This is the fourth post in the travel series to Yogyakarta. All other travel posts can be found here.
Yogyakarta is synonymous with Gudeg – unripe jackfruit boiled for several hours with palm sugar and coconut milk. It is rather sweet in flavour, but often eaten as part of a savoury dish. There are many gudeg places around Yogya, but the famous one that keeps popping up on Internet searches and the place that was also recommended by my Indonesian friend is Gudeg Yu Djum. There is an interesting photo essay on how Gudeg is prepared which can be seen here.
There are several branches all over Yogya and there is one located not too far from our hotel, so we had dinner there our first night in Yogya.
All the food seems to be pre-prepared, ready to be scooped once we’ve decided which gudeg combination we would like.
As usual, we had to decipher what the combinations were.
I opted for the Nasi gudeg krecek telur paha atas (brutu) – Rp 37,000. I figured that the price point meant that it came with many different ingredients. This proved to be probably the better choice. It came with rice, gudeg, hard boiled egg and chicken thigh.
This was the nasi gudeg krecek telur ayam suwir – rice with gudeg, hard boiled egg, shredded chicken breast – Rp 20,000
Nasi gudeg krecek paha – Rice with gudeg and chicken drum stick + chicken feet – Rp 22,000. The significance of the small meat portions in Indonesia really showed when we saw this plate. The drumstick was really tiny and it seemed to be more chicken feet than drumstick
It’s quite interesting to be eating a sweet boiled jackfruit with salty savoury items such as chicken and rice. I think it’s best eaten together with the other ingredients and not on it’s own. On it’s own, it can be pretty sweet and end up being too much after a while.
Try it at least once. It’s a unique taste that can be found only in Indonesia.
Add: Jl. Kaliurang Km 4,5 Karangasem CT III/06, Yogyakarta, Indonesia