SPECIAL FOOD YOGYAKARTA INDONISIA

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Want to warm ya Jogja place. In Jogja, you'll find lots of stalls selling typical food of this. It would be very delicious when eaten in the evening at the Lesbian-Lesbian alongside a road in the city of Yogyakarta as malioboro, let alone the city of Yogyakarta atmosphere is very distinctive and friendly. The atmosphere is what makes such people will always remember and want to keep returning to enjoy Gudeg in Jogja.

Calling gudeg Jogja, automatic memory we will be focused on a village that lies east of the North Square of the Kraton Yogyakarta. From this village, typical dishes based 'categories' has become popular until the entire world. No wonder tourists visiting Yogyakarta feels incomplete if it did not eat warm in this place.

Gudeg stalls that lined the south Plengkung Tarunasura (Plengkung Wijilan) has a long history. Slamet mother was the first to pioneer the warm stall business in 1942. A few years later the shop warm in that area increased two, namely Cafes and Cafes Sari Mix warm Gudeg Djuwariah mother who later became known as Yu Gudeg Djum so well known until now.

All three shops are able to survive warm up to 40 years. Unfortunately, the 1980's Warung Mix Sari lid. The new 13 years later came another warm stall with label Gudeg Mother Lies. And until now, gudeg stalls lining the road Wijilan is not less than ten pieces.

Wijilan warm flavor is distinctive, in contrast to warm in general. Gudegnya dry with a sweet taste. How to cook it any different, young jackfruit (categories) braised in the oven about 100 degrees Celsius for 24 hours to evaporate the liquid.

As a complementary side dishes, meat chicken and duck eggs are then boiled dipindang. While the spicy flavor is a blend of vegetable and sambal tempe krecek.

Resilience gudeg Wijilan is indeed suitable as souvenirs, since it is a warm dry, then it is not perishable and can last up to 3 days. No wonder if gudeg of Wijilan has been "flying" into the various corners of the country, even the world.

The price is varied, ranging from Rp 10,000, - to Rp 100,000, -, depending on the chosen side dishes and types of packaging. Some even offer a package saving Rp 5,000, with a side dish of tofu, tempeh, and eggs.

As warm-warm bottled elsewhere, souvenirs of Jogja can be packed with interesting use of 'baskets' (place of woven bamboo) or use the 'kendil' (urn of baked clay). Even more unique, some sellers are warm Wijilan will be happy to show visitors the process of making gudegnya if wanted.

In fact, in the stalls Gudeg Yu Djum offers tour packages cook dry warm for you who want to cook for themselves. You will receive direct referrals from Yu Djum. All day long you'll learn to create a warm, from the start chopping 'categories', seasoning mix, making boiled eggs, dry dressing until warm over low heat.

Complementing the warm rice dish would be more fitting Wijilan drink the pot with sugar cubes. Guaranteed you'll be hooked.

General recipe

Ingredients:

The young jackfruit 500 g
500 g boned chicken
Bay leaves to taste
Coconut milk, just enough to warm the pot / pan is submerged.
Boiled eggs, peeled 4 pieces
Spices:

18 grains of red bw
6 cloves white bw
3 tsp powdered tumbar
2 tablespoons chopped galangal
200 gr palm sugar
salt and sugar
40 g tamarind
How to Cook:

Put all ingredients in crock / pot except the eggs.
Cook until boiling.
Stir until blended.
Reduce heat, cook stirring until the sauce should not run out trus dark brown color.
Before the sauce is almost depleted enter poached egg.

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