Gudeg Yogya - Sweet and Savory Jackfruit Stew

Ingredients

• 2 cans (400g each) young jackfruit, drained and rinsed 2 cans (400g each) young jackfruit, drained and rinsed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 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 salt 1 teaspoon salt
• 2 bay leaves 2 bay leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Sauté shallots and garlic until fragrant and golden brown.
3. 3.
   Add coriander powder, turmeric powder, and galangal powder. Stir well to combine.
4. 4.
   Add the drained jackfruit and cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in the coconut milk and water. Stir in the grated palm sugar until dissolved.
6. 6.
   Add bay leaves and salt. Bring the mixture to a boil, then reduce the heat to low.
7. 7.
   Simmer the stew for 2-3 hours, stirring occasionally, until the jackfruit is tender and the flavors have melded together.
8. 8.
   Serve Gudeg Yogya hot with steamed rice, fried chicken, and hard-boiled eggs.

Treat your ingredients with care...

• Jackfruit — Make sure to use young jackfruit in brine or water, not ripe jackfruit in syrup. Rinse the jackfruit thoroughly to remove any brine or preserving liquid before using.

Tips & Tricks

• For a deeper flavor, marinate the jackfruit in the spice mixture for 30 minutes before cooking.
• Adjust the sweetness by adding more or less palm sugar according to your preference.
• If the stew becomes too thick, add a little water to achieve the desired consistency.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Gudeg Yogya is traditionally served with steamed rice, fried chicken, and hard-boiled eggs. Garnish with fried shallots and serve with a side of sambal (Indonesian chili paste) for an extra kick of heat.

Presentation advice

Serve Gudeg Yogya in a shallow bowl, allowing the vibrant colors of the stew to shine through. Arrange the fried chicken and hard-boiled eggs on top, and sprinkle with fried shallots for added texture and visual appeal.