Gudeg Jogja Recipe

Origin: Yogyakarta, Indonesia | Cooking Time: 4-5 hours | Servings: 6

Introduction

Gudeg is a traditional dish from Yogyakarta, known for its rich, sweet, and savory taste. This slow-cooked jackfruit stew is a staple of Javanese cuisine and is often served with rice, chicken, tofu, and sambal goreng krecek (spicy crispy beef skin).

Ingredients

Main Ingredients:

• 1 kg young jackfruit (nangka muda), cut into chunks
• 5 hard-boiled eggs, peeled
• 500 ml coconut milk
• 200 g palm sugar (gula jawa), grated
• 4 bay leaves
• 3 kaffir lime leaves
• 2 lemongrass stalks, bruised
• 1 liter water
• Salt to taste

Spice Paste:

• 6 shallots
• 4 cloves garlic
• 4 candlenuts
• 1 tsp coriander seeds
• 1 tsp galangal, grated
• 1/2 tsp turmeric powder

Instructions

Preparing the Jackfruit:

1. Rinse the young jackfruit and boil it for 10 minutes to remove bitterness. Drain and set aside.

Cooking the Gudeg:

1. Blend the spice paste ingredients into a smooth mixture.
2. Heat a large pot and sauté the spice paste until fragrant.
3. Add the boiled jackfruit, bay leaves, kaffir lime leaves, and lemongrass. Stir well.
4. Pour in water and simmer for about 2 hours until the jackfruit is tender.
5. Add coconut milk, grated palm sugar, and salt. Stir gently and continue cooking on low heat for another 2-3 hours.
6. Add the boiled eggs and let them absorb the flavors.
7. Simmer until the liquid is reduced, and the jackfruit turns dark brown.

Serving:

1. Serve the gudeg with warm steamed rice.
2. Add side dishes like shredded chicken, tofu, and sambal goreng krecek.
3. Enjoy the authentic taste of Yogyakarta!

Tips

• Use a traditional clay pot for a more authentic taste.
• Cook the gudeg longer for a richer, caramelized flavor.
• For a spicier taste, add sambal on the side.

Conclusion

Gudeg Jogja is a must-try dish that showcases the sweet and savory flavors of Javanese cuisine. The slow-cooked jackfruit absorbs the rich coconut milk and spices, creating a truly unique and delicious meal.