Haute Gudeg with a Twist

Ingredients

Haute Gudeg differs from the original Indonesian Gudeg in its presentation, refinement, and use of premium ingredients. While the traditional version focuses on slow-cooking jackfruit with palm sugar and spices, Haute Gudeg takes it a step further by incorporating haute cuisine techniques, such as sous vide cooking, and adding luxurious ingredients like truffles or foie gras for an elevated flavor profile. We alse have the original recipe for Gudeg, so you can check it out.

• 2 pounds (900g) jackfruit, ripe and tender 2 pounds (900g) jackfruit, ripe and tender
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 teaspoons lemongrass, finely chopped 2 teaspoons lemongrass, finely chopped
• 2 teaspoons galangal, grated 2 teaspoons galangal, grated
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon nutmeg, grated 1 teaspoon nutmeg, grated
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Drain and rinse the jackfruit, then cut it into bite-sized pieces.
3. 3.
   In a large oven-safe pot, heat the olive oil over medium heat. Add the onion, garlic, ginger, lemongrass, and galangal. Sauté until fragrant.
4. 4.
   Add the coriander powder, cumin powder, turmeric powder, nutmeg, cinnamon powder, salt, and black pepper. Stir well to coat the aromatics.
5. 5.
   Add the jackfruit to the pot and stir to combine with the spices.
6. 6.
   Pour in the vegetable broth and white wine. Bring to a simmer.
7. 7.
   Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the jackfruit is tender.
8. 8.
   Remove the pot from the oven and place it back on the stovetop over low heat.
9. 9.
   Stir in the coconut milk, honey, soy sauce, and tamarind paste. Simmer for an additional 10 minutes to allow the flavors to meld.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Serve the Haute Gudeg hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Jackfruit — Choose ripe and tender jackfruit for the best texture and flavor. Canned jackfruit can be used as a substitute if fresh jackfruit is not available. Make sure to drain and rinse it before using.

Tips & Tricks

• For an extra touch of luxury, consider adding truffle oil or shaved truffles as a garnish.
• Experiment with different spices and herbs to customize the flavor profile to your liking.
• Serve Haute Gudeg with a side of saffron-infused rice for a complete haute cuisine experience.
• If you prefer a thicker sauce, you can blend a small portion of the cooked jackfruit and spices before adding the coconut milk.

Serving advice

Serve Haute Gudeg as a main course, accompanied by saffron-infused rice and a fresh green salad. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Create an elegant presentation by arranging the tender jackfruit pieces in a neat pile on a white plate. Drizzle the sauce around the jackfruit and garnish with a sprig of fresh cilantro. Add a touch of sophistication by dusting the plate with a sprinkle of turmeric powder.