Gudeg
Young jackfruit stewed for hours in coconut milk and palm sugar until sweet and dark, with egg, chicken and spicy beef skin. It’s Yogyakarta’s signature dish.
Ingredients
- 800 g young jackfruit, tinned or fresh, in pieces
- 800 ml coconut milk
- 150 g palm sugar
- 4 shallots, 4 garlic cloves, 1 teaspoon of coriander
- 2 Indonesian bay leaves (salam) and 1 piece of galangal
- 4 hard-boiled eggs
- 4 chicken thighs
- Guava or tea leaves (for colour)
- Salt
How to make it at home
- Pound the shallots, garlic and coriander.
- Put the jackfruit, the paste, the palm sugar, the leaves, the galangal, the peeled eggs and the chicken in a pot.
- Cover with the coconut milk and water and cook over a very low heat for about 4 hours, until the liquid reduces and everything turns dark.
- Taste for salt: it should be sweet and savoury at the same time.
- Serve it with rice, the chicken and the eggs.
The trick: The tea leaves give it its brown colour; in Yogyakarta they use teak leaves.