Gudeg
A typical serving of gudeg | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Yogyakarta, Central Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Young jackfruit, coconut milk, palm sugar, chili, various spices, chicken, egg, tempeh |
| Variations | Dry gudeg, solo gudeg, gudeg putih |
Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia. It is made from young, unripe jackfruit (gori, nangka muda) 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".