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Gudeg (Javanese gudheg) is the typical food of Yogyakarta and Central Java is made from young jack fruit cooked with coconut milk and flavored with kluwek. Need time for hours to make this dish. Brown color is usually produced by the teak leaves cooked together. Gudeg eaten with rice and served with thick coconut milk sauce (areh), chicken, egg, and sambal goreng tahu krecek.
There are many variants gudeg, among others:
* Gudeg Kering, namely gudeg areh who served with thick, is much more viscous than milk in the dish.
* Wet Gudeg, namely gudeg presented with areh thin.
* Gudeg Solo, namely the gudeg arehnya white.
There is a story circulating in the community who make an issue of that brown color on the gudeg produced from chicken blood is added to the brew. This myth is not true, because the brown color resulting from teak leaves.
There are many variants gudeg, among others:
* Gudeg Kering, namely gudeg areh who served with thick, is much more viscous than milk in the dish.
* Wet Gudeg, namely gudeg presented with areh thin.
* Gudeg Solo, namely the gudeg arehnya white.
There is a story circulating in the community who make an issue of that brown color on the gudeg produced from chicken blood is added to the brew. This myth is not true, because the brown color resulting from teak leaves.
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