Gudeg (Yogyakarta Young Jackfruit Stew)
In short: Young green jackfruit braised for hours in coconut milk, palm sugar and spices until tender and caramel brown, served with chicken, egg and rice. It takes about 3 h 30 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 3 h
- Total
- 3 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Gudeg is the signature dish of Yogyakarta in central Java, a sweet, mellow stew of young green jackfruit simmered with coconut milk and palm sugar. Traditional cooks use teak leaves, which tint the pot a deep brown, and cook it for many hours. This home version reaches the same soft, caramelized result in about three hours. It is eaten with rice, braised egg, chicken and a spicy side, often for breakfast.
Instructions
- Cut the jackfruit into 4 cm (1 1/2 in) chunks and trim away any tough core. Simmer in fresh water for 10 minutes to remove the taste of the brine, then drain.
- Boil the eggs for 9 minutes, cool them in cold water and peel. Prick each lightly with a fork so they absorb color and flavor.
- Blend the shallots, garlic, candlenuts, coriander and pepper into a paste. Fry it in the oil over medium heat for 4 minutes, until fragrant.
- Add the jackfruit, palm sugar, bay leaves, galangal, teak leaves if using, salt, half the coconut milk and all the water. Bring to a simmer, cover and cook on low for 1 hour.
- Nestle in the chicken and eggs. Add the rest of the coconut milk, cover partly and simmer for 50 minutes, stirring now and then.
- Uncover and cook for 20 to 30 minutes more, until the sauce has reduced to a thick glaze and the jackfruit is soft and deep brown. The chicken should reach 74°C (165°F) and fall off the bone.
- Serve hot with steamed rice and a spicy side such as sambal. Gudeg tastes even better the next day.
Tips
- Fresh young jackfruit is hard to find outside Southeast Asia, so look for cans labelled young or green jackfruit in brine, not in syrup. Rinse it well.
- Stir gently in the last stage, because the jackfruit breaks down easily. Add a splash of hot water if it starts to catch on the bottom of the pot.
Questions and answers
Is gudeg sweet?
Yes, the Yogyakarta style is noticeably sweet and mild because of the palm sugar. East Javanese gudeg is usually drier and more savory, so cut the sugar by half for that style.
How long does gudeg keep?
It keeps in the fridge for up to 4 days and the flavor deepens. Reheat gently on the stove with a splash of water or coconut milk.
What do you serve with gudeg?
Steamed rice, a braised egg, chicken and a spicy side called sambal goreng krecek, made with beef skin crackers. A plain sambal and a few slices of cucumber also work well.
How long does it take to make Gudeg (Yogyakarta Young Jackfruit Stew)?
About 3 h 30 min in total: 30 min of preparation and 3 h of cooking.
How many calories are in Gudeg (Yogyakarta Young Jackfruit Stew)?
About 520 kcal per serving, with 24 g of protein, 31 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 31 g |
| Fat | 34 g |
| Fiber | 5 g |
| Sugar | 20 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
