From YogyakartaVegetables, Soto & Soups
Gudeg (Yogyakarta Young Jackfruit Stew)
Gudeg Jogja
Young jackfruit cooked for hours with coconut milk, palm sugar and teak leaves until reddish brown, sweet and rich. Served with spicy krecek, chicken and egg.
- Time
- 5 hr
- Serves
- 8 people
- Origin
- Yogyakarta
- Type
- Vegetables, Soto & Soups
Ingredients
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Spice paste
How to Make
Line the bottom of the pot with teak and bay leaves.
Add the jackfruit and boiled eggs.
Mix the paste, coconut milk, palm sugar, salt and galangal and pour into the pot.
Cook on low heat for 3 to 4 hours, turning gently now and then, until the coconut milk reduces and the jackfruit turns brown.
For dry gudeg, keep cooking until the liquid is completely gone.
Serve with krecek, opor chicken and warm rice.
Kitchen tip
Gudeg cooked in a clay pot over a wood fire gets the best colour and aroma.
Questions
Where does Gudeg (Yogyakarta Young Jackfruit Stew) come from?
Gudeg Jogja is a traditional dish from Yogyakarta (capital: Yogyakarta), in the Java region of Indonesia.
How long does Gudeg (Yogyakarta Young Jackfruit Stew) take to make?
It takes about 5 hr in total to make 8 servings, including preparation.
What is the secret to a good Gudeg (Yogyakarta Young Jackfruit Stew)?
Gudeg cooked in a clay pot over a wood fire gets the best colour and aroma.