Asian

Gudeg

Name: Gudeg
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 200 g young green jackfruit; 1 egg; 100 ml coconut milk; 25 g palm sugar (gula jawa); 2 shallots; 2 cloves garlic; 2 candlenuts; 0.5 tsp coriander seeds; 2 salam leaves; 1 piece galangal; 1 tsp tamarind pulp; 2 dried teak leaves (daun jati); 0.5 tsp salt; 1 tsp vegetable oil; 250 ml water; 70 g jasmine rice

The slow-cooked jackfruit stew of Yogyakarta: young nangka simmered for hours with palm sugar, coconut milk and a shallot-candlenut paste until it turns sweet, tender and deep mahogany brown, with a whole egg buried in the pot. Teak leaves give the traditional colour.

Lunch & dinner Vegetarian 25g+ protein 8g+ fibre

175 min20 prep · 155 cookMedium942 kcalper serving

Method

Lower 1 egg into simmering water and boil for 10 minutes, then cool under the cold tap and peel. Set aside — it goes into the pot whole and takes on the colour of the stew.
Drain 200 g canned young jackfruit, rinse well under cold water to wash off the brine, squeeze lightly and cut any large wedges into rough 3 cm chunks, keeping the fibrous core on.
Pound 2 shallots, 2 cloves garlic, 2 candlenuts, 0.5 tsp coriander seeds and 0.5 tsp salt in a mortar to a smooth wet paste (bumbu). Warm 1 tsp vegetable oil in a small heavy pot over medium-low heat and fry the paste for 2 minutes, stirring, until it smells sweet and no longer raw. Scrape it into a bowl and wipe the pot out.