Indonesian

Gudeg

A Yogyakarta-style gudeg of young jackfruit slowly cooked with coconut milk, palm sugar, daun salam, galangal, and teak leaves until sweet, tender, and deep brown. It is served with rice and spiced eggs, with the coconut sauce reduced until rich and glossy.

▶Watch it madeIka Mardatillah · 8:04

Ingredients

• young jackfruit, peeled and cut into chunks500g
• hard-boiled eggs, peeled2
• thick coconut milk500ml
• water250ml
• palm sugar, shaved70g
• shallots6
• garlic cloves3
• candlenuts3
• coriander seeds1 tsp
• salt1 tsp
• daun salam4 leaves
• galangal, bruised4cm piece
• lemongrass, bruised1 stalk
• fresh teak leaves, rinsed2 leaves
• steamed white rice, for serving2 portions

Method

1. Boil the young jackfruit in plenty of water with 1 teak leaf for 20 minutes, then drain and rinse to remove excess sap.
2. Grind the shallots, garlic, candlenuts, coriander seeds, and salt into a smooth spice paste using a mortar or blender.
3. Line the base of a heavy pot with the remaining teak leaf, then add the drained jackfruit, daun salam, galangal, and lemongrass.
4. Spread the spice paste over the jackfruit, add the palm sugar, coconut milk, and water, then stir gently to combine.
5. Bring to a gentle simmer over medium heat, then reduce to very low heat and cook uncovered for 45 minutes.
6. Add the peeled hard-boiled eggs, nestling them into the jackfruit so they absorb the seasoning.
7. Continue cooking very gently for 1 hour 45 minutes to 2 hours, stirring carefully from time to time, until the jackfruit is very tender and the sauce turns thick, dark, and slightly oily.
8. Taste and adjust salt or palm sugar if needed, then rest the gudeg for 15 minutes before serving.
9. Serve the gudeg warm with steamed white rice, placing one spiced egg alongside each portion.

Common questions