Gudeg Yogyakarta

Gudeg is closely associated with Yogyakarta. Young, unripe jackfruit, known as gori, is cooked slowly with palm sugar and coconut milk. Garlic, shallots, candlenuts, coriander, galangal and bay leaves may flavor the mixture; teak leaves can give it a reddish-brown color. The long cooking softens the jackfruit and produces the dish’s characteristic sweetness.^[1]

Wet gudeg retains more coconut-milk sauce, while dry gudeg is cooked further until less liquid remains. Gudeg manggar uses coconut flowers in place of young jackfruit. A meal commonly pairs gudeg with rice and accompaniments such as spicy krecek made from beef-skin crackers, chicken in coconut milk, seasoned boiled eggs, or sweetened tofu and tempeh.^[1]