Unless you're Indonesian or married to one, it's probably safe to assume you've never heard of gudeg, a dish of young jackfruit braised in coconut milk, palm sugar and spices until it turns soft and ruddy. In OC, where Indonesian food is too often mistaken for Malaysian or Singaporean, gudeg sightings are as rare as the Indonesian restaurants that serve it. Unlike rendang and satay, gudeg hasn't yet been adopted by the Malays or the Thais. It's still uniquely Javanese, hailing from Yogyakarta, a city forever linked to the dish as New England... More >>>