Gudeg Jogja (simple). Learn how to cook authentic gudeg Jogja (Indonesian jackfruit stew) at home with this simple recipe, with tips and pointers to prepare fresh jackfruit. There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry , and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia. Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia.
Learn how to cook authentic gudeg Jogja (Indonesian jackfruit stew) at home with this simple recipe, with tips and pointers to prepare fresh jackfruit.
Please practice hand-washing and social distancing, and check out our resources for adapting to these times.
Yogyakarta has a variety of tourist destinations such as Hindu temples, Buddhist temples, museums, beaches, mountains, caves and various other interesting places that can be enjoyed by tourists.
Kalian dapat menghidangkan Gudeg Jogja (simple) menggunakan 14 bahan bahan dan 6 langkah. Berikut cara kalian untuk memasak itu.
Bahan bahan
- Kalian perlu 1 buah nangka muda.
- Siapkan 1/4 kg ceker ayam (potong 2).
- Siapkan 6 butir telur ayam rebus.
- Kalian perlu 2 ruas lengkuas (geprek).
- Siapkan 3 lembar daun salam.
- Siapkan 2 buah daun jati.
- Siapkan Secukupnya gula jawa.
- Siapkan 700-1000 ml santan.
- Siapkan #bumbu halus#.
- Kalian perlu 7 siung bawang merah.
- Kalian perlu 5 siung bawang putih.
- Kalian perlu 3 butir kemiri (sangrai).
- Siapkan 1 sdt ketumbar.
- Kalian perlu Secukupnya gula garam.
Traditional culture and various activities such as attractions, education and adventure can also be felt here.. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Gudeg a traditional Indonesian dish, initially originates from Yogyakarta, Central Java. This conventional dish is the most popular meal of jackfruit curry in mix with some eggs and chicken.
Langkah langkah
- Siangi nangka muda, dan potong dadu agak besar atau sesuai selera ya. Dan cuci bersih.
- Tata dalam panci, daun jati 1 lembar,potongan nangka muda,ceker, bumbu halus,daun salam,lengkuas,gula jawa dan siram dengan santan (banyaknya santan sesuai selera juga ya) lalu tutup dengan daun jati lagi. Dan masak hingga nangka mudanya matang.
- Jangan lupa dicek ya, setelah santan mendidih aduk rata dan koreksi rasanya. Lama memasak biasanya 3-4 jam. Kalo nina karena saking lapernya wkwk jd cukup asal nangka mudanya dan ceker sudah empuk lalu telur rebus dimasukan..
- Tutup dan masak lagi sebentar hingga kuah berkurang,matang sajikan..
- Untuk yang suka berkuah, santannya bisa ditambahkan. Paling enak kalo gudeg nya dimasaknya lama, bumbunya meresap. Kalo yang suka gudegnya kering ya tinggal dimasak sampe kuahnya set..
- Jangan lupa daun jatinya diambil ya,hehe.
Think me, as soon as you've taste the meal, you'll be sell for life. The dry gudeg is where the process is continued with stir-frying until the food is completely dry. Based on its main ingredients, the variants of gudeg are gudeg gori, which is the most common one with young jackfruit fruits; gudeg manggar with coconut flowers; and gudeg rebung with young bamboo. The latter two are hard to find, but if you seek. Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia.