Traditional Indonesian Gudeg Recipe: A Sweet Jackfruit Delicacy

Ingredients

500g of young jackfruit, cut into chunks
4 boiled eggs
200g of chicken, cut into pieces
2 cans of coconut milk (approximately 800ml)
2 bay leaves
2 kaffir lime leaves
1 lemongrass stalk, bruised
1 teaspoon of tamarind paste
1 teaspoon of palm sugar
1 teaspoon of salt
200g of red beans, soaked overnight and boiled until soft
2 tablespoons of vegetable oil
10 shallots, peeled and finely chopped
5 cloves of garlic, peeled and finely chopped
5 candlenuts, crushed
1 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of ground turmeric
2 cups of water

Steps and instructions

Begin by preparing your spices. In a blender, combine the shallots, garlic, candlenuts, ground coriander, cumin, and turmeric. Blend until you have a smooth paste.
Heat the vegetable oil in a large pot over medium heat. Once the oil is hot, add the spice paste you made, along with the bay leaves, kaffir lime leaves, and lemongrass. Sauté until fragrant.
Add the chicken to the pot and cook until the outside is white. Then, add the jackfruit and red beans to the pot and stir well to combine.
Next, pour in the coconut milk, water, tamarind paste, palm sugar, and salt. Mix well, making sure everything is evenly combined.
Reduce the heat to low, cover the pot, and let everything simmer for about 2 hours. You want the mixture to reduce and thicken, and for the flavors to meld together.
While the gudeg is simmering, boil your eggs. Once they are done, peel them and set them aside.
After 2 hours, add the boiled eggs to the pot. Let them simmer in the gudeg for another 30 minutes, so they can absorb some of the flavor.
After the eggs have simmered, your gudeg is ready. Taste and adjust the seasoning as needed, then serve hot.

Tools for making

Blender - For blending the spice paste
Large pot - To cook the gudeg
Spatula - For stirring the ingredients in the pot
Knife - To cut the young jackfruit, chicken, and shallots
Cutting board - To chop the ingredients
Measuring spoons - For precise measurement of tamarind paste, palm sugar, and salt
Can opener - To open the cans of coconut milk
Small bowl - To soak the red beans overnight
Pan - For boiling the eggs
Peeler - To peel the shallots and garlic

Recipe variations

Vegetarian/Vegan: Omit the chicken and eggs to make a vegetarian or vegan version of gudeg. You can add more jackfruit or tofu as a substitute.
Spicy Gudeg: Add some chopped chili peppers or chili paste to the spice paste for an extra kick of heat.
Beef or Pork Gudeg: Replace the chicken with beef or pork for a different flavor profile. Adjust the cooking time accordingly, as beef or pork may require longer to cook through.
Coconut Cream: Instead of using coconut milk, use coconut cream for a richer and creamier gudeg.
Different Sweeteners: Experiment with different sweeteners like brown sugar or honey instead of palm sugar for a slightly different taste.
Add Vegetables: Feel free to add vegetables such as carrots, potatoes, or green beans to add more texture and flavor to the gudeg.
Herbs and Spices: Explore adding additional herbs and spices like bay leaves, cardamom, or cloves to enhance the aroma and taste of the dish.

Recipe overview

Welcome to our delicious Gudeg recipe, a traditional and flavorful dish from Yogyakarta, Indonesia. Gudeg is a slow-cooked stew made from young jackfruit, chicken, and eggs, cooked in rich coconut milk and a blend of tantalizing spices. This recipe is a beautiful blend of sweet and savory flavors that will take your palate on a delightful journey.

Expect to spend some time in the kitchen, as this dish requires about 3 hours of slow cooking. But don't worry, the result is definitely worth the wait! This recipe serves 4 to 6 people, making it perfect for a family meal or a small gathering. Pair it with warm rice for a complete and satisfying meal. Enjoy the process and the delicious result!

Common questions

Can I use canned jackfruit instead of fresh? Yes, you can use canned jackfruit as a substitute for fresh jackfruit. Make sure to drain and rinse the canned jackfruit before using it in the recipe.
How can I make this recipe vegetarian/vegan? To make this recipe vegetarian/vegan, you can omit the chicken and use vegetable broth instead of water. Additionally, replace the boiled eggs with tofu or tempeh for protein.
Can I reduce the cooking time? While the longer cooking time helps develop the flavors, you can reduce the cooking time by using a pressure cooker. Follow the manufacturer's instructions for cooking jackfruit and adjust the cooking time accordingly.
Can I freeze the leftovers? Yes, you can freeze the leftovers of gudeg. Allow it to cool completely, then store it in airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with gudeg? Gudeg is traditionally served with steamed white rice. You can also serve it with crispy fried chicken, sambal (Indonesian chili sauce), and pickles for a complete meal.

Serving dishes and utensils

Pot - A large pot is necessary for cooking the gudeg.
Blender - You will need a blender to make the spice paste.
Knife - A sharp knife will be needed to cut the jackfruit, chicken, and shallots.
Cutting Board - A cutting board will provide a stable surface for chopping ingredients.
Spatula - A spatula will be useful for stirring the gudeg while it simmers.
Measuring Spoons - Measuring spoons will help you accurately measure the tamarind paste, palm sugar, and salt.
Ladle - A ladle will make it easier to serve the gudeg into bowls or plates.
Serving Bowls or Plates - You will need bowls or plates to serve the gudeg to your guests.

Origin stories

Gudeg, a traditional food from Yogyakarta in Indonesia, has a rich history tied to the culture of this ancient city, often being referred to as "The Brown Jackfruit Stew of Yogyakarta". The dish is so iconic that Yogyakarta is sometimes nicknamed "The City of Gudeg". The unique sweetness of gudeg symbolizes the Javanese philosophy of "manis", or "gentleness", where locals approach life with patience and sweetness. Interestingly, the cooking process of gudeg also mirrors this philosophy - the dish is slow-cooked over a gentle fire for several hours, allowing the flavors to delicately meld together. The resulting dish is a sweet and savory stew, as gentle and delightful as the philosophy it embodies.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.