Gudeg Jogja - Yogyakarta Jackfruit Stew

Method6 steps · about 5 hr 30 min

1. 1

   Step 1: Prepare spice paste: Grind shallot (50 gram), garlic (4 cloves), candlenuts (8), and coriander in a food processor into a smooth paste.

   Uses 50 gram shallots (Indonesian: bawang merah) · 4 cloves garlic (Indonsian: bawang putih) · 8 candlenuts (Indonesian: kemiri) · 1 teaspoon coriander seeds (Indonesian: biji ketumbar)

2. 2

   Step 2: Put the Indonesian bay leaves (6), lime leaves, bruised galangal (1-inch piece) and lemongrass (2), optional black-tea bag (1), measured palm sugar (75 gram) and salt (1 1/2 teaspoon), prepared spice paste and bite-sized prepared young jackfruit (500 g) in a pot.

   Uses smooth shallot-garlic-candlenut-coriander paste · 6 Indonesian bay leaves (Indonesian: daun salam) · 3 kaffir lime leaves (Indonesian: daun jeruk) · 1-inch piece galangal, bruised · 2 lemongrass stalks, bruised and knotted · 1 black-tea bag (optional) · 75 gram palm sugar (Indonesian: gula Jawa) · 1 1/2 teaspoon salt

3. 3

   Step 3: Pour coconut milk (1 liter) into the pot and mix, making sure that everything is submerged, and bring to a boil.

   Uses prepared jackfruit, paste and whole aromatics · 1 liter coconut milk

4. 4

   Step 4: Reduce to a gentle simmer and cook for about 3–4 hours until the liquid reduces by about half. Stir about every 30 minutes, and more often as the sauce thickens to prevent sticking.

   First jackfruit reduction: check half-volume endpoint · 210 minUses jackfruit and aromatics submerged in coconut milk

5. 5

   Step 5: If using eggs, stir in the four ready peeled hard-boiled eggs. Continue gently simmering for another 1–2 hours, stirring as needed, until the jackfruit and any eggs absorb the sauce. Continue this final reduction even if omitting the eggs.

   Final jackfruit absorption, with optional eggs · 90 minUses jackfruit stew with sauce reduced by half · 4 hard-boiled eggs (optional)

6. 6

   Step 6: Turn off the heat and taste. Adjust with optional extra salt or palm sugar as needed. Remove the whole leaves, lemongrass, galangal and any tea bag. Transfer to a serving plate and serve warm, with optional ready steamed rice.

   Uses fully reduced tender gudeg with optional cooked eggs · Extra salt to adjust cooked stew (optional, quantity unspecified) · Extra palm sugar to adjust cooked stew (optional, quantity unspecified) · Ready steamed white rice to serve (optional, quantity unspecified)