How to make warm food from Yogyakarta

Gudeg (gudheg) is a typical food from Jogjakarta / Yogyakarta and Central Java. Gudeg made from young jackfruit cooked with coconut milk, served with rice, thick coconut milk (areh), free-range chicken, eggs, tofu and sambal goreng krecek. But behind the delicious taste, it turns out it takes hours to make this dish.

1.   Gudeg Jackfruit :

Material and seasoning:

• 1 kg of jackfruit that is not too young, cut into pieces
• 12 btr hard boiled egg (peel if you want the spices to sink in more)
• 1000 cc of coconut water or 1 teaspoon of vinegar
• 10 lbr bay leaf
• 8 ½ x 8cm galangal slices sliced according to length
• 200 grams of brown sugar, finely sliced
• 2000 cc of coconut milk, making from 1 coconut

Puree:

• 15 shallots cloves
• 10 garlic cloves
• 4.5 tsp coriander
• salt to taste

HOW TO MAKE AND COOK ORIGINAL AND COMPLITED GUDEG JOGJA:

1. Prepare a thick-bottomed pan, spread the bay leaves at the bottom of the pan and place on top of the galangal slices. Then enter successively young jackfruit pieces, boiled eggs and brown sugar.
2. Mix the fine spices with 500 cc of coconut water or vinegar, mix well until dissolved then pour into the pan.
3. Add enough coconut water as high as jackfruit and the eggs to be submerged. The lid is tight, cook over medium heat and do not open the lid before 2 hours. After 2 hours, open the lid. If the water is a little, remove the egg first and set it aside temporarily so it doesn't break.
4. Add the coconut milk, stir it with a wooden spoon while destroying the jackfruit pieces. Reinsert the eggs until they are slightly buried in jackfruit.
5. Then cook again over low heat while stirring occasionally until cooked for about 3½ hours or until the coconut milk is used up and warm reddish brown.
6. Sprinkle the thick chicken sprouts on the top of the jackfruit in moderation when served.

2. OPOR CHICKEN KNOW

Material and seasoning:

• 2 chickens, cut 8, fry half cooked
• 4 large white tofu, cut 4, fried
• 2250 cc of coconut milk from 3 coconuts (separate thick and runny)
• 4 tsp brown sugar
• 3 for lemongrass, bruising
• 6 lbs of kaffir lime leaves
• cooking oil for sautéing

Puree:

• 18 btr red onion
• 18 garlic cloves
• 15 btr roasted candlenut
• 1 tsp roasted coriander
• 1.5 tsp cumin roasted
• 3 cm wide
• salt to taste

HOW TO MAKE A CHICKEN OPOR KNOW:

1. Saute the spices that are mashed until fragrant, then pour the liquid coconut milk. Add brown sugar, lemongrass, kaffir lime leaves, bring to a boil.
2. Add the fried chicken and tofu until the sauce stays halfway. Add thick coconut milk, so that the coconut milk doesn't break. Cook and hold until the coconut milk thickens slightly.

3. SAMBAL GORENG KRECEK

Material and seasoning:

• 300 gr crackers krecek specifically for cooking (if the one to be eaten directly is often destroyed when cooked)
• 200 gr of tolo beans, wash, drain.
• 50 gr of large cayenne pepper in red, yellow and green1 tsp acid
• 2 ltr of coconut milk from 1 coconut (separate thick ones)
• 3 lbr bay leaf
• 6 cm galangal, bruised
• 100 gr big red chili, boiled, smooth blender
• 100 cc cooking oil
• salt to taste
• enough brown sugar

Puree:

• 12 btr red onion
• 12 garlic cloves

HOW TO MAKE SAMBAL GORENG KRECEK:

1. Wash the tolo beans until they are clean, drain them and put them in boiling water, pan until submerged 5 cm above them. Let stand for 2 hours, until the beans expand.
2. Boil again, simmer for about 10 minutes (add water until it remains submerged in water 5 cm above it).
3. Drain and rinse by splashing water until the rinse is clear.
4. Soak krecek with plain water until soft, squeeze with both palms holding each other so that the krecek is not destroyed. Rinse and squeeze several times the same way, until all the oil is brownish brown and the water is clear.
5. Saute fine red chili with 100 cc cooking oil, until the oil comes out and turns red, set aside.
6. Saute the mashed spices with a little remaining oil stir fry until fragrant, add lemongrass, kaffir lime leaves.
7. Pour the coconut milk liquid, bring to a boil, add salt and sugar.
8. Enter the Tolo Nuts, cook until done, then add the krecek and thick coconut milk.
9. Lead so that the coconut milk does not break, after thickening, add cayenne pepper.
10. Cook continuously until the sauce thickens, and the bright red oil floats on the surface.