Gudeg
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Gudeg is a traditional Javanese dish from Yogyakarta, Indonesia.<ref>Template:Cite journal</ref> It is made from young, unripe jackfruit (Template:Lang, Template:Lang) stewed for several hours with palm sugar and coconut milk.<ref>No Money, No Honey: A study of street traders and prostitutes in Jakarta by Alison Murray. Oxford University Press, 1992. Glossary page xii</ref><ref>Gudeg Jogja Recipe</ref> It is variously spiced with garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving the dish a reddish-brown color.<ref>Indah Setiawati, ''Gudeg' unwrapped', The Jakarta Post, 28 October 2012.</ref> It is sometimes called "green jack fruit sweet stew".
Serving
Served on its own, gudeg can be considered vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, the dish commonly includes egg or chicken. Gudeg is served with white steamed rice; chicken, either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken); hard-boiled egg; tofu and/or tempeh; and sambel goreng krechek, a stew made of crisp beef skin.<ref>Template:Cite web</ref>
Availability and packaging
Gudeg can be packed into a besek (box made from bamboo)<ref>http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)</ref> or kendil (clay jar),<ref>http://kuliner.panduanwisata.com/indonesia/belum-ke-jogja-kalau-belum-menyantap-gudeg-yu-djum/ (Indonesian)</ref> or canned.<ref>http://www.pesansaja.com/56/Gudeg-Kaleng-Bu-Tjitro (Indonesian)</ref> Canned gudeg can last up to one year.<ref>Template:Cite web</ref>
Warung and restaurants serving gudeg can be found throughout Indonesian cities, and the dish is also available in neighboring countries, such as Singapore and Malaysia.<ref>Template:Cite web</ref>