Gudeg

Warm (gudheg Java language) is a special food of Yogyakarta and Central Java which is made from young jackfruit cooked in coconut milk. It took many hours to make this dish. Brown color is usually generated by teak leaves are cooked simultaneously.Gudeg eaten with rice and served with thick coconut milk (areh), free-range chicken, eggs, tofu and sambal goreng krecek.

There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg came from Yogyakarta, and usually sweeter, more dry and reddish in color because the addition of teak leaves. The Solo gudeg from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color because teak leaves is absent. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter. Gudeg is traditionally associated with Yogyakarta, and Yogyakarta often nicknamed as "Kota Gudeg" (city of gudeg).