Gudeg - Young Jackfruit Stew. 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. Gudeg is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is. I made this delicious Vegan Jackfruit Stew seasoned with onion, garlic, celery, pepper, and herbs.
Gudeg (young jackfruit stew) is a very famous traditional Javanese cuisine from Yogyakarta (Central Java), Indonesia. Traditionally it is cooked slowly in a claypot for several hours until you get a reddish-brown color to the dish. Gudeg Gudeg is Indonesian green jackfruit stew. You can cook Gudeg - Young Jackfruit Stew using 15 ingredients and 5 steps. Here is how you cook it.
Ingredients of Gudeg - Young Jackfruit Stew
- It's 2 Tbsp of cooking oil.
- You need 4 of bay leaves.
- You need 250 of diced beef.
- You need 2 of canned young green jackfruit.
- You need 200 ml of coconut milk.
- Prepare 1 of black tea bag.
- You need 50 gram of palm sugar or dark brown sugar.
- Prepare 1 tsp of salt or more to taste.
- It's 4 of hard boiled egg.
- You need 1 inch of ginger, bruised.
- Prepare 2 inch of galangal, bruised.
- You need 4 of garlic cloves.
- You need 2 tsp of coriander seeds.
- Prepare 8 of candlenuts (closest substitution is macadamia nuts or 10 blanched almonds).
- Prepare 3 of shallots.
But when it done, you will fill delicious from this food :) The most famous jackfruit dish in Indonesia is gudeg. Originated from Central Java, gudeg - Indonesian jackfruit stew is a must have when you visit the city of Jogjakarta. If you can get a hold of canned young jackfruit in your Asian market, do give this recipe a try :) Gudeg The Sweet Jackfruit Stew of Yogyakarta - Yogyakarta, the cultural heartland of Java, is not only famous for its keraton or royal palace and well preserved Javanese traditions that highlight the people's daily life, but also its distinct culinary scene. If there is one dish that truly distinguishes Yogyakarta and everything it stands for, it would be none other than: Gudeg.
Gudeg - Young Jackfruit Stew step by step
- 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..
- Preheat a large pot with cooking oil. Add the ground spices, bay leaves, bruised ginger and galangal and sauté until fragrant..
- 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..
- 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..
- Serve with rice and sambal on the side..
This recipe is my first one pot dish using the new Sous V Pot multi cooker. Usually gudeg is prepared by using teak leaves which gives it its dark brown color. As a substitute you could use a black tea bag. Finding fresh young jackfruit is not easy to find. Asian stores sell two canned kinds.