Culinary

Gudeg

Gudeg is one of many cuisines in Indonesia. Gudeg is an original food from Indonesia. It comes from Java. Gudeg is so famous and exist in Java Island. We won’t find gudeg in another country and even the other island in Indonesia.Gudeg is a kind of food which made from unripe jackfruit and some spices with special treatment. It’s a favorit cuisine of Javanese and Sundanese.  The main material of gudeg is unripe jackfruit. We can found unripe jackfruit at traditional market. Unripe jackfruit is astringent. We need to cook it first if we want to eat it. Nah, our great-grandparents from Java find a solution for that matter. They cooked the unripe jackfruitto be a tasty cuisine called gudeg. The flesh of unripe jackfruit is white and it’s texture is harder than ripe jackfruit. Moreover,it’s seeds are not too big and it’s so crunch. That’s why the flesh of unripe jackfruit is the rightchoice to make a kind of gudeg. The flash of ripe jackfruit can’t be used to make a kind of gudeg, because it is too soft and too sweet. It will be broken during during boiling process.

jackfruit tree

ripe jackfruit

ripe jackfruit

the flesh ripe jackfruit

the flesh of unripe jackfruit

the flesh of unripe jackfruit

the flesh of unripe jackfruit

One day, when I was a kid, my mother bought gudeg from a food stall after pick me up from kindergarten. She loves that food but I was thinking that the food is so strange. It looked like fillet meat with tassel and it’s too flabby. It was so different with chicken meat or the meat of the cow.So I asked my mother what the material of gudeg is. Accidentally,she could cook for gudeg. So, she explaind to me that gudeg made from the flesh of unripe jackfruit which has cooked with spices. After that, I tried to taste it for the first time. It’s so deliciously, it’s highly seasoned and spiced, a bit hot and salty. In the first cud,gudeg tasted so soft and it’s appearing piquant broth.

When I was having a trip to Jogjakarta in eighth grade, I found gudeg there. I found it when I and my classmates went down to eat at a restaurant in Jogjakarta. It served with rice, egg, and chicken meat. It was so different with gudeg that I had seen in Bandung. It was black and seemed like meat shreds. When I tasted it, it was so sweet. It was like I’m eating a cake and rice at once or eat gudeg with cookie flavor. I don’t like it. All the cuisines I ate at that restaurant was so sweet. It’s not my appetite.

Actually, there are two kinds of gudeg. Gudeg that I ate with my mother after reached at home from kindergarten is gudegsunda and gudeg that I ate at a restaurant in Jogjakarta during having a trip is gudegjogja. Each kind of gudeg has different characteristics with kind else. The different charateristics of gudegsunda and gudegjogja occurred caused by the different culture and the different appetite of Sundanese and Javanese. Gudegjogja is identical with sweet taste and gudegsunda is kind with salty taste.

the picture of gudeg jogja

the picture of gudeg jogja

Gudeg from Jogjakarta or more famous to call with gudegjogja is a famous culinary from Jogjakarta. Most of restaurants in Jogjakarta serve gudegjogja as one of main menu. Gudegjogja served without broth. The appearance of gudegjogja is like meat shreds if we look it from enough away. Besides look like meat shreds, gudegjogja is so soft. It’s softer rather than gudegsunda. This condition happen because the time to boil the unripe jackfruit to cook gudegjogja is longer than the time to cook gudegsunda. It’scolour is dark brown even black. The taste of it is so sweet such as a kind of sponge cake. The sweet taste appear caused by it contained many of brown sugar. Moreover, Javanese recognized is very fond of sweet taste.

gudeg jogja as gift brought back from Jogjakarta and the spices of it

gudeg jogja as gift brought back from Jogjakarta

Gudegjogja is so famous and recognized as special culinary from Jogjakarta. No weird, if people who have visited Jogjakarta go home and bring gudeg jogja as gift brought back from a trip, including me. When I visited Jogjakarta, I was looking many of stores on the edge of the road whole the traveller where sold gudegjogja as a small present. Gudegjogja which they sold has packed in a tin can or a box. The boxed gudegjogja is dry. It’s not containing much of water. It purposes gudegjogja may be more durable. It’s help to avoid bacterial to decompose gudeg. So, people can taste it at their home in their country.

the appearance of gudeg jogja

the appearance of complete gudeg jogja

The original gudegjogja contained boiled egg, chicken shreds, and kreceksapi. It served with rice on the leaves of hardwood tree or the leaves of banana tree. Moreover, tolo beans added as the spice of gudegjogja. Usually, we can find this complete menu at restaurant in Jogjakarta. The boxed gudegjogja is not contained with boiled egg, chicken shreds, and kreceksapibut it still spiced with tolo beans.Gudegjogja will be more tasty if serve when it still warm. Preferably, heat the boxed gudegjogja before serve it.

the appearance of gudeg sunda

the appearance of gudeg sunda

Gudeg from West Java or gudegsunda is so different with gudegjogja. The appearance, taste, texture, and function of gudegsunda are different with gudegjogja. Gudegsunda is not sweet but it is salty. Sundanese is recognized not too like sweet taste. The colour of it is yellow for it’s broth and light brown for it’sgudeg flesh. Gudegsunda is not like gudegjogja, it’s containing broth. The texture of gudegsunda is not too soft as gudegjogja. If gudegjogja cooked for three until four hours, gudegsunda can be cooked for less than two hours. Gudegsunda is not completed with egg, chicken shreds, and kreceksapi or tolo beans as spice. It’s more simply at all if we compare with gudegjogja. Moreover, gudegsunda is not popular as popular as gudegjogja. It’s not a gift which people bring to home after visit West Java. As a sundanese I’m fod of gudegsunda personally.

refference :
https://www.google.com/search?q=gudeg+nangka&client=firefox-a&hs=zfH&rls=org.mozilla:en-US:official&tbm=isch&tbo=u&source=univ&sa=X&ei=sDHOVJ3UG8fM8gWAqICACg&ved=0CB4QsAQ&biw=1024&bih=600#imgdii=_&imgrc=GTu888Dk8nSWWM%253A%3BnI4EVXmeKN7ImM%3Bhttp%253A%252F%252F1.bp.blogspot.com%252F-rn0K9eNOoJk%252FURmdGGkoKRI%252FAAAAAAAAACw%252FpIGzbJ8_oLk%252Fs1600%252FGudeg-Nangka-200x166.jpg%3Bhttp%253A%252F%252Fksakkjskai.blogspot.com%252F2013%252F02%252Fresep-gudeg-nangka.html%3B200%3B200