Traditional Cuisine in Yogyakarta: Gudeg
Gudeg is Jogja, Yogyakarta is Gudeg. Two words look like twins, difficult to separate. If you get around the city of Yogyakarta, you will find many sellers that this sweet dish. Jogja People like to eat the Gudeg is mainly in the morning and evening. Gudeg there are 2 kinds of wet and dry Gudeg. wet Gudeg, just once cooked with boiled until the water runs out, while dry Gudeg, at least 2 times to cook until completely dry. Gudeg usually served with cassava leaf vegetable, chicken, eggs, and spicy krecek (from cow leather).
Raw materials also vary warm. Generally, Jogja Gudeg is made from young jackfruit raw materials. Other raw materials are bamboo shoots (bamboo shoots) and Manggar (coconut tree flowers). But rarely do people make gudeg of these two raw materials, because it is hard to come by. But there are stalls selling specialties gudeg Manggar gudeg of materials, namely warm Hendro BU. Stall can be found on the road Hayam Wuruk, Lempuyangan area at night, or at Wijilan.
