Calling gudeg Jogja, our memory will be automatically settled on a village that lies east of the North Square of Sultan Yogyakarta. From this village, cuisine-based 'category' has become popular until around the world. No wonder tourists visiting Yogyakarta feels incomplete if it did not eat gudeg in this place.
Gudeg stalls that lined the south Plengkung Tarunasura (Plengkung Wijilan) has a long history. Slamet's mother was the first to pioneer the business gudeg shop in 1942. A few years later gudeg shop in the area increased two, namely Public gudeg Sari and Public Mix Mother Gudeg Djuwariah which became known as Yu Gudeg Djum so well known until now.
All three shops are able to survive gudeg up to 40 years. Unfortunately, in Sari Mix Public 1980'an closed. Only 13 years later came another shop with a label Gudeg gudeg Mother Lies. And until now, gudeg stalls lining the streets of this Wijilan no less than ten pieces.
Gudeg Wijilan flavor is distinctive, different from the gudeg in general. Gudegnya dry with a sweet taste. How to cook it any differently, young jackfruit fruit (category) boiled over wait for about 100 degrees Celsius for 24 hours to evaporate the liquid.
As a complementary side dishes, chicken meat and duck eggs are then boiled dipindang. While taste is a blend of spicy vegetables and sambal tempe krecek.
This Wijilan gudeg resilience 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 this Wijilan already "flying" to berpabagi corners of the country, even the world.
The price is also varied, ranging from Rp 20,000, - to Rp 100,000, -, depending on the selected side and type of packaging. Some even offer economical package USD 5000, with side dishes of tofu, tempeh, and eggs.
As packaging gudeg-gudeg elsewhere, by-the typical Jogja can be packaged interesting using 'besek' (place of woven bamboo) or use 'kendil' (urn of baked clay). Even more unique, some of this Wijilan gudeg seller will be happy to show the process of making gudegnya if visitors want.
In fact, on stall Gudeg Yu Djum offers tour packages for cooked dried gudeg who want to cook your own. You will receive direct referrals from Djum Yu. All day you will learn to make gudeg, from start chopping 'category', seasoning mix, making eggs Pindang, until the gravy dries gudeg on the fire.
Completing gudeg rice dish will be more appropriate Wijilan drink the pot with a sugar cube. Guaranteed you'll be hooked.
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