Gudeg | FoodieAtlas

Ingredients

For the Gudeg:
2 cups young jackfruit (fresh or canned), cut into chunks
1 cup coconut milk
2 tablespoons palm sugar or brown sugar
2 tablespoons tamarind paste
2 tablespoons vegetable oil
3-4 bay leaves
3-4 lemongrass stalks, bruised
1-2 pieces of turmeric leaves (optional)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt, to taste
For the Spice Paste (Bumbu):
6 shallots, peeled
4 cloves garlic, peeled
5-6 red chilies, seeds removed (adjust to taste)
2-3 candlenuts or macadamia nuts
1-inch piece of galangal (optional)
1-inch piece of ginger
1 teaspoon shrimp paste (terasi), optional

Instructions

Prepare the Spice Paste

In a blender or food processor, combine shallots, garlic, red chilies, candlenuts, galangal, ginger, and shrimp paste (if using). Blend until smooth, adding a little water if needed to create a paste.

Cook the Gudeg

Heat vegetable oil in a large pot over medium heat.

Add the spice paste and saut√© until fragrant, about 5-7 minutes.

Add the young jackfruit and continue to cook for another 5 minutes, stirring frequently.

Pour in the coconut milk, add bay leaves, lemongrass, and turmeric leaves (if using).

Stir in palm sugar, tamarind paste, ground coriander, ground cumin, and salt.

Bring to a simmer, then cover and cook on low heat for about 2-3 hours, or until the jackfruit is tender and the flavors have melded together. Stir occasionally and add water if needed to keep the mixture moist.

Serve

Once the gudeg is cooked and has absorbed the flavors, remove from heat.