Gudeg

Gudeg is a cherished traditional dish from Yogyakarta and Central Java, Indonesia. This distinctive cuisine is crafted using young, unripe jackfruit, slow-cooked with palm sugar, coconut milk, and a medley of spices. Often referred to as a "green jackfruit sweet stew" gudeg can be enjoyed as a vegetarian meal or with added ingredients such as eggs or chicken. It is typically served alongside white steamed rice and accompanied by delectable sides like chicken, boiled eggs, tofu, tempeh, and sambel goreng krechek (a spicy dish made from crispy beef skin).

There are several variations of gudeg, including dry and wet versions, as well as different styles from Yogyakarta, Solo, and East Java. The primary differences among these types are the amount of coconut milk used and the dish's color and consistency. Yogyakarta’s gudeg is typically sweeter and drier, while Solo’s version is more soupy with a richer coconut milk content. Due to its deep connection with Yogyakarta, the city is affectionately called "Kota Gudeg" or "the city of gudeg."

Gudeg can be preserved in bamboo boxes, clay jars, or even canned to extend its shelf life. It is a staple in many Indonesian cities, commonly found in specialized gudeg restaurants and warungs (small family-owned eateries). Gudeg's popularity has even extended to nearby countries like Singapore, making it a delightful culinary ambassador of Indonesian culture.