Name: Gudeg (Javanese Young Jackfruit Stew)
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 350 g Raw Jackfruit, young jackfruit, cut into chunks; 1¼ cup Coconut Milk, full-fat or regular; 1 cup Water, for slow cooking; 2 Egg, boiled and peeled; 150 g Tofu, firm, cut into cubes; 2 tbsp Palm Sugar, grated or chopped; 2 Indonesian Bay Leaves, daun salam; 1 inch Galangal, sliced and lightly bruised; 4 Shallots, roughly chopped; 3 clove Garlic, roughly chopped; 1 tsp Coriander Seeds, lightly crushed; 1 tbsp Coconut Oil, for frying spice paste; ¾ tsp Salt, adjust to taste

2 hr 10 mintotal

Prep 25 min · Cook 1 hr 45 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Boil the raw jackfruit in water for 10 minutes, then drain to reduce its raw aroma.
10 min
Blend the shallots, garlic, coriander seeds, and a splash of water into a smooth paste.
Heat the measured coconut oil in a heavy pot. Fry the spice paste with galangal and Indonesian bay leaves until fragrant.
Add the drained jackfruit and tofu, then stir gently so the pieces are coated with the aromatics.
Add coconut milk, water, palm sugar, and salt. Bring to a gentle simmer.
Add the boiled eggs and cook on low heat until the jackfruit is very tender and the sauce turns lightly brown and sweet-savory.
Simmer until the sauce thickens and clings to the jackfruit. Remove tough aromatics if preferred before serving.

How to tell it's done

The jackfruit should be very tender and slightly fibrous, with a thick sweet-savory coconut sauce.

Getting it right

Tip

Cook gudeg slowly; the color and sweetness deepen only after the jackfruit has time to absorb the coconut and palm sugar.

What to serve it with

Serve with steamed rice and a small spoon of chilli relish for contrast.

Common mistakes

The jackfruit stays firm or the sauce tastes raw.: Boil the jackfruit briefly first, fry the spice paste, and simmer slowly until the coconut sauce clings.

Substitutions

Use canned young jackfruit in brine if fresh raw jackfruit is unavailable; rinse it well before cooking.
Omit the boiled eggs for a vegan version and update diet and allergen review.
Use tempeh instead of tofu for a firmer fermented-soy texture.
If Indonesian bay leaves are unavailable, omit them rather than using strong regular bay leaves.

Storing and reheating

Refrigerate gudeg for up to 4 days. Reheat gently with a splash of water if needed; freeze jackfruit, tofu, and sauce for up to 2 months, but eggs are best fresh.

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Ingredients