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. ♥
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.
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:
- Be sure to oil your knife with each cut to prevent the sticky sap sticking to your knife.
- Be sure to only use the fleshy part, the green part from the rind should not be used at all.
- Discard the tough center core (similar to how we discard pineapple core).
- Cut into bite size pieces.
- Boil in a pot of water until tender before using.
- 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
- 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)
- 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.