Gudeg

🧂 Ingredients

• 1 kg Young green jackfruit
• 1 L Coconut milk(preferably from fresh coconuts for best flavor)
• 200 g Palm sugar (gula jawa)
• 5 large leaves Teak leaves (daun jati)(fresh or dried, washed thoroughly. These are crucial for the characteristic deep brown color. If unavailable, use a small amount of dark soy sauce or molasses for color, but the flavor will differ.)
• 500 g Chicken
• 10 medium Shallots
• 6 cloves Garlic cloves
• 2 cm piece Galangal
• 2 stalks Lemongrass
• 3 leaves Bay leaves
• to taste Salt
• as needed Water

👨‍🍳 Instructions

1. 1

   Prepare the jackfruit: If using fresh young jackfruit, peel off the tough outer skin, remove the core, and cut the flesh into roughly 1-inch pieces. If using canned young jackfruit, drain, rinse thoroughly, and cut into similar sized pieces. Boil the jackfruit pieces in water for about 1 hour, or until tender but not mushy. Drain and set aside. This step helps to tenderize the jackfruit and remove any bitterness.

   ⏱️ 1 hour 15 minutes (including boiling)
2. 2

   Prepare the aromatics: In a large, heavy-bottomed pot or Dutch oven, combine the sliced shallots, minced garlic, bruised galangal, bruised lemongrass, and bay leaves. Add the washed teak leaves. Sauté briefly over medium heat until fragrant, about 2-3 minutes. Be careful not to burn the garlic.

   ⏱️ 5 minutes
3. 3

   Combine ingredients: Add the boiled jackfruit pieces to the pot. Pour in the coconut milk and add the shaved palm sugar. Stir well to combine everything. The liquid should almost cover the jackfruit. If not, add a little water.

   ⏱️ 5 minutes
4. 4

   Simmer and braise: Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer very slowly. Stir occasionally to prevent sticking and ensure even cooking. The goal is for the liquid to gradually reduce and thicken, and for the jackfruit to absorb the flavors and turn a deep, rich brown color. This process will take approximately 5-6 hours.

   ⏱️ 5-6 hours
5. 5

   Adjust seasoning and finish: Once the gudeg has reached the desired dark brown color and has a thick, syrupy consistency, taste and adjust seasoning with salt if needed. The sweetness from the palm sugar should be balanced by the savory notes. Remove and discard the teak leaves, lemongrass, and galangal pieces before serving.

   ⏱️ 10 minutes
6. 6

   Serve: Gudeg is traditionally served warm with steamed rice. It is often accompanied by shredded chicken (ayam suwir), hard-boiled eggs (telur pindang), and 'krecek' (a spicy stew made from beef skin crackers). A side of sambal (chili paste) is also common.

💡 Pro Tips

• ✓The long, slow cooking process is essential for developing the deep flavor and rich color of Gudeg. Do not rush this step.
• ✓Teak leaves are traditional for coloring. If you cannot find them, a small amount of dark soy sauce or molasses can be used as a substitute, but be mindful of the flavor impact.
• ✓Gudeg can be made ahead of time, as the flavors often meld and improve overnight. Reheat gently before serving.
• ✓The consistency of the sauce is key. It should be thick and syrupy, not watery.

🔄 Variations

• Gudeg Tahu: Add fried tofu cubes during the last hour of cooking.
• Gudeg Tempe: Add tempeh pieces for a vegetarian option.
• Gudeg Jogja Kering: A drier version with less sauce.
• Gudeg Basah: A wetter version with more sauce.

🥗 Nutrition

Per serving