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FOOD LOCAL 3

Nasi Uduk
                      Nasi uduk is an Indonesian Betawi style steamed rice cooked in coconut milk dish originally from Jakarta, which can be widely found across the country.

Preparation
                      Nasi uduk is made by cooking rice soaked in coconut milk instead of water, along with clove, cassia bark, and lemongrass to add aroma. Sometimes knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. The coconut milk and spices imparts an oily, rich taste to the cooked rice. Bawang goreng (fried shallots) is sprinkled on top of the rice prior to serving. Various other dishes are usually served as side dishes. Pre-packed nasi uduk are commonly wrapped in a cone-shaped banana leaf.

Popularity and Variant
                       Nasi uduk is a popular dish for the busy commuters in Jakarta, mainly because it is affordable (one serving costs on average Rp10000,- or about US$ 0.77). It can be found throughout the day, some roadside stalls open exclusively in the morning, noon, or night, depending on the demographics of the surrounding areas. Stalls located near residential area, marketplaces, train stations and schools usually open at morning to the noon, while the ones near offices and street-side usually opens at afternoon to midnight.
                       Each neighbourhood in Jakarta has its own variant of the dish, the most notable being Nasi uduk Slipi from West Jakarta. While Kebon Kacang area near Tanah Abang in Central Jakarta is also renowned for its nasi uduk.
                       The dish is known as berkat (literally: "blessing") in Suriname. There are similar dishes in Riau and Riau islands (Sumatera), Malaysia, Brunei, Singapore and Southern Thailand called nasi lemak. Another slightly different dish is nasi ulam.


Source : https://en.wikipedia.org/wiki/Nasi_uduk
https://en.wikipedia.org/wiki/Talk%3ANasi_uduk
https://www.google.co.id/search?q=nasi+uduk+wikipedia&safe=active&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj669f16-zXAhXCNJQKHRElB-0Q_AUICigB#imgrc=NtOi6YJq5yfwdM:


Gudeg
                      Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) stewed 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 reddish-brown color to the dish. It is often described as "green jack fruit sweet stew".

Variations
                      There are several types of gudeg; dry, wet, Yogyakarta style, Solo style and East Javanese style. Dry gudeg has only a bit of coconut milk and thus has little sauce. Wet gudeg includes more coconut milk. The most common gudeg comes from Yogyakarta, and is usually sweeter, drier and reddish in color because of the addition of teak leaves as coloring agent. Solo gudeg from the city of Surakarta is more watery and soupy, with lots of coconut milk, and is whitish in color because teak leaves are generally not added. Yogyakarta's gudeg is usually called "red gudeg", while Solo's gudeg is also called "white gudeg". The East-Javanese style of gudeg has a spicier and hotter taste compared to the Yogyakarta style gudeg, which is sweeter.
                      Gudeg is traditionally associated with Yogyakarta, and Yogyakarta is sometimes nicknamed "Kota Gudeg" (city of gudeg). The center of Yogyakarta gudeg restaurants is in the Wijilan area to the east side of the Yogyakarta Kraton (Sultan's palace). Gudeg can be packed into a besek (box made from bamboo),  kendil (clay jar), or can.
                      Today, warung and restaurants serving gudeg can be found throughout Indonesian cities, such as Greater Jakarta. It is a popular dish in Javanese restaurants, and can be found in neighboring countries, such as Singapore.

Serving 
                       Served solely, gudeg can be considered as a vegetarian food, since it only consists of unripe jackfruit and coconut milk. However, gudeg is commonly served with egg or chicken. Gudeg is served with white steamed rice, chicken either as opor ayam (chicken in coconut milk) or ayam goreng (fried chicken), telur pindang, opor telur or just plain hard-boiled egg, tofu and/or tempeh, and sambel goreng krechek a stew made of crisp beef skins.


Source : https://en.wikipedia.org/wiki/Talk%3AGudeg
https://en.wikipedia.org/wiki/Gudeg
https://www.google.co.id/search?q=gudeg+wikipedia&safe=active&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjbqPXz7ezXAhXGi5QKHXeCA3IQ_AUICigB#imgrc=bg_OysUfbFwIhM:

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