::..DJOGJA'S GUDEG..::

Gudeg (gudheg Java language) is a special food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk. It took many hours to make this dish. Brown color is usually generated by teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), free-range chicken, eggs, tofu and sambal goreng krecek. brown color is produced from the leaves of teak.

There are different variants of warm, among others:

    * Gudeg dry, that is served warm with areh thick, much thicker than coconut milk in desert cuisine.
    * Gudeg wet, which is served warm with dilute areh.
    * Gudeg Solo, namely that arehnya warm white.
one famous name that is Gudeg Wijilan. Gudeg Wijilan indeed distinctive flavor, different from the gudeg in general. Gudeg's dry with a sweet taste. How to cook it any differently, young jackfruit (Gori) boiled over wait about 100 degrees Celsius for 24 hours to evaporate the liquid.
As a complementary side dishes, chicken meat and eggs are then boiled duck dipindang. While taste is a spicy blend of vegetables and sambal tempe krecek.
Resilience Wijilan gudeg is indeed suitable as souvenirs, because it is dry gudeg, it is not perishable and can last up to 3 days.
The price is varied, ranging from Rp 20,000, - to Rp 100,000, -, depending on the selected side dishes and types of packaging. Some even offer economical packages Rp 5,000, with a side dish tofu, tempe, and eggs.
Like the gudeg elsewhere, by-the typical Jogja can be packaged interesting by using 'besek' (place of woven bamboo) or use 'kendil' (urn of baked clay). Even more unique, some sellers are gudeg Wijilan will be happy to show the process of making gudegnya if the visitor chooses.