Gudeg Jogja – Yogyakarta Jackfruit Stew
There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia. Gudeg is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender and melt in your mouth. As much as I would love to own a traditional Javanese claypot (they are a beauty to behold), I don’t, so I use regular soup pot for this. They still turn out to be extremely delicious, just not as pretty, since I would so love to serve my gudeg from said traditional claypot. ♥
- 6 bay leaves (Indonesian: daun salam)
- 3 kaffir lime leaves (Indonesian: daun jeruk)
- 1 inch galangal (Indonesian: lengkuas), bruised
- 2 lemongrass (Indonesian: sereh), bruised and knotted
- 1 tea bag of black tea (optional)
- 75 gram palm sugar (Indonesian: gula Jawa)
- 1½ teaspoon salt
- 500 gram young jackfruit (Indonesian: nangka muda), cut into bite size pieces
- 1 liter coconut milk
- 4 hard boiled eggs (optional)
- 50 gram shallots (Indonesian: bawang merah)
- 4 cloves garlic (Indonsian: bawang putih)
- 8 candlenuts (Indonesian: kemiri)
- 1 teaspoon coriander seeds (Indonesian: biji ketumbar)
- 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.