Learn how to cook authentic gudeg Jogja (Indonesian jackfruit stew) at home with this simple recipe, with tips and pointers to prepare fresh jackfruit.
The top two young jackfruit dishes in Indonesia are Padang jackfruit curry and Yogyakarta jackfruit stew (gudeg Jogja).
Traditionally, we cook gudeg by simmering young jackfruits for long hours in a Javanese clay pot. The dish is done when the jackfruit has absorbed all the spices and liquid, resulting in super flavorful and melt-in-your-mouth jackfruit meat. ♥
Ingredients for gudeg Jogja
We will need young jackfruit, coconut milk, coconut palm sugar, hard-boiled eggs, salt, coriander, black tea, garlic, shallot, galangal, lemongrass, candlenuts, kaffir lime leaves, and daun salam (Indonesian bay leaves).
Where to buy young jackfruit for making gudeg Jogja
You can use either canned young jackfruit, or you can buy a fresh one from your nearest Asian market.
My local Asian market only occasionally stocks fresh young jackfruit, so I use the canned version most of the time whenever I prepare gudeg.
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 from sticking to your knife.
- Be sure to use only 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 a freezer-safe ziplock.
For beginners, I highly suggest using canned young jackfruit. Not only is this option so much easier, but it also means you can prepare gudeg any time you crave this dish. :D
How to cook gudeg Jogja
1. Prepare spice paste
Grind shallot, garlic, candlenuts, and coriander in a food processor into a smooth paste.
2. 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, making sure that everything is submerged, and bring to a boil.
Reduce the heat to a simmer, and cook until the sauce is reduced by about half, stirring every 30 minutes or so. This can take anywhere from 3 to 4 hours.
3. Add hard-boiled eggs
Add hard-boiled eggs and stir. Continue simmering for another 1 to 2 hours, or until the sauce is fully absorbed by the jackfruit and eggs.
What to serve with gudeg
At the minimum, you can serve gudeg Jogja with steamed white rice. For a better experience, you may also want to make some of the following dishes:
- sambal krecek dan tahu (beef skin and tofu in chili sauce)
- tahu tempeh bacem
- telur pindang
- sambal terasi or sambal bajak
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.