Called warm Jogja, automatic memory we will be focused on a village that lies east of the North Square of the Kraton Yogyakarta. From this village, cuisine-based 'Gori' has become popular until the entire world. No wonder tourists visiting Yogyakarta feels incomplete if it does not eat warm in this place.
Warm stalls that lined the south Plengkung Tarunasura (Plengkung Wijilan) has a long history. Slamet mother was the first to pioneer the warm shop business in 1942. Several years later the shop warm in that area increased two, namely the Public and Public Sari Mix warm Gudeg Djuwariah mother who later became known as Yu Djum Gudeg so well known until now.
The third shop is warm can last up to 40 years. Unfortunately, years 1980'an Mix Sari Shop is closed. The new 13 years later came another warm stall with label Gudeg Mother Lies. And until now, warm stalls lining the streets Wijilan is not less than ten pieces.
Wijilan warm flavor is distinctive, in contrast to the generally warm. Gudegnya dry with a sweet taste. How to cook it any different, young jackfruit (Gori) boiled in the wait about 100 degrees centigrade for 24 hours to evaporate the liquid.
As a complementary side dishes, meat chicken and duck eggs are then boiled dipindang. While the spicy flavor is a blend of vegetables and sambal tempe krecek.
Resistance is indeed suitable warm Wijilan as souvenirs, since it is a warm dry, then it is not perishable and can last up to 3 days. No wonder the warm of Wijilan has been "flying" into berpabagi corners of the country, even the world.
The price is varied, ranging from Rp 20,000, - to Rp 100,000, -, depending on the chosen dish and type of packaging. Some even offer a package saving Rp 5,000, with a side dish of tofu, tempeh, and eggs.
As warm-warm bottled elsewhere, souvenirs of Jogja can be packed with interesting use of 'baskets' (place of woven bamboo) or use the 'kendil' (urn of baked clay). Even more unique, some sellers are warm Wijilan will be happy to show visitors the process of making gudegnya if wanted.
In fact, Yu Djum Gudeg stalls offering warm dry cooking tour packages for those who want to cook for themselves. You will receive direct referrals from Yu Djum. All day long you'll learn to create a warm, from the start chopping 'Gori', seasoning mix, making eggs pindang, to drain the gravy warm over low heat.
Completing Wijilan warm rice dish would be more fitting with the pot of rock sugar drinks.Guaranteed you'll be hooked. (Jo)
source: http://tourism.jogja.com
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