Gudeg is special food of Yogyakarta, and Central Java,  Gudeg made from young jackfruit cooked in coconut milk. It took many hours to make this dish. Brown color is usually generated by teak leaves are cooked simultaneously. Gudeg eaten with rice and served with thick coconut milk (areh), free-range chicken, eggs, tofu and sambal goreng krecek.

There are different variants of warm, among others:

1. Warm dry, warm the coconut milk sauce served with thick, much thicker than coconut milk in cooking desert.
2. Warm wet, that is served warm with thin coconut milk.
3. Solo warm, warm the sauce, coconut milk is white.

Recipe makes Gudeg Yogyakarta

MATERIALS:
1,000 g young jackfruit, cut into pieces
2,000 ml water
10 sheets of young teak leaves
75 grams brown sugar
4 cm galangal, smashed
2 bay leaves
750 ml coconut milk medium

Spices:
10 grains of red onion
5 cloves garlic
1 teaspoon coriander, toasted
6 eggs pecans, toasted

HOW TO MAKE:

1. Cover bottom of the pan with five pieces of teak leaves and insert the jack fruit and water and cover again with the remaining leaves of teak.
2. Jackfruit Boil gently for 3 hours.
3. In another container, boil coconut milk with spices, brown sugar, galangal, and bay leaves, stirring frequently until boiling. Pour coconut milk in jackfruit stew in which the water had gone down and simmer for 1 hour to dry.
4. To be more durable, preferably in steamed back.

For 10 servings