Gudeg, The History of Yogyakarta’s Traditional Food


Yogyakarta’s traditional cuisine is called gudeg. The primary component of Gudeg is young, unripe jackfruit, sometimes referred to as gori by the locals. Over low heat, the cooking procedure takes several hours.

Gudeg is frequently served with a variety of side dishes, including krecek (traditionally spicy bull skin from Java), eggs, and spiced braised chicken.

Precision is required in the preparation of this traditional dish. Because of this, making a perfect gudeg can take all day. This reflects the calm, perseverance, and precise nature of Javanese philosophy.

According to Indonesian Travel, Gudeg is typically served with rice, just like the majority of Indonesian dishes. Sambel Goreng Krecek (crisp beef skins fried with peanuts and chile), Opor Ayam (chicken curry served with coconut milk), Telur Pindang (seasoned boiled egg), tahu, or tempe bacem are some examples of obligatory side dishes served with Gudeg (sweet braised, steamed tofu or tempe)

Do you, however, know Gudeg’s past? There are numerous variations of Yogyakarta’s traditional food, according to various sources.

Gudeg was developed by Sultan Agung of Mataram prior to the preparation for the siege, claims

In the Siege of Batavia, Mataram had plans to assault Batavia at the moment. They had to go a long way to get there. They must thus prepare themselves some food that will endure for several hours. Since that gudeg is cooked slowly and properly, it can last for several days.

Gudeg was allegedly founded in the 15th century, during the rule of the Islamic Mataram Kingdom at Mentaok, Kotagede in Yogyakarta, according to National Geographic.

According to Professor Murdijati Gardjito of the Center for Traditional Food Studies (PKMT) at UGM, a soldier who discovered an abundance of young, unripe jackfruit, coconuts, and melinjo nuts established Gudeg.

“Many trees were felled when the Mataram Kingdom was established in Mentaok. The majority of them are melinjo trees, coconut trees, and jackfruit trees. The soldiers gathered them and prepared them, resulting in the cuisine known as Gudeg, according to Murdijati, who is also the author of the book Gudeg Yogyakarta.

Murdijati also provided a history of the name “Gudeg” in her book. The way the ingredients are mixed gave rise to the term “Gudeg.”


The Javanese word for stirring is hangudeg. Then, people typically refer to it as “gudeg,” he said.

Serat Centhini had also made mention of Gudeg. According to legend, in the sixteenth century, the Mataram Kingdom frequently gave this dish to its visitors.

Serat Centhini was composed between 1814 and 1823 at the direction of Adipati Anom Amangkunegara III, who afterwards assumed the throne of Keraton Kasunanan Surakarta under the name Sunan Pakubuwono V.

The components of Gudeg are described in detail in this book. Young, unripe jackfruit, lime leaves, galangal, coconut milk, candleberries, coriander, cumin, salt, and shrimp paste are among the components.

Up until now, Gudeg has received a variety of services. Gudeg is typically served in a “kendil” (a pot-like container made from clay). Also offered in “besek” by some (a bucket made of bamboo). Gudeg was still offered in a tin packing in current times.

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