GUDEG


 

Gudeg is a traditional Javanese dish from Indonesia, particularly popular in Yogyakarta and Central Java. It's made from young jackfruit, cooked slowly with palm sugar, coconut milk, and various spices until tender and flavorful. Here's a recipe for making gudeg:

Ingredients:

For the Gudeg:

  • 1 kg young jackfruit (either fresh or canned), cut into chunks
  • 200g palm sugar (gula Jawa), grated or chopped
  • 400ml coconut milk
  • 2 bay leaves
  • 2 kaffir lime leaves
  • Salt to taste

For the Spice Paste (Bumbu):

  • 6 shallots, peeled
  • 4 cloves garlic, peeled
  • 2 candlenuts (or macadamia nuts)
  • 1-inch piece of ginger, peeled
  • 1-inch piece of galangal, peeled
  • 2 lemongrass stalks, white part only, thinly sliced
  • 4-6 dried red chili peppers, soaked in hot water and deseeded
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon shrimp paste (terasi or belacan) (optional)
  • Salt to taste

Optional Additional Ingredients:

  • Hard-boiled eggs, peeled
  • Chicken pieces or tofu, cooked

Instructions:

  1. Prepare the Spice Paste (Bumbu):

    • In a blender or food processor, combine all the ingredients for the spice paste and blend until smooth. If necessary, add a little water to help the blending process.

  2. Cooking the Gudeg:

    • In a large pot or Dutch oven, combine the young jackfruit chunks, palm sugar, coconut milk, bay leaves, kaffir lime leaves, and half of the spice paste. Stir well to combine.

  3. Simmering:

    • Bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer gently, stirring occasionally. Allow the jackfruit to cook until it becomes tender and absorbs the flavors of the coconut milk and spices. This process can take 2-3 hours or longer, depending on the maturity of the jackfruit.

  4. Check for Seasoning:

    • Taste the gudeg and adjust the seasoning as needed, adding salt or more palm sugar to achieve the desired balance of sweetness and saltiness.

  5. Optional Additions:

    • If desired, you can add hard-boiled eggs or cooked chicken pieces to the gudeg during the last 30 minutes of cooking to allow them to absorb the flavors of the dish.

  6. Serve:

    • Once the gudeg is tender and the flavors have melded together, remove the bay leaves and kaffir lime leaves. Transfer the gudeg to a serving dish and serve it hot with steamed rice. It's traditional to serve gudeg with krupuk (crispy Indonesian crackers) and sambal (chili paste) on the side.

Enjoy your delicious homemade gudeg!

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