Indonesia's regional food variations are exciting, reflecting the diversity of people and cultures within this huge country. Gudeg, the highly acclaimed dish from Yogyakarta, is no exception.
Gudeg (pronounced goo – derrrg) is a stew made of young (unripened) jackfruit. On its own, I think it's too sweet. Like even too sweet for a dessert. Fortunately for me, gudeg is typically served with other 'balancing' dishes which can create a truly marvelous, albeit indulgently rich, meal.
So who are gudeg's partners in crime? At Gudeg Sagan, one of Yogya's most highly acclaimed gudeg spots, they are a rich, creamy coconut based curry (above, top picture) and an incredibly spicy cow stomach stew (above, bottom picture). These partners were born to be eaten together. The creamy, slightly sweet notes of the curry marry perfectly with the intense heat of the stew. The tenderness of the chicken meat (in my case drumstick) goes hand in hand with the gelatinous chew of the cow stomach. Add a little bit of sweet gudeg to the mix, and you'll understand why Yogyakartans love this dish so much.
Gudeg Sagan
Open: Monday – Sunday, 16.00 until late (or when the gudeg is gone)
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