Gudeg (green jackfruit stew) is a very sweet dish made of young jackfruit, cooked with palm sugar and seasoning until it turns dark brown and cannot be distinguished from cassava leaves, which are boiled together with it, and from the red beans, which are optional ingredients.
Gudeg is usually served with rice, coconut milk soup (areh), tofu, country chicken egg, and traditional krecek sambal goreng (another traditional Jogjanese food).
- 5 shallots
- 10 candlenuts
- 10 garlic cloves
- 4 Indian bay leaves / salam
- ½ lb. (250 g) jackfruit
- 2½ tsp. (12 g) coriander seeds
- 1¼ tsp. (6 g) cumin
- ¼ cup (62 ml) coconut sugar
- 2 cup (500 ml) coconut milk
- 2 tsp. (30 g) tamarind
- 2 lb. (1 kg) chicken (cut into small pieces with bone)
- 5 cups (1.25 l) water
- 2 inches bruised galanga
- Cut jackfruit into one-inch-thick pieces and wash.
- Boil until tender.
- Grind shallots, candle nuts, sauté paste, salam leaves, and galanga until fragrant, then add chicken pieces.
- Stir-fry until chicken changes color.
- Pour 4 cups of water and coconut sugar onto chicken and bring to a boil.
- Add jackfruit and simmer until chicken and vegetables are tender.
- Add coconut milk 5 minutes before it's done; bring back to a boil.
- Serve hot with rice.
This dish is sweet and usually served with shrimp crackers.
For more ingredients and preparation instructions about traditional Indonesian food, you can follow links below: