Gudeg Jogja (Warm Jogja)

Bahan  (Ingredients):

Nangka muda  (Young jackfruit)

Telur  (Eggs)

Ayam sedang setengah (Chicken is half)

½ buah kelapa  (½ coconut)

3 lembar daun jati  (3 pieces of teak leaves)

Bumbu  (Seasonings):

3 buah bawang merah (3 pieces of red onion)

4 siung bawang putih  (4 cloves garlic)

1 sendok teh ketumbar  (1 teaspoon coriander)

6 buah kemiri  (6 hazelnuts)

2 potong laos  (2 pieces of laos)

¼ sendok teh terasi  (¼ teaspoon shrimp paste)

3 lembar daun salam  (3 bay leaves)

1 sendok makan garam (1 tablespoon salt)

2 sendok makan gula merah  (2 tablespoons brown sugar)

Vitsin (Vitsin)

Cara Membuat  (How to Make):

Rebuslah telur dan parutlah kelapa. Nangka muda dipotong-potong agak kasar, setelah dicuci bersih. Rebuslah potongan nangka muda dengan daun jati (agar berwarna merah) higga lunak, tiriskan lalu memarkan. Haluskan bumbu-bumbu kecuali daun salam dan laos, masukan kedalam panci bersama santan, potongan ikan dan nangka muda yang telah dimemarkan. Tambahkan daun salam dan laos, rebus terus hingga santannya habis. Terakhir masukkan telur rebus yang telah dikupas, ditambah santan kental dan rebuslah hingga santan habis.

(Boil the eggs and coconut parutlah. Young jackfruit cut into pieces a bit harsh, after washed. Boil the young jackfruit pieces with teak leaves (to red) higga soft, drain and then crushed. Blend the ingredients except the bay leaves and galangal, input into the pot with coconut milk, fish and young jackfruit pieces that have been crushed. Add bay leaves and galangal, coconut milk simmer until exhausted. Last put boiled eggs that have been peeled, plus coconut milk and boil until the milk runs out).