Gudeg Porridge

-Gudeg Porridge - Gudeg Porridge synonymous with wet gudeg, not dry gudeg as contained in Wijilan or Barek, Yogyakarta. Gudeg porridge can be said can only be enjoyed in the morning until late afternoon. This porridge will be delicious eaten while still hot. You want to try to make themselves gudeg porridge? Here's the recipe.

Ingredients:
1. Porridge:

• 500 grams of rice
• 2 1/2 liters of water
• 1 1/2 tsp salt
• 2 bay leaves

2. Gudeg:

• 500 grams of young jackfruit, cut into pieces
• 800 ml of water
• 1 teaspoon salt
• 8 red onions
• 4 cloves garlic
• 2 tsp coriander
• 5 grains hazelnut
• 1 1/2 tsp salt
• 5 tablespoons brown sugar
• 2 bay leaves
• 3 cm galangal, crushed
• 300 ml coconut milk 1/2 coconut juice.

3. Pindang eggs:

• 8 eggs
• 20 grams of red onion skins
• 6 leaves of guava
• 3 bay leaves
• 4 cm galangal, crushed
• 2 tablespoons salt
• 800 ml of water.

How to make:

1. porridge: Mix all the ingredients seasoning. Cook until it becomes mush while stirring occasionally. Lift set aside,

2. Gudeg:

Cover the bottom of the pan with teak leaves. Enter jackfruit and salt. Boil until tender. Then remove and drain.

Puree onion, garlic, coriander, nutmeg and salt. Mix the spices with jackfruit. Add brown sugar, bay leaf, galangal and coconut milk. Stir well and cook over low heat until the milk runs, then remove from heat.

3. Pindang eggs: Put all the ingredients into the pot. Cook over medium heat until eggs are cooked. Lift the egg and tap-tap the egg to crack. Then reinsert the eggs into the pan. Boil until the spices to infuse. Lift.

4. Enter the porridge into a bowl, add gudeg and pindang eggs. Serve while still warm.

Happy trying.

Gudeg - Typical cuisine of Yogyakarta

-Gudeg - Typical cuisine of Yogyakarta- Gudeg is an Indonesian traditional recipes from Yogyakarta and Central Java are made using ingredients young jackfruit cooked with coconut milk. to make this dish needs to take hours. for use teak leaves are cooked together, will produce a brownish red color. Usually eaten gudeg using rice and served with thick coconut milk (areh), eggs, chicken, tofu and fried krecek sauce.

This traditional recipe is the most famous dish made of jackfruit curry commonly combined with eggs and chicken.

Gudeg - Typical cuisine of Yogyakarta

Cooking ingredients:

• 200 grams of Azuki bean
• 1 liter of liquid milk
• 500 grams of young jackfruit
• 1 tbsp coriander
• 6 hazelnut
• 1 teaspoon salt
• 4 cm galangal, crushed
• 5 bay leaves
• 3 stalks lemongrass, crushed
• 100 grams of brown sugar, sliced
• 250 ml thick coconut milk

Blend:

• 8 red onions
• 5 cloves garlic

How to make:

1. Azuki bean roasted, then boil until half cooked, remove from heat and set aside.
2. Boiled liquid coconut milk until boiling, then enter the azuki bean as well as the water boiled.
3. Insert young jackfruit, spices, ginger, bay leaves, lemongrass, palm sugar and coconut milk. cover the pan tightly, masakh for 5 hours over low heat.
4. After the sauce is dry and reddish jackfruit, lift and serve (*).

Tips: The above recipe is the most practical way to make warm. when cooking warm, cover the pan not too often opened (just 2 times when it will flip gudeg).