Gudeg From Scratch in a Bantul Kitchen

Young jackfruit, teak leaves and six hours on a wood fire. Ibu Tatik's kitchen starts the night before, and so do you.

Gudeg is Yogyakarta's slow dish: young jackfruit simmered with palm sugar and teak leaf until it turns deep brown. You prepare the jackfruit, build the wood fire, learn the krecek and areh that go alongside, and eat it the local way — sweet, with egg and sambal, on a banana leaf.

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Your host

Meet Ibu Tatik

Batik tulis maker and cook, Bantul · Giriloyo, Bantul, Yogyakarta

Ibu Tatik has drawn with a canting for thirty-one years and teaches on cloth she keeps for beginners, not on a pattern she is selling. Her kitchen runs on the same clock: gudeg starts the night before.

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