Gudeg Recipe

Gudeg made from young jackfruit is an iconic food from Jogjakarta. Cooked with spices and coconut milk until it is brown in color and sweet and savory in taste.

Making your own gudeg is not as difficult as one might think. As long as you use young jackfruit of good quality and complete spices, you can get delicious gudeg. Can be made dry version or want a slightly gravy.

What is Gudeg? Gudeg is the signature of the royal city of Yogyakarta in java, indonesia. Traditionally, Gudeg gain it’s dark brown color from one exotic ingredient, teak leaves and black tea bag. This dish is served with rice, boiled egg, chicken and crispy, fried beef skin.

Serves 3-4

cook time: 4 hrs, prep time: 5 min

Gudeg Ingredients:

  • 1 kg boiled young unripe jackfruit
  • 200 centimeters coconut milk
  • 250 centimeters water
  • 4 teabags – black tea
  • 6 pieces Indonesian bay leaves / salam leaves
  • 50 grams galangal
  • 2 lemongrass
  • 150 grams of sugar melaka
  • 15 pieces of shallot
  • 10 pieces of garlic
  • 8 pieces candlenuts
  • 15 grams of coriander seeds
  • 15 grams salt
  • 4 boiled eggs (duck or chicken-peeled)
  • 4 pieces chicken (breast or thigh)

Gudeg Preparation:

  • In a bowl, grind and mix gula melaka, shallot, garlic, candlenut, and coriander seeds.
  • Prepare a saucepan and heat up over medium heat.
  • Mix saucepan in water, coconut milk, ground spices, lemongrass and salt. Stir slowly until boiling point, and adjust the seasonings to your personal preference (saltier edge of sweeter).
  • Put these ingredients in a sequence into the saucepan; salam leaves, galangal, chicken, jackfruit, base seasoning mixture, teabag, and finally, peeled – boiled duck or chicken eggs
  • Close the lid, set the heat to low- and wait patiently.
  • Take the teabag out after first 3-4 hours, then continue the cooking for 5 to 7 more hours.
  • be ready to enjoy!

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