Buy young jackfruit
The can must contain young or green jackfruit in water or brine. Ripe jackfruit in syrup is sweet and unsuitable for gudeg.
Indonesian Recipe
Gudeg with young jackfruit
Unripe jackfruit absorbs the sweet and spicy coconut sauce during long, quiet cooking. Boiled eggs are pulled in the same pot and turn aromatic brown.
Total time
3 hr 25 min
Calories
470 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Sweet and spicy jackfruit stew pot from Yogyakarta
Gudeg is one of the most famous dishes in Yogyakarta. The jackfruit used is young, unripe and unsweetened; ripe dessert fruit is not suitable. Traditionally, teak leaves colour the dish reddish brown. Even without this heavy to obtain ingredient, palm sugar and long reduction results in an authentically sweet and spicy stew, only slightly 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, kemire nuts, galangal and Indonesian bay leaves.
Ingredients
6 servings
Method
-
1
Jackfruit
Rinse the jackfruit thoroughly, cut the hard core pieces smaller if necessary and roughly pull the pieces apart with your hands. Drain well.
-
2
Produce spice paste
Puree shallots, garlic, kemike nuts, coriander and salt with 80 ml coconut milk to a smooth paste.
-
3
Layer the pot
Thinly oil a heavy pot. Add jackfruit, spice paste, galangale and salad leaves. Pour in coconut milk and 250 ml of hot water without stirring too much.
-
4
Slowly simmer until soft
Bring to the boil slowly and then cook covered over a low heat for 90 minutes. Remove gently from the bottom of the pot about every 20 minutes.
-
5
Add palm sugar and eggs
Stir in palm sugar and place the boiled eggs between the jackfruit. Braise half covered for another 45 minutes and turn the eggs occasionally.
-
6
Reduce Gudeg dry
Remove the lid and reduce over low heat for 35 to 45 minutes until only a little thick sauce remains. Stir more often and add a little hot water if the sauce is threatened.
-
7
Rest and season to taste
Remove the galangale and salad leaves. Let the gudeg rest for 15 minutes, season with salt and serve with rice and a spicy vegetable side dish.
Kitchen know-how
Tips for Gudeg with young jackfruit
Patiently reduce
The fibrous fruit absorbs spices only during long cooking. High heat does not shorten the process, but lets coconut milk and sugar build up on the bottom.
Variations
How to adapt this recipe
For the moister version, reduce the dish after cooking the eggs only 10 to 15 minutes and serve with plenty of creamy coconut sauce.
Leave eggs out and cook 400g of firm tofu in large cubes for the last 45 minutes.
Nutrition per serving
470kcal
58.0 gCarbohydrates
13.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Gudeg with young jackfruit
Yogyakarta's cuisine is distinctly sweet, but coconut milk, salt, galangal and savoury side dishes balance out the palm sugar.
Traditionally, teak leaves give a reddish brown colour. Without them, Gudeg remains lighter, even if the taste and texture are right due to slow braising.
Yes, but it needs longer preparation and cooking time. Work on sticky plant juice with oiled hands and pre-cook the pieces in water.
The jackfruit is very soft and fibrous, the spices are absorbed and there is almost no free liquid left in the pot at Gudeg Kering.
Yes. After a night it often tastes rounder. Cool quickly, store chilled and warm up again with a little water over low heat.
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