IndonesianCuisine

This food have a sweet taste and soft. need long time o cook it, so be patient.

Real  Name : Gudeg Yogya
Origins        : Yogyakarta, Indonesia

Materials:

• ½ coconut
• 3 pieces of teak leaves
• chicken ½ medium
• Eggs
• Young Jackfruit

Seasonings:

• 3 red onion seeds
• 4 cloves garlic
• 1 teaspoon coriander
• 6 eggs hazelnut
• 2 pieces laos
• ¼ teaspoon shrimp paste
• 3 bay leaves
• 1 tablespoon salt
• 2 tablespoons brown sugar and micin

How to cook:

• Boil eggs and grated coconut to be used as coconut milk
• Young Jackfruit cut a bit rough after washing.
• Then boiled with teak leaves that arise in red until tender. Drain and then crushed.
• Blend the ingredients, except the bay leaves and laos. Enter intopot along with coconut milk , chickenpieces and young jackfruit which has been crushed .
• Add bay leaves and laos, rebu continue until the milk runs out.
• Finally enter the hard-boiled eggs that have been peeled, add thick coconut milk and simmer until the coconut milk out