What are famous foods of Jogja? hmm .. there is a lot .. Gudeg, Bakpia, Yangko, Tiwul, Geplak, Klatak Satay, Sate Karang. But what is the most famous food? Of course Gudeg.
What you should know about Gudeg? Gudeg is a traditional food from Central Java and Yogyakarta, Indonesia which is made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a brown color to the dish. It is also called Green Jack Fruit Sweet Stew. Gudeg is served with white rice, chicken, hard-boiled egg, tofu and/or tempeh, and a stew made of crispy beef skins (sambal goreng krecek).
There are three types of gudeg; dry, wet and East-Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The East-Javanese style gudeg employs a spicier and hotter taste, compared to the Yogyakarta-style gudeg, which is sweeter.

Where do you can find Gudeg?
Conformity with this Yogya foods characteristic, gudeg  taste is sweet in general. But unlike in general warm feeling, a sense of Gudeg Yu Djum is not too sweet for tourists who come from outside the city of Yogyakarta. Combined with a sense krecek more spicy and more savory. This warm one portion of the price range around Rp 7000 to Rp 30,000 depending on the package that warm us a message.
Besides can be enjoyed on the spot, Gudeg Yu Djum can be used as souvenirs. We can bring home as souvenirs warm using besek or kendil. Besek is made of bamboo matting and kendil whereas Java is a traditional tool made from clay. But if you want to bring gudeg as a gift, gudeg is only lasts for 2 days. If more than it already is not good for eating. We can get gudeg Kendhil with a minimum purchase of Rp 75,000.
If you want to taste the warm we can directly come to Gudeg Yu Djum. This place is open every day from 06:00 until 22:00 o’clock.

How to make Gudeg?
Ingre­di­ents:
* 500 g unripe jackfruit
* 500 g fat bone
* 350 g bony chicken or scrawl
* 6 eggs, boiled and peeled
* 400 ml squeezed coconut
* 400 ml water
* 200 g brown sugar, slice thinly
* 10 lau­rel likes
* 10 small chilies
* Salt as necessary

Grinded spice:
* 18 cloves of garlic
* 6 onions
* 5 grains kemiri (fruits of can­dlenut tree)

Direc­tions:
1. Clean and wash jack­fruit, cut into smaller sized. Boil fat bone and bony chicken for a while in order to get softer meat.
2. Mix grinded spice, squeezed coconut, brown sugar, and salt. Stir until it is mixed.
3. Arrange jack­fruit, fat bone, bony chicken, boiled egg, lau­rel like, and galan­gale in steamed pan.
4. Pour spicy squeezed coconut into pan. Add some water until they are soaked.
5. Put small chilies in the top. Take out and remove when soup is get­ting dry.