Gudeg Jogja - Yogyakarta Jackfruit Stew
- 6 Indonesian 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)
- 1 1/2 teaspoon salt
- 500 gram young jackfruit (Indonesian: nangka muda), cut into bite size pieces (use 2 cans if you use canned version)
- 1 liter coconut milk
- 4 hard-boiled eggs (optional)
- Grind the following into spice paste
- 50 gram shallots (Indonesian: bawang merah)
- 4 cloves garlic (Indonsian: bawang putih)
- 8 candlenuts (Indonesian: kemiri)
- 1 teaspoon coriander seeds (Indonesian: biji ketumbar)
- Prepare spice paste: Grind shallot, garlic, candlenuts, and coriander in a food processor into a smooth paste.
- Boil jackfruit: Place daun salam (Indonesian bay leaves), kaffir lime leaves, galangal, lemongrass, tea bag, salt, palm sugar, spice paste, and young jackfruit into a pot.
- Pour coconut milk into the pot and mix, making sure that everything is submerged, and bring to a boil.
- Reduce the heat to a simmer. Cook until the sauce is reduced by about half, stirring every 30 minutes or so. About 3 to 4 hours.
- Add hard-boiled eggs: Add hard-boiled eggs and stir to mix. Continue simmering for another 1 to 2 hours, or until the sauce is fully absorbed by the jackfruit and eggs.
- Serve: Turn off heat, adjust seasoning as needed as some people prefer their gudeg to be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve warm or at room temperature.
Another great recipe by https://dailycookingquest.com.