Gudeg

Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia. It is made from young, unripe jackfruit stewed for several hours with palm sugar and coconut milk. It is variously spiced with garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving the dish a reddish-brown color. It is sometimes called "green jack fruit sweet stew".

Serving

Served on its own, gudeg can be considered vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, the dish commonly includes egg or chicken. Gudeg is served with white steamed rice; chicken, either as opor ayam or ayam goreng ; hard-boiled egg; tofu and/or tempeh; and sambel goreng krechek, a stew made of crisp beef skin.

Gudeg can be packed into a besek or kendil, or canned. Canned gudeg can last up to one year.
Warung and restaurants serving gudeg can be found throughout Indonesian cities, and the dish is also available in neighboring countries, such as Singapore and Malaysia.