🇮🇩 Indonesia recipe
Gudeg
Gudeg is the iconic dish of Yogyakarta in Central Java, a labor of love that requires hours of patient simmering. Young unripe jackfruit is slowly braised in coconut milk with palm sugar and teak leaves until it turns a deep brown and develops an extraordinary sweet-savory richness. Traditionally served with rice, opor ayam, sambal krecek, and a hard-boiled egg, gudeg is a celebration of Javanese culinary patience.
Prep20 mins
Cook4 hrs
Serves6
Difficultyhard
Ingredients
- 1 kg canned young jackfruit, drained and quartered
- 800ml coconut milk
- 200ml coconut cream
- 150g palm sugar (gula Jawa), shaved
- 2 dried teak leaves (or 2 bay leaves as substitute)
- 8 large shallots, roughly chopped
- 6 cloves garlic
- 5 candlenuts (kemiri), toasted
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 3cm piece galangal, bruised
- 2 stalks lemongrass, bruised and knotted
- 3 kaffir lime leaves, torn
- 6 Indonesian bay leaves (daun salam)
- 4 hard-boiled eggs, peeled
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 360
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 18 g
