Buy Young Jack Fruit
On the can young or green Jackfruit must stand in water or salt brine. Mature Jackfruit in syrup is sweet and unsuitable for gudeg.
Indonesian Recipe
Gudeg with young Jackfruit
Unripe jackfruit takes on the sweet-spicy coconut sauce during long, quiet cooking. Boiled eggs rest in the same pot and become aromatic brown.
Total time
3 hr 25 min
Calories
470 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Sweet-spicy jackfruit stew from Yogyakarta
Gudeg is one of the most famous dishes of Yogyakarta. The Jackfruit used is young, immature and unsweetened; ripe dessert fruit is not suitable. Traditionally teak leaves dye the dish reddish brown. Even without this hard-to-available ingredient, palm sugar and long reduction create an authentic sweet-spicy stew, just a little lighter.
Vegetarian Dinners
Lunch
One-Pot Recipes
Dinner
Recipe
Gudeg with young Jackfruit
Gudeg from Yogyakarta stews young jackfruit slowly with coconut milk, palm sugar, kemirine nuts, galangal and Indonesian bay leaf leaves.
Ingredients
6 servings
Method
-
1
Prepare Jack Fruit
Rinse jackfruit thoroughly, cut hard core pieces smaller if necessary and pull the pieces roughly apart with your hands. Drain well.
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2
Manufacture spice paste
Purify shallots, garlic, kemirin nuts, coriander and salt with 80 ml coconut milk to a smooth paste as possible.
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3
Coating the pot
Add a heavy pot of thin oil. Add Jackfruit, Spice Paste, galangal and Salam Leaves. Pour coconut milk and 250 ml of hot water without stirring strongly.
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4
Slowly burn softly
Boil it slowly and then cook for 90 minutes in the least heat covered. Loose gently from the bottom of the pot about every 20 minutes.
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5
Add palm sugar and eggs
Stir in palm sugar and place the boiled eggs between the jackfruit. Simmer for another 45 minutes half covered and turn the eggs occasionally.
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6
Reduce Gudeg dry
Remove the lid and reduce it for 35 to 45 minutes in a small heat, until only a little thick sauce remains. Stir more frequently and add little hot water when you are about to start.
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7
Rest and taste
Remove galangal and Salam leaves. Let Gudeg rest for 15 minutes, season with salt and serve together with rice and a spicy vegetable side dish.
Kitchen know-how
Tips for Gudeg with young Jackfruit
Reduce patiently
The fibrous fruit absorbs spices only during long cooking. High heat does not shorten the process, but allows coconut milk and sugar to be added to the soil.
Variations
How to adapt this recipe
For the moister version reduce the dish after cooking the eggs only 10 to 15 minutes open and serve with plenty of creamy coconut sauce.
Leave out eggs and instead cook 400 g solid tofu in large cubes during the last 45 minutes.
Nutrition per serving
470kcal
58.0 gCarbohydrates
13.0 gProtein
22.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gudeg with young Jackfruit
The cuisine Yogyakarta seasons Gudeg clearly sweet, but coconut milk, salt, galangal and hearty side dishes balance the palm sugar.
Traditionally, teak leaves provide a reddish brown colour. Without them, Gudeg remains lighter, even if taste and texture are matched by slow blackening.
Yes, it needs longer preparation and cooking time. Work sticky plant juice with oiled hands and cook the pieces in water first.
The Jackfruit is very soft and fibrous, the spices are absorbed and at Gudeg Kering there is almost no free liquid in the pot.
Yes. After one night it often tastes rounder. Cool quickly, store refrigerated and heat again with little water in a small heat.
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