Gudeg Java

Warm (gudheg Java language) is a special food of Yogyakartaand Central Java which is made from young jackfruit cooked incoconut milk and seasoned with kluwek. It took many hours tomake this dish. Brown color is usually generated by teak leavesare cooked simultaneously. Gudeg eaten with rice and servedwith thick coconut milk (areh), free-range chicken, eggs, tofu andsambal goreng krecek. There are different variants of warm,among others: * Gudeg Dry, that is served warm with areh thick,much thicker than coconut milk in desert cuisine. * Gudeg Wet,which is served warm with dilute areh. * Gudeg Solo, namelythat arehnya warm white.

Gudeg Yogya

Materials: 
5 chicken crosscuts 
1 santan's case powder (thawed by 2 water liters) 
1 tin can jack fruit bra 
5 eggs 

Condiment: 
5 sdt sand sugars 
2 lbr greeting leafs 
2 alpina galanga minces 
Salt at sufficiently 
5 garlic fangs 
5 red onions 
1 sdm coriander 
5 walnuts 
1 javanese sugared ounce (according to appetite) 

Trick makes: 
1. Ground all condiment, but greeting leaf, alpina galanga and java sugar. 
2. Semi chicken poaching mateng and its water throwing away (to remove fat)
3. Boiled egg and its skin husk.
4. Insert all condiment, jack fruit, egg and santan into pan, poaching until red colored and water is gone (about 2 3 hours), as once swirl so ruddles merata.
5. Approximately half hour before water is gone insert chicken and stirred up.
6. After water is gone and red colored gudeg mortal damps down, come to pieces gudeg, egg and chicken.
7. Readily been dished by added sambal krecek's shirring (if there is)

Note:
If water was depleted but gudeg was red can add water again, but advisable adds hot water.

Source : http://resepmasakanindonesia.idcc.info
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