« Mee First | Main | In Yogya, Apam for Breakfast »




I used to have gudeg from my neighbor who came back from her hometown. Our family used to add more santan and chili as we are not used to with very sweet dish. I wonder how sweet Yu Djum's gudeg is.


Lovely pictures, never had gudeg before, but now I at least want to try it..


Beautiful photos. I haven't been back to Jogja since the late 70s and am wondering what its like these days? Your photos inspire me to return. Morgana

Eurasian Sensation

Nice article. The use of sugar in the various dishes is not uncommon in Central Javanese cooking, although gudeg in particular is known for being sweet. I haven't had the variety you've described here; in my experience the young-jackfruit component of the dish is also cooked with a coconut milk gravy similar to the chicken.
The hot chilies (cabe rawit) on the side are a must, as Javanese don't tend to cook chili into the dish itself.

Life 2.0

Beautiful writing, photos, and food. The photos of the duck eggs with a little sand on them, really struck a cord with me. All photos are of clean eggs, but these photos told the story of where they came from - a real farm. Even the eggs, I purchase from a local farm do not look like that.

BTW, have you had the Egg Tarts from Golden Gate Bakery in San Francisco? If not, please do. My husband was there on business and bought some for his clients on my request. Everyone loved them. Can you believe he forgot to bring some home for me!


Oooh, gudeg. The only time I've tasted nasi gudeg was at a party years ago hosted by my first Indonesian language teacher, originally from Yogya. The sweetness of Central Javanese cuisine is a bit shocking (perhaps because the surrounding regional cuisines emphasize chili-hot ('pedas') over sweetness), but is addicting with piles of steamed rice.


I don't know, this looks like an awfully pretty dish to me!

I have to second Life 2.0's recommendation of Golden Gate Bakery egg tarts. They are definitely among the best I've ever tasted, right up there with Hong Kong and Singapore's old Chinese bakeries (unfortunately I haven't had the pleasure of tasting a KL one yet).


Pepy - very, very sweet! Delicious, but I could only take it maybe once a week or so. And it needs the fresh chili to eat with.

Danny - thanks. Worth a try, definately.

Morgana - Would have liked to have known Yogya in the 70s. It's certainly grown, I'm sure, but still has a fairly sleepy feel to it. Six million people but it sure seems like a village compared to Jakarta. The pace is slow and the people are 'soft' (this is how an Indonesian friend described it).

ES- yes, Java food is sweet but gudeg is the sweetest savory dish I've tried so far.

Life 2.0 - good eye! Yes, you sure won't find duck eggs with sand on them at the grocery store in the US! I have had the tarts, but long, long ago. I'm somewhat partial to Macao-style tarts with the caramelized top .... but that's been long ago too.

Ed - shocking is a good word for it, when you are expecting something overwhelmingly savory. We were already full when we sat down to this gudeg but couldn't resist spooning it up with rice...

Hi Jen - egg tarts often disappoint me by being too sweet. I like a nice eggy egginess before sugary sweet. Not sure I've found one in Malaysia to satisfy...


What a beautiful blog on the humble gudeg. I've not been to Jogja, and only had gudeg in Jakarta/Surabaya eateries like Ny Suharti and MBak Berek, and they were delicious. I can only imagine how fantastic Yu Djum's must have been!


Bu Yu Djum's Gudeg is the best in Yogya :)

I've never gotten a chance to see the kitchen. This so great... I can see it through your blog :)


spicy buffalo skin is called krecek, there also dry version that become snack or rice complement just like kerupuk :)

Try dry krecek and pour it to soto, hmmm


You have to try Gudeg at Sagan Street in Jogja. Its not as sweet as any other gudeg you've tried. It sooooooooo delicious. Our friend from all over the world always rave about it after we took them there. Its worth trying :)

The comments to this entry are closed.

Look Inside and Pre-Order! Also available at Barnes&Noble and Indiebound.