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Gudeg is native food from Yogyakarta Indonesia. The food made from young jack fruit, steamed cooking and mix with coconut milk in serving. The coconut milk is liquid taken from extract coconut and Kluwak as flavor. Generally, the pot cooking is made of metal or clay. In this case can say that Gudeg is hard-boiled on clay pot get a different style, additional cooked and characteristic with nice smell aroma.
Every Gudeg cookers have their secret recipes are passed down from generation to generation. Yogyakarta has some popular Gudeng restaurant or stall and one of them is Kampung Wijilan, where the foods have been created on ancient approach by fuel and clay pots. Tasty Gudeg food caused it served with hot rice, vegetable, chicken, egg, and Krecek. Krecek food is made from cow skin and cooked season mixture with coconut milk and leguminous plant bean. Tempe or soya bean is the native food made of fermentation of leguminous plant bean.
You can realize Gudeg early within the morning at 05.00 am - 08.00 pm, being a favorite breakfast menu. Generally, Gudeg merchant conjointly open at 08.00 pm up to 04.00 am and that will be early breakfast if get there. Costumes are not served by luxury place atmosphere as eating in the stall house, simply sit at the pedestrian or little chairs in front of the food. Throughout eat Gudeg food, that will be able to sit around with the vendor or everybody come back there. Some sellers have been merchandising Gudeg from 10 years ago. Take coupon chat with the vendor and will find superb stories behind of Gudeg cuisine.