Gudeg is a traditional Javanese cuisine from Yogyakarta and
Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese:
gori, Indonesian: nangka muda) boiled for several hours with palm sugar, and
coconut milk. Additional spices include garlic, shallot, candlenut, coriander
seed, galangal, bay leaves, and teak leaves, the latter giving a reddish-brown
color to the dish. It is often described as "green jack fruit sweet
stew".
Ingredients to make Gudeg
- 6 bay leaves
- 3 kaffir lime leaves
- 1 inch galangal , bruised
- 2 lemongrass, bruised and knotted
- 1 tea bag of black tea (optional)
- 75 gram palm sugar
- 1½ teaspoon salt
- 500 gram young jackfruit (Indonesian: nangka muda), cut into bite size pieces
- 1 liter coconut milk
- 4 hard boiled eggs (optional)
Grind the following into spice paste
- 50 gram shallots
- 4 cloves garlic
- 8 candlenuts
- 1 teaspoon coriander seeds
How to make Gudeg
- Place bay leaves, lime leaves, galangal, lemongrass, tea bag, salt, palm sugar, and spice paste into a soup pot. If you have a claypot big enough to cook this, it will be even better.
- Add jackfruit into the pot. Pour coconut milk into the pot, making sure that everything is submerged, bring to a boil.
- Reduce heat, add hard boiled eggs (if using), and simmer on the lowest heat setting possible until all liquid is fully absorbed by the jackfruit and eggs. Stir every 30 minutes or so. This process should take about 4 to 5 hours.
- Turn off heat, adjust seasoning as needed, some people really like their gudeg to be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve warm or at room temperature.
Gudeg is ready to serve now!
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