Specialties Yogyakarta

Gudeg

Ingredients:
- 3 canned young jackfruit (young jack fruit)
- 1 can coconut milk
- 800 ml of tea
- Boiled eegs taste, skinned
- White out / out of the skin (to taste)
- 125 grams of brown sugar, coarse combed
- 1 tablespoon cooking oil
- Bay leaves to taste


Spices that are:
- 6 garlic
- 1/2 red onion
- 2 tsp coriander seeds
- 3/4 tesp cumin
- 1 tablespoon salt
- Galangal to taste
- 1 stalk lemongrass (white part)


Sauce Paste:
- Red chilli / chillies dry (but boiled) to taste
- Salt to taste
- Shrimp paste to taste
- Tomato tatste (fried first) 


How to Make:

1. Jackfruit filtered and washed, preserved because the water makes a sour taste.
2. Saute until fragrant, put brown sugar and bay leaves.
3. Insert the jackfruit and boiled eegs, stirring until well blended with spices.
4. Add coconut milk and jackfruit and tea until all the eggs submerged.
5. Cover the pan and cook over a fire, don't often open, just 1/2 hours.
6. If then has long been trying it.
7. Enter to know when the water by half, that know not too hard.
8. Cook until teh water is low / almost dry. 
9. Ready to be served and eaten with hot white rice and sauce.

How to Make Sauce Paste:

1. Blend all ingredients.
2. Saute with a little oil until slightly dry.

Source: resepmasakanindonesia.info