Gudeg - Indonesian Jackfruit Stew

4.8 from 5 reviews

Author: Anita Jacobson

Courses: Main Dish

Cuisines: Indonesian

Diets: Gluten Free

Ingredients: Egg Tofu Vegetables

Prep Time: 30 mins

Cook Time: 4 hours

Total Time: 4 hours 30 mins

Serves: 6-8

Ingredients

• 6 bay leaves (Indonesian: daun salam), optional
• 3 kaffir lime leaves (Indonesian: daun jeruk)
• 1 inch galangal (Indonesian: lengkuas), bruised
• 2 lemongrass (Indonesian: sereh), bruised and knotted
• 1 tea bag of black tea, optional
• 75 gram palm sugar (Indonesian: gula Jawa) (*)
• 1½ teaspoon salt, or to taste
• 1 can (400 ml) coconut milk
• 400 ml water, or just enough to submerge
• 1 can (20 oz.) young jackfruit
• 4-6 hard-boiled eggs
• 1 block (14 oz.) firm tofu, cubed and deep fried
• Spice paste (grind the following together)
• 50 gram shallots
• 4 cloves garlic
• 8 candlenuts (~ 16-20 macadamia)
• 1 teaspoon coriander powder

Instructions

1. Place everything into a soup pot, except hard boiled eggs and deep fried tofu. Stir, and also make sure that everything is submerged (you can add a bit more water if need be), and bring to a boil.
2. Reduce heat, add hard boiled eggs and deep-fried tofu cubes, and simmer on the lowest heat setting possible until all liquid is fully absorbed by the jackfruit, eggs, and tofu. Stir every 30 minutes or so. This process should take about 3-4 hours.
3. Turn off heat, adjust seasoning as needed, some people really like their gudeg to be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve warm or at room temperature.

Notes

• (*) If using Thai palm sugar, you may want to also add 3-4 tablespoon of Indonesian sweet soy sauce (kecap manis).