You can redeem the longing for the city of Yogyakarta by enjoying Gudeg. Gudeg is a special food of Yogyakarta, which is made from young jackfruit (not too mature), which is cooked with coconut milk. It takes hours to make this dish, the secret recipe is patience, because cooking Gudeg is 'slow cooking' that takes a long time. The brown color is usually produced by teak leaves which are cooked together. Gudeg is eaten with rice and served with thick coconut milk sauce (areh), native chicken, eggs, tempeh (fried soy beans), tofu and fried chili. There are various variants of Gudeg, which is warm served with thick coconut milk sauce, much thicker than coconut milk in 'Padang cuisine', wet Gudeg which is warm served with runny coconut milk soup and warm white coconut milk broth.
The culinary history of Yogyakarta named Gudeg is older than the city of Yogyakarta itself. This is a popular food in the past, as well as now, the emergence of Gudeg is estimated before Yogyakarta existed. The history of gudeg began in the 16th century when the soldiers of the Mataram Kingdom changed the wilderness to build a new civilization, the location is now in the Kotagede area, at that time the forest there were many jackfruit trees and coconut trees, the soldiers who numbered in the thousands then tried to cook jackfruit and coconut, because their number reached thousands of soldiers, the jackfruit and coconut were cooked in a big bucket made of metal, and of course the stirrer is also large made of mahogany like a sailboat paddle, this is why this food was first called Gudeg before it was named Hangudek which means to stir, because of their way the soldiers made this food by Stirring coconut milk and young jackfruit in a large metal stove. In the past, the gudeg culinary was only in the form of young jackfruit vegetables seasoned with coconut milk. This was very popular among the soldiers of the Mataram kingdom, but with the development of the times it began to be known by the wider community, and people also sometimes add Tempeh (fried soy bean) and Tofu in this dish because the ingredients are easy to find, flexible and tastes delicious, even the Mataram royal family sometimes add eggs and chicken meat.
In the 1970s and 1980s, along with the turbulence of the tourism world in Yogyakarta, the government began to launch a gudeg culinary tourism area on Wijilan Street, and starting from that moment the emergence of the forerunner of the legendary gudeg Yu Djum and other gudeg sellers that we know until now, and now, wherever you are in Yogyakarta you can easily find gudeg Jogja. Starting from gudeg with a sweet, spicy, authentic Javanese taste with authentic Javanese spices, to gudeg with a dry texture.
BOOK YOUR TOUR NOW AND GET READY TO EXPLORE TRADITIONAL INDONESIAN CULINARY WITH JAVA PRIVATE TOUR
The tour with Java Private Tour is very flexible (depends condition of weather/traffic jam, we do not charge an overtime charge, and during the trip, we were able to introduce various traditional Javanese Culinary Delights – Java Private Tour Culinary Experience, which of course suits your appetite, and of course the hygiene and health factors are the main factors when we refer them to you. If you prefer American, European, Indian, Asian cuisine, or one that suits your country of origin, we will also reference it, the point is we are very flexible.
