Calls gudeg frankly, our minds will be automatically given to a village that is located on the east plaza of North Palace in Yogyakarta. From this village, a typical cuisine based 'gori' is to become popular across the world. No wonder tourists who visit Yogyakarta taste less complete if gudeg not partake in this place.
Gudeg stalls that line the south Plengkung Tarunasura (Plengkung Wijilan) has a long history. Slamet mother is the first to pioneer the business stalls gudeg in 1942. Several years later gudeg stalls in the two regions is increased, namely, the Bulletin gudeg interventions and Sari Bulletin Gudeg Mother Djuwariah then known as Yu Gudeg Djum so popular until now.
Third stalls gudeg can survive up to 40 years. Unfortunately, years 1980'an Bulletin Toss Sari close. Just 13 years later emerged, one with the label stalls gudeg Gudeg Mother Lies. And until now, gudeg stalls that lined the road Wijilan is not less than ten units.
Gudeg Wijilan to taste typical, with different gudeg in general.
Gudeg it dry with a sweet taste. How to cook them any different, fruit young jackfruit (gori) boiled over in the waiting around 100 degrees centigrade for 24 hours to vaporize its sauce.
As a complementary side dish, chicken meat and eggs village dipindang a duck and then boiled. While the taste is a spicy mix tempe, vegetables and sambal krecek.
Resilience gudeg Wijilan this match as a by-by, because it is a gudeg dry, it is not easily spoiled and can survive up to 3 days. I wonder if gudeg from Wijilan is "flying" to berpabagi corners of the country, even the world.
The price also varied, ranging from Rp 20,000, - up to Rp 100,000, -, depending on which side dish selected and the type of packaging. Even that offer cost-efficient package Rp 5,000, with a side dish know, tempe, and eggs.
Such as packaging gudeg-gudeg in other places, by special Yogyakarta this can be packed with interesting use 'besek plaits' (from bamboo) or use' Kendil '(clay jar from the burned). What is more unique, some vendors gudeg Wijilan this will be happy to show the process of gudeg if visitors want.
In fact, in the stalls Gudeg Yu Djum offers package tours for cooking dry gudeg you want to cook your own. You will get directions directly from Djum Yu. Full day you will learn to create gudeg, cut off from the start 'gori', arrange the ingredients, make egg pindang, until the sauce gudeg drain on the fire.
Complementary gudeg Wijilan rice dish will be more fitting with the beverage Poci sugar stones. Guaranteed you will be addicted.
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