Gudeg
Dive into the rich, aromatic world of Javanese cuisine with Gudeg, Indonesia’s beloved sweet-savory dish packed with flavor and tradition. Featuring tender young jackfruit simmered in fragrant coconut milk infused with palm sugar, bay leaves, and galangal, this slow-cooked masterpiece transforms humble ingredients into a melt-in-your-mouth delight. The addition of succulent chicken pieces and a medley of spices like coriander, cumin, and cloves elevate the dish, while the long simmering time concentrates its luscious flavors. Perfectly paired with steamed rice, hard-boiled eggs, and fiery sambal, Gudeg is a must-try comfort food that showcases the heartwarming essence of Indonesian culinary heritage. Whether you’re seeking a taste of Yogyakarta or an unforgettable dinner idea, this Gudeg recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 500 grams young jackfruit (nangka)
- 400 ml coconut milk
- 150 grams palm sugar (gula merah)
- 5 leaves bay leaves
- 2 cm galangal, sliced
- 500 ml water
- 1 teaspoon coriander seeds
- 0.5 teaspoon cumin seeds
- 3 pieces cloves
- 2 pieces candlenuts, chopped
- 4 cloves garlic
- 6 pieces shallots
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 500 grams chicken, cut into pieces
Instructions
Begin by preparing the spice paste. In a mortar and pestle or a food processor, grind together coriander seeds, cumin seeds, cloves, candlenuts, garlic, and shallots until they form a smooth paste.
Take the young jackfruit and cut it into approximately 5cm-wide chunks. Rinse thoroughly under cold water and set aside.
Heat a large pot over medium heat. Add the spice paste and sauté for a few minutes until fragrant.
Add the young jackfruit pieces to the pot and stir to coat them evenly with the spice mixture.
Pour in the coconut milk and water. Stir well to combine the ingredients.
Add the palm sugar, bay leaves, galangal, salt, and white pepper. Stir to ensure everything is well mixed.
Place the chicken pieces on top of the jackfruit mixture, pressing them slightly into the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid.
Simmer the gudeg gently for about 3 hours, stirring occasionally. Ensure that the jackfruit is completely tender, and the liquid has reduced and thickened, coating all ingredients richly.
Towards the end of cooking, taste the gudeg and adjust seasoning if needed, adding more salt or sugar to your preference.
Once cooked, serve the gudeg warm with steamed rice, hard-boiled eggs, and sambal on the side.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 338.8 g | 123% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 276.2 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 447 mg | 34% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4575 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
