Gudeg - Traditional Indonesian Jackfruit Stew

Ingredients

• 2 pounds (900g) young jackfruit, canned or fresh 2 pounds (900g) young jackfruit, canned or fresh
• 1 can (14 ounces/400ml) coconut milk 1 can (14 ounces/400ml) coconut milk
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 bay leaves 2 bay leaves
• 1 teaspoon salt (adjust to taste) 1 teaspoon salt (adjust to taste)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   If using fresh jackfruit, remove the seeds and cut the flesh into bite-sized pieces. If using canned jackfruit, drain and rinse well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the shallots and garlic, and sauté until fragrant.
3. 3.
   Add the coriander powder, turmeric powder, galangal powder, and chili powder to the pot. Stir well to coat the shallots and garlic with the spices.
4. 4.
   Add the jackfruit to the pot and stir to combine with the spices.
5. 5.
   Pour in the coconut milk and add the grated palm sugar. Stir until the palm sugar has dissolved.
6. 6.
   Add the bay leaves and salt to the pot. If needed, add enough water to cover the jackfruit.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the jackfruit is tender and the flavors have melded together.
8. 8.
   Stir occasionally and add more water if needed to prevent the stew from drying out.
9. 9.
   Once the jackfruit is tender, taste and adjust the seasoning if necessary.
10. 10.
    Serve the Gudeg hot with steamed rice and a variety of side dishes.

Treat your ingredients with care...

• Jackfruit — If using fresh jackfruit, make sure it is young and not fully ripe. Ripe jackfruit will be too sweet for this dish. Canned jackfruit is a convenient alternative.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar for a similar flavor profile.

Tips & Tricks

• For a richer flavor, you can add kaffir lime leaves or lemongrass to the stew while simmering.
• Adjust the spiciness of the dish by adding more or less chili powder according to your preference.
• Gudeg tastes even better the next day as the flavors continue to develop, so consider making it in advance.

Serving advice

Serve Gudeg with steamed rice and a variety of side dishes such as fried chicken, boiled eggs, tofu, tempeh, and sambal (Indonesian chili paste). The combination of flavors and textures creates a well-rounded meal.

Presentation advice

Garnish the Gudeg with a sprinkle of fried shallots and a few fresh cilantro leaves to add a pop of color and enhance the visual appeal of the dish.