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Gudeg Jogja - Yogyakarta Jackfruit Stew

Learn how to cook authentic gudeg Jogja (Indonesian jackfruit stew) at home with this simple recipe, with tips and pointers to prepare fresh jackfruit.

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. ♥

Gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

Gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

Where to buy young jackfruit for making gudeg Jogja

The main ingredients to prepare gudeg Jojga is young jackfruit. You can use either canned young jackfruit, or you can buy fresh one from your nearest Asian market, though the later can be much harder since even the more popular Asian markets in the States don’t regularly stock them. If you happen to live in Indonesia, your neighborhood wet market probably stocks them regularly. And be sure to get the seller to cut them for you if you don’t want to deal with the sticky mess.

Ingredients to Prepare gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

Ingredients to Prepare Gudeg Jogja - Indonesian Yogyakarta Jackfruit Stew.

How to prepare fresh young jackfruit

If you spot young jackfruit in the market and decide to prepare your own, here are what you need to do:

  1. Be sure to oil your knife with each cut to prevent the sticky sap sticking to your knife.
  2. Be sure to only use the fleshy part, the green part from the rind should not be used at all.
  3. Discard the tough center core (similar to how we discard pineapple core).
  4. Cut into bite size pieces.
  5. Boil in a pot of water until tender before using.
  6. Once boiled and if you don’t plan to use the jackfruit right away, you can let cool and freeze in freezer safe ziplock.

For beginners, I highly suggest simply using canned young jackfruit. Not only this option is so much easier, but it also means you can prepare gudeg any time you crave for this dish. :D

Gudeg Jogja - Yogyakarta Jackfruit Stew


5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 5 hours

Total Time: 5 hours 30 mins

Serves: 8

Ingredients

  • 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)

Instructions

  1. 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.
  2. Add jackfruit into the pot. Pour coconut milk into the pot, making sure that everything is submerged, bring to a boil.
  3. 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.
  4. 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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • rara kitchen rara kitchen says:

    thank you so much very recommended site

  • Dinni Wae Dinni Wae says:

    Hi! Your recipe seems very easy to follow. I have been craving a bowl of gudeg jogja for a very long time. My question is, can I use a slow cooker to cook it with? Kindly let me know. Thanks! Dini

    • Anita Anita says:

      Hi Dinni, yes, add everything except eggs in a slow cooker pot and cook on low heat setting for 8 hours. After 8 hours, discard the tea bags, then stir a bit and add the eggs. Then cook on high setting for 2 hours. I hope this helps.

  • Tara Tara says:

    Such a delicious, comforting stew! I love your tips on how to prepare fresh jackfruit. So far I have only worked with the canned fruit, but hopefully I can try with fresh jackfruit someday.

    • Anita Anita says:

      As much as I would love to always use the fresh fruit, it is so rare to see them in my local Asian market. And on the rare chance that I actually spot them, most of the time they are not fresh. But on that rare day when the stars are aligned, getting my hands on a fresh looking jackfruit makes me feel so happy. :)

  • Adrianne Jamieson Adrianne Jamieson says:

    This is such a great, different recipe, quite original. I haven't heard of jackfruit too much or seen it in cooking, so it was great to read this to get an idea about how to use it. Thanks for sharing!!

    • Anita Anita says:

      Jackfruit is still so underrated in the US, but I have been spotting pretty creative ways to use young jackfruit in cooking too, like pulled jackfruit instead of pulled pork, or jackfruit rendang instead of beef rendang. So there is hope that jackfruit can go mainstream. :)

  • Whitney Whitney says:

    I've never heard of gudeg Jogja but I do love learning about new foods to try! Thanks for sharing!

  • kim kim says:

    What a great recipe! This sounds absolutely scrumptious!

  • Sonia Sonia says:

    This looks and sounds so delicious! I love cooking with jackfruit and will definitely try this. Yum

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