Gudeg - Young Jackfruit Stew. Young jackfruit stew (Gudeg) is traditional Javanese stew where young jackfruit is stewed in spices and herbs and usually characterized by its sweet taste and its dark brown color from teak leaves. Gudeg Yogya is traditional Indonesian dish from the city of Yogyakarta in Central Java island. There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia.

The basic of gudeg is of course young jackfruit meats and hard boiled eggs. It is also very common to add chicken pieces in a gudeg dish. Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. You can cook Gudeg - Young Jackfruit Stew using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Gudeg - Young Jackfruit Stew

1. It's 2 Tbsp of cooking oil.
2. It's 4 of bay leaves.
3. You need 250 of diced beef.
4. It's 2 of canned young green jackfruit.
5. It's 200 ml of coconut milk.
6. Prepare 1 of black tea bag.
7. You need 50 gram of palm sugar or dark brown sugar.
8. Prepare 1 tsp of salt or more to taste.
9. It's 4 of hard boiled egg.
10. Prepare 1 inch of ginger, bruised.
11. Prepare 2 inch of galangal, bruised.
12. It's 4 of garlic cloves.
13. Prepare 2 tsp of coriander seeds.
14. It's 8 of candlenuts (closest substitution is macadamia nuts or 10 blanched almonds).
15. Prepare 3 of shallots.

Gudeg is made from unripe jack fruit boiled for several hours with palm sugar, and. The main ingredient of Gudeg is young unripe jackfruit, known locally as gori. In the process, the shredded young jackfruits are boiled with palm The process of making this traditional jackfruit stew can be tiring and tedious. Almost every part of the process is time consuming, and must be done with.

Gudeg - Young Jackfruit Stew step by step

1. Pound the candlenuts, coriander, garlic, shallots and salt in a mortar and pestle until you have a smooth paste. Add a little bit of water if needed to get it going..
2. Preheat a large pot with cooking oil. Add the ground spices, bay leaves, bruised ginger and galangal and sauté until fragrant..
3. Add the diced beef and stir to mix. Pour coconut milk, tea bag, salt and brown sugar. Bring it to a boil and then lower the heat and cover to let it cook for next 1 hour. Give it a stir every now and then..
4. Uncover and then add in the young jackfruits and hard boiled eggs and let it cook again for another hour or so until the jackfruit is soft to the point where you can easily shred it with a fork. The diced beef should be soft. The liquid should be almost all absorbed at this point and the eggs are nicely tinted with brown color..
5. Serve with rice and sambal on the side..

The main ingredient of Gudeg is young unripe jackfruit, known locally as gori. In the process, the shredded young jackfruits are boiled with palm The process of making this traditional jackfruit stew can be tiring and tedious. Almost every part of the process is time consuming, and must be done with. This is "Nasi Gudeg - Indonesian Jackfruit Stew" by Mark Wiens on Vimeo, the home for high quality videos and the people who love them. Traditionally, Gudeg gain it's dark brown colour from one exotic ingredient, teak leaves.