NUSADAILY-YOGYAKARTA – Warm food has existed since the era of the Mataram Kingdom. In a book called Gudeg, Sejarah dan Riwayatnya by Prof. Murdijati Gardjito, a researcher at the Center for Traditional Food Studies (PMKT), the Center for Food and Nutrition Studies at Gadjah Mada University (UGM), said that gudeg had existed since the beginning of Yogyakarta was built. Around the 16th century.
In the book, Murdijati tells us that the soldiers of the Kingdom of Mataram dismantled the wilderness to build civilization. It is estimated that it is now in the area of Kotagede.
In the forest, there are many jackfruit and coconut trees. The soldiers then tried to cook jackfruit and coconut milk.
One process of cooking warm is called hangudek or stirring. From the hangudek, special Yogyakarta food is created, which is then called gudeg. Starting from the accidental discovery of the Mataram soldiers, Gudeg is now known to the wider community.
In the journal Gudeg in the Yogyakarta Community Perspective by Rizkie Nurindiani, several facts about gudeg are stated.
First, the fact that gudeg is known as a special food from Yogyakarta. Although typical, gudeg is not consumed as daily food (used as staple food) which can then reflect the eating habits of the people of Yogyakarta.
Second,gudeg as one type of food, by the people of Yogyakarta is divided again into various variants. The difference in the gudeg variant is due to the different cooking methods and recipes, the color appearance, and also the texture of the gudeg itself.
That creates people’s taste for gudeg not always the same. This shows that there is not one of the most original gudeg standard.
Third, in daily life, gudeg becomes flexible in terms of time. That is, there is no special time to consume gudeg. Whenever people can eat gudeg.
Fourth, as a special food, gudeg familiarity is passed down in families in Yogyakarta by consuming it often, although it cannot yet be said to be routine.
Many people in Yogyakarta themselves are not interested in learning it. For various reasons. Such a complicated way of cooking and many people are selling.
People who want to learn to cook gudeg can only learn it through existing recipes, or directly to the gudeg seller. Until now, there has never been a formal cooking learning place that contains gudeg in the curriculum.
Fifth, from its function, Gudeg has four main uses for the people of Yogyakarta in their daily lives. Namely as comfort food, klangenan, treats, entertainment, and daily side dishes.
In addition, in the city of Yogyakarta by the community, gudeg is considered as one of the identities of the city of Yogyakarta. (processed from kumparan/mel/yos)