Recipe Gudeg

Gudeg, a traditional Javanese dish, is a flavorful and aromatic stew made from young jackfruit, coconut milk, palm sugar, and various spices. Originating from Yogyakarta and Central Java in Indonesia, Gudeg offers a delightful combination of sweet and savory flavors that tantalize the taste buds. Here's how you can recreate this beloved Indonesian dish in your own kitchen:

Ingredients:

  1. Young jackfruit (2 cans, about 800g), drained and sliced
  2. 400ml coconut milk
  3. 100g palm sugar (gula Jawa), grated
  4. 3 bay leaves
  5. 2 teaspoons salt
  6. 5 hard-boiled eggs, peeled
  7. 200g chicken breast, diced (optional)
  8. 5 cloves of garlic, minced
  9. 5 shallots, minced
  10. 2 tablespoons cooking oil
  11. Water, as needed

Instructions:

  1. Heat the cooking oil in a large pan over medium heat. Add minced garlic and shallots, and sauté until fragrant.
  2. If using chicken, add diced chicken breast to the pan and cook until no longer pink.
  3. Add sliced jackfruit to the pan and stir well until combined with the chicken and aromatics.
  4. Pour in coconut milk and add grated palm sugar. Stir until the palm sugar is dissolved.
  5. Add bay leaves and salt to the mixture. If needed, add water to ensure the jackfruit is fully submerged.
  6. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 2-3 hours, stirring occasionally, until the jackfruit is tender and the flavors are well combined.
  7. Add hard-boiled eggs to the pan Once the stew thickens and the jackfruit reaches your desired consistency. Allow them to simmer in the stew for 10-15 minutes.
  8. Serve the Gudeg warm with steamed rice. Enjoy the rich flavors of this traditional Indonesian dish!

Tips:

  • For a richer flavor, you can add kaffir lime leaves or lemongrass to the stew.
  • Adjust the amount of palm sugar and salt according to your preference.
  • Gudeg tastes even better when reheated the next day as the flavors have had time to develop.
  • If you prefer a vegan version, simply omit the chicken and use vegetable oil instead of cooking oil.

Variations:

  • Gudeg Manggar, a variation from Manggar, Belitung, uses duck eggs instead of chicken eggs.
  • Gudeg Krecek, a spicier version that includes cow skin or beef skin (krecek) for added texture and flavor.
  • Gudeg Solo, a sweeter version that often includes additional palm sugar and is served with chicken, tempeh, and tofu.

Nutritional Information:

The calorie content of Gudeg can vary depending on the ingredients used and portion sizes. However, a typical serving of Gudeg (around 1 cup) contains approximately 300-400 calories.

Conclusion:

Gudeg is more than just a dish; it's a cultural emblem of Indonesia, particularly the regions of Yogyakarta and Central Java. Its unique blend of sweet and savory flavors and the tender texture of young jackfruit make it a beloved favorite for Indonesians and food enthusiasts worldwide. With this recipe, you can bring the essence of Indonesian cuisine into your home kitchen and embark on a culinary journey to the heart of Java.

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