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).