Gudeg is Yogyakarta (Jogja)'s iconic dish. It is as old as the city itself and has been served since, on its inhabitants' dinner tables -- from the Sultan's to the common people's.

The young jackfruit is traditionally slow cooked in a clay pot using a wood stove for 2 to 3 days. Covered by teak leaves, the young jackfruit receives brown-red colour and soft texture. It is enjoyed with other side dishes such as tofu, tempe, eggs, chicken, or all of them. The side dishes are also cooked in the same way, with shorter time. Of course, it is served with a plate of rice. Often, thick coconut cream is spread on the plate to enrich its taste.

Compared to the traditionally made gudeg, the one that I made required less effort. I cooked for about 3 hours given that the young jackfruit was already half cooked. Because I could not find teak leaves, I used saffron to produce the same colour.

I must say that I could taste Jogja and the great memory of the city through the dish.