, manggar, and dry. For those of you who would like to bring as a gift of warm, it is advisable to buy the dry gudeg just so durable.
Gudeg is eaten with rice and side dishes complement to neutralize the taste of warm manisdari. Side dishes are always faithful to accompany gudeg is white (thick coconut milk) and sambal krecek, tofu or tempeh, egg or chicken depending on taste.
There are several types of gudeg; dry, wet, Solo, Yogyakarta and East Java. Dry gudeg just has a bit of coconut milk so it has a little bit of warm wet while the sauce has lots of coconut milk. Gudeg is most commonly derived from Yogyakarta, and are usually sweeter, more arid and reddish colored due to the addition of a teak leaf as coloring.
Gudeg Solo from Surakarta city more juicy and concentrated, with plenty of coconut milk, and whitish-colored teak leaves because it generally is not added. Yogyakarta gudeg is usually called "red", whilst gudeg gudeg Solo gudeg is also called "white". Javanese gudeg East has a more pungent and more heat compared to that sweet gudeg Yogyakarta.
