Culinary Yogyakarta; Gudeg

Hi foodies,
Besides Bali, there is another city in Indonesia that always attracts domestic and foreign tourists.
YOGJA!!
Yogya or the full name of Yogayakarta has always been a place that Indonesians want to visit throughout the archipelago. In fact, foreign tourists also always enter the list as one of the cities that must be visited.
The famous natural beauty such as: Parangtritis beach, Baron beach, Pindul cave and the palace as well as the southern square of Yogyakarta are very popular with tourists. In addition, Yogyakarta is increasingly difficult to forget because there are many foods and snacks typical of this region that must be brought home. Bakpia Pathok, Sate Klathak, etc.
However, it's not complete if a trip to Yogyakarta without tasting the most typical cuisine of this city.

Born in Pekalongan, the food with the main ingredient of jackfruit that I first met was “Megono”. (It is a processed food whose main ingredient is chopped jackfruit which is specially seasoned)
However, after growing up and getting to know Yoga, I also know more and more that jackfruit is not only used as the basic ingredient for making megono, but also makes a delicious meal called Gudeg.

I'm one of those people who like sweet and savory food, so this is on my tongue.
does anyone know yet? How about Gudeg's history? So, in short, Gudeg comes from the Javanese word hangudeg (stirring) which means food is processed by making it stirred and cooked for a long time. This gudeg is made from young jackfruit.

It is said that this shop used to sell street food since 2000 and was immediately popular with tourists who came to Yogyakarta and even entered television broadcasts. In Yogyakarta, there are many sellers of Gudeg with their own unique taste, one of which is very well known, "Gudeg Sagan" which is located on Jalan Prof. Dr. Herman John No. 53 Sleman Yogyakarta. The place is not too spacious, comfortable clean. Oh yes, here on weekends there are musical performances to accompany the visitors to eat, so it looks like a cafe. Gudeg Sagan stall opening hours every day from 11 a.m-00.00 a.m

There are two types of gudeg, namely wet and dry, wet gudeg cooked with a process only until the boiling stage and processed together with thick coconut milk and areh.
While dry Gudeg is cooked by frying until dry, the dry type is more suitable as souvenirs because it lasts longer than wet Gudeg and is neatly packaged in cans. The gudeg here doesn't use MSG, so it's healthier.

Not only served with rice, Gudeg can also be served with porridge. But I prefer rice, and there are also various additional side dishes such as Egg, Tofu, Tempe, chicken meat, and there is also Kremesan Fried Chicken and Duck. Oh yes, we use Kampung Chicken and Duck Eggs here, so it's more special, of course. and what I ordered was a serving of Nasi Gudeg complete with Krecek, Chicken Wings and Eggs. Delicious!
The taste of Gudeg here is sweet and savory, and the price is not too expensive, so if you later travel to Yogyakarta, it doesn't hurt to try this Gudeg Sagan.

Thanks for reading.