Gudeg, Jogja typical food is one of the typical foods preferred by some people, the taste is distinctive and easy sweet to make people remember this one with food, gudeg is young jackfruit (gori) braised in the oven around 100 degrees Celsius for 24 hours to vaporize the liquid. As a complementary side dish, chicken meat and eggs are then boiled duck dipindang. While the spicy flavor is a blend of vegetables and sambal tempe krecek.

Gori or young jackfruit, is the main raw material gudeg is more commonly known. Because in the past, this material is very easy to obtain in the gardens belonging to the community Jogyakarta Jogya once people know only one kind of warm, wet gudeg ie. Dry Gudeg known afterwards, about 57-something years from today. This is after people from outside Yogyakarta started carrying it as souvenirs. The advantage, gudeg home industry has grown as a traditional food in Jogja.

Many tourists visiting Yogyakarta and taste less complete if gudeg not eat at this place. Not only the taste but also the packaging of warm or souvenirs of Jogja is packed attractive by using the 'baskets' (place of woven bamboo) or use 'kendil' (jars of burnt clay). Completing gudeg rice dish would be more fitting with rock sugar tea. Guaranteed you'll be hooked.

Gudeg stalls that lined the south Plengkung Tarunasura (Plengkung Wijilan) has a long history. Slamet mother was the first person who started the business in 1942 gudeg stall.

A few years later gudeg stalls in the area increased two, namely point gudeg Mix Sari and Mrs. Djuwariah Gudeg point that later became known as Yu Djum Gudeg so famous until now.

Third gudeg shop is able to last up to 40 years. Unfortunately, the year closed Sari Mix 1980'an point. New 13 years later came a further stall the label Gudeg gudeg Mother Lies. And until now, gudeg stalls lining the road Wijilan is no less than ten pieces.

Gudeg Wijilan flavor is distinctive, unlike gudeg in general. Gudegnya dry with a sweet taste. How to cook it any different, young jackfruit (gori) boiled in the area around 100 degrees Celsius for 24 hours to evaporate the liquid.

As a complementary side dish, chicken meat and eggs are then boiled duck dipindang. While the spicy flavor is a blend of vegetables and sambal tempe krecek.

Resilience gudeg Wijilan is suitable as a gift, because it is a dry gudeg, it is not perishable and can last up to 3 days. No wonder the gudeg of Wijilan is already "flying" to berpabagi corners of the country, even the world.

The price also varied, ranging from Rp 20,000, - to Rp 100,000, -, depending on the chosen side dish and packaging types. There are even offering economical package of Rp 5,000, with a side dish of tofu, tempeh, and eggs.

As packaging gudeg-gudeg elsewhere, souvenirs of Jogja can be packed draw by using the 'baskets' (place of woven bamboo) or use 'kendil' (jars of burnt clay). The more unique, some sellers gudeg Wijilan is happy to be showing the manufacturing process gudegnya if visitors want.

In fact, in the stalls Gudeg Yu Djum offer packages of warm dry cooking for those who want to cook yourself. You will receive referrals directly from Yu Djum with typical jogja his accent is thick.

All day long you will learn to create gudeg, from chopping 'gori', seasoning mix, making boiled eggs, until sauce dries gudeg on fire. Completing rice dish would be more fitting gudeg Wijilan tea pot with sugar cubes. Guaranteed you'll be hooked. There is another unique, gudeg "blood" ..

Lha it's gudeg sense of "Java", if you do not like the taste of "Java" the sweet trus how? No need to worry about the boss, because now many gudeg the national taste, bad for those who eat it. It was tasty, although there is still very little sweetness, taste tetep mak nyus for tongues not accustomed sweetness.