gudeg

Warm is a traditional food from Yogyakarta and Central Java , Indonesia the which is made ​​from young jackfruit (jack fruit) boiled egg for Several hours with palm sugar , and coconut milk ^[1] . Additional spices include garlic, shallots, candlenut , coriander seed, galangal , bay leaves , and teak leaves, the latter giving a brown color to the dish. It is also Called the Green Jack Fruit Sweet Stew.
Warm is served with white rice, chicken, hard-boiled egg egg, tofu and / or tempeh , and a beef stew made ​​of crisp skins (sambal goreng krecek) ^[2] .
There are Several types of warm; dry, wet, Yogyakarta style, Solo style and the East-Javanese style. Dry warm has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common warm CAME from Yogyakarta, and usually sweeter, more dry and reddish in color Because the Addition of teak leaves. The Solo warm from the city of Surakarta is more watery and soupy with lots of coconut milk and whitish in color Because teak leaves is absent. The East-Javanese style warm employs a spicier and hotter taste, compared to the Yogyakarta-style warm, the which is sweeter. Gudeg is traditionally associated with Yogyakarta , Yogyakarta and Often nicknamed as the "City Gudeg" (city of warm). The center of Yogyakarta gudeg Wijilan restaurants are in the area, east side of Yogyakarta Kraton (Sultans' palace).

Sumedang Tofu

History
Starting from the creativity that is owned by the wife Ongkino, which was since the beginning as the person who first had the idea to produce Tou Fu (from the Chinese, Hokkien "tau hu", which means the same) which gradually becomes changed its name to "Know".

Year after year, along with his beloved wife Ongkino continue to cultivate their business until about the year 1917 their only child Ong Keng man followed his parents to the ground Sumedang. Bung Keng then continue its efforts both parents until they choose to return to their homeland in Hokkien, People's Republic of China.

Through the Man Ong Keng over generations, the only child Ongkino, continued efforts are inherited from both parents until his death at age 92. Behind fame Sumedang know there is also a mystical tale, like what they told the grandson of Ongkino, Suryadi. Around the year 1928, supposedly a place of business the day his great-grandfather, Ong Keng man, accosted by Sumedang Regent, Prince Soeria Atmadja who happened to be passing by on the way to Situradja gig.

Incidentally, the Prince saw a grandfather was frying something. Prince Soeria Atmadja directly down at the sight of a very unique form of food and a fragrant smell. The regent, Prince Soeria Atmadja then asked his grandfather, "Looking for a ngagoreng Maneh naon? (You're frying something?)". The grandfather tried to answer as best he could and he explained that foods fried Tou Fu comes from China. Out of curiosity, just try one of the regent. After tasting a moment, spontaneously regents said with a satisfied, "this dish is delicious! Try if you sell, certainly the best-selling".

Shortly after this incident, Know Sumedang Sumedang favored by residents and then up to the entire Indonesia

Gado-Gado

Gado-gado is one food that originated from Indonesia in the form of vegetables are boiled and blended into one, with a seasoning or sauce of crushed peanuts with sliced ​​egg and fried onions sprinkled on top. Little fried chips or crackers (some are taking prawn crackers) was also added.

Gado-gado can eat just like a salad with herbs / peanut sauce, but also can be eaten with white rice or sometimes also served with rice cake.
 
Ingredients
 
Vegetables 
Vegetables are often used can vary, although vegetables commonly used are:

     Green vegetables are sliced ​​into small pieces such as lettuce, cabbage, cauliflower, beans, and bean sprouts.
     Other vegetables such as carrots and cucumbers.
     tomatoes
     Sliced ​​boiled potatoes.
     Boiled eggs.

With the exception of eggs and boiled potatoes, vegetables used are usually still in a raw state. Although sometimes vegetables such as cabbage and cauliflower can also be boiled hot water. There are also vegetables are sometimes cooked with hot water vapor.
 
peanut sauce 
One of the differences hodgepodge of other vegetable salad is a peanut sauce that is used. The materials used for peanut sauce can also be varied. Materials commonly used are:

     The crushed peanuts
     garlic
     Chili, pepper
     Lime juice
     Salt, brown sugar

Sometimes also added:

     coconut milk
     soy sauce
     Paste

Uduk Rice

Uduk Rice is the name of a kind of food made ​​from raw material diaron white rice and steamed with coconut milk from the grated coconut, and spiced with nutmeg, cinnamon, ginger, lemongrass and pepper leaves. This food is then served with fried chips, fried tofu, egg omelet / fried eggs that have been sliced, shredded, dried tempeh, fried onions, fried chicken, cucumber and peanut sauce from. These foods are usually more often sold in the morning for breakfast and evening to eat malam.Pada night, usually rice uduk pecel catfish sold in the shop, that shop that sells rice uduk along with side dishes, such as catfish, carp, grilled chicken and fried, and others.