History has long warm. There are many people who say starting from the opening era Alas (Forest) Mentaok to build the Mataram Kingdom. In the forest many jackfruit trees grow (young jackfruit is the main raw material gudeg), in addition to coconut trees that grow on the edge of the forest and the river bank. It was made especially paddy fields where the time and thoughts. As a result the creation of the pioneers of Mataram created warm, and a main menu Mataram society, especially Yogyakarta.
Gudeg is one typical meal Jogjakarta and here I want to give some tips to make recipes gudeg jogja, because the food is arguably a lot of demand. Recipes Gudeg Jogja I give this time accompanied by a full warm menu and make sure our tongues feel pampered when eating it.
Recipes Gudeg Jogja:
(Makes 5-6 portions)
Ingredients: 1000 g young jackfruit into small slices
1 tablespoons tamarind dissolved
2 tablespoons brown sugar
6 bay leaves
4 cups coconut milk
salt and cooking oil to taste
Seasonings Yang On puree:
10 grains hazelnut
8 cloves shallots
4 cloves garlic
1 / 2 teaspoon toasted coriander
1 / 2 toasted cumin
How to Make it:
1. Young jackfruit boiled until cooked then drain
2. Heat cooking oil, saute the spice paste together with bay leaves, water, brown sugar and tamarind water. After fragrant input jack which had been boiled and then stir until smooth and add salt to taste.
3. Pour coconut milk and cook until boiling and slightly thickened coconut milk and oily.
4. If interested in adding claw or foot into the warm chicken claw should first be boiled until soft then mix in the sauteed ingredients and cook with boiled jackfruit
5. Jogja ready to be served warm.
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