Yogjakarta 日惹特色食物 - Nasi Gudeg
Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from young Nangka (jack fruit, called gori) boiled for several hours with palm sugar, and coconut milk.Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish.It is also called Green Jack Fruit Sweet Stew.
Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crisp beef skins (sambel 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 comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of teak leaves. Solo gudeg from the city of Surakarta and is more watery and soupy with lots of coconut milk and whitish in color because teak leaves are generally not added. The East-Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta-style gudeg (which is sweeter).
Gudeg is traditionally associated with Yogyakarta, and Yogyakarta is sometimes nicknamed "Kota Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in the Wijilan area to the east side of the Yogyakarta Kraton (Sultan's palace).
Gudeg 是日惹得传统食物。它是用Nangka(菠萝密），棕榈糖，椰奶和大量的香料熬煮几个小时而成。 Gudeg 有几种，干的，湿的，日惹风格，梭罗风格，东爪哇风格。
- 干的 - 只用一点点的椰奶，所以只有一点汁
- 湿的 - 加入大量椰奶
- 日惹风格 - 比较甜，比较干身，颜色比较红，
- 梭罗风格 - 比较多汁，用了比较多椰奶，颜色也比较白
- 东爪哇风格 - 比较辣
Gudeg 通常和白饭，鸡肉，水煮蛋，豆腐，炖煮牛皮 一起吃
https://en.wikipedia.org/wiki/Gudeg
