Gudeg Pawon Yogyakarta Reviews
Eating Local Delicacies Right in the Kitchen Aug 06, 2011
To those of you planning to go to Yogyakarta, gudeg is a mandatory food to try. A signature local dish, made from young Nangka (jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a brown color to the dish. Gudeg is served with white rice, chicken opor, hard-boiled egg, tofu and/or tempeh, and sambal goreng krecek, a stew made of crisp beef skins .
Yogyakarta itself are filled with restaurant claiming their gudeg is the best one by stating recipes handed down from family. As an omnivorous myself, I can't pick which one is the best. But Gudeg Pawon is one of the top list.
Pawon literally means kitchen. Which is exactly where you are going to be when you queue to order the food. Established since 1958, the place are runs by Mbah Prapto Widarso (72) and his family. On the left we can see wood-fired stoves are still used for cooking gudeg. The first stove for cooking rice, the other to heat the eggs are cooked with coconut milk.
Large-sized pots and pans in the sink is placed not far from the stove. Chicken opor have been heated on the other side with kerosene stoves. Once ordered, one of the members of the family will soon take a plate, put a medium serving of rice, then put the gudeg.
At the request of consumers, other side dishes like sambal goreng or cowhide krecek, chicken opor, tofu, tempeh or eggs were affixed. Price are payed depending on how much extra dishes you order, but as much as I eat, I never made any damage more than IDR 20.000, including drinks! For those who like spicy, a bite of fresh cayenne pepper will compliments the culinary trip.
*pictures are courtesy of http://picasaweb.google.com/sonacermakova/GudegPawon
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