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gudeg
Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: ''gori'', Indonesian: ''nangka muda'') boiled for several hours with palm sugar, and coconut milk.〔''No Money, No Honey: A study of street traders and prostitutes in Jakarta'' by Alison Murray. Oxford University Press, 1992. Glossary page xii〕〔(Gudeg Jogja Recipe )〕 Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish.〔Indah Setiawati, '('Gudeg' unwrapped' ), ''The Jakarta Post'', 28 October 2012.〕 It is often described as "green jack fruit sweet stew".
==Serving==
Served solely, gudeg can be considered as a vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as ''opor ayam'' (chicken in coconut milk) or ''ayam goreng'' (fried chicken), ''telur pindang'', ''opor telur'' or just plain hard-boiled egg, tofu and/or tempeh, and ''sambel goreng krechek'' a stew made of crisp beef skins.〔(Gudeg Jogja )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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