Gudeg
Young jackfruit slow-simmered for hours in coconut milk and palm sugar with teak leaves, which react with the jackfruit to give real Yogyakarta gudeg its deep reddish-brown color — a 15th-century Mataram-era dish.
Meat
⚠ Contains: Egg, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 lbs young unripe jackfruit, cut into chunks
- 4 cups coconut milk
- 1/4 cup palm sugar, grated
- 4 shallots
- 4 cloves garlic
- 4 candlenuts
- 1 tbsp coriander seeds
- 1-inch piece galangal
- 3 bay leaves
- A few teak leaves, if available (for color)
- Chicken pieces, hard-boiled eggs, and tofu, to serve
- Krecek (spicy beef skin sambal), to serve
Steps
- Blend the shallots, garlic, candlenuts, coriander seeds, and galangal into a smooth paste.
- Line the bottom of a large pot with teak leaves if using, then add the jackfruit chunks.
- Pour in the coconut milk, spice paste, palm sugar, and bay leaves.
- Bring to a simmer, then reduce heat and cook very slowly, stirring occasionally, for 3 to 4 hours, until the jackfruit is deeply tender and the color has darkened.
- Add the chicken pieces, hard-boiled eggs, and tofu partway through to cook in the same pot.
- Serve with rice and krecek on the side.