Low Sodium Gudeg
Savor the authentic taste of Indonesia with this "Low Sodium Gudeg" recipe—a healthier twist on the traditional Javanese dish! Made with tender young jackfruit, creamy coconut milk, and natural sweetness from palm sugar, this dish is rich in flavor yet mindful of your sodium intake. Aromatics like shallots, garlic, and galangal create an irresistible depth, while bay leaves and optional teak leaves lend a fragrant, earthy touch. Slow-cooked to perfection for 3 hours, the jackfruit absorbs every nuance of the savory-sweet sauce, all enhanced by low-sodium soy sauce for a guilt-free indulgence. Serve this hearty, plant-based delicacy with steamed rice for a wholesome, low-sodium comfort meal that's as nourishing as it is delicious. Perfect for those craving a taste of Indonesia with a health-conscious edge!
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Recipe Information
Ingredients
- 1 kg Young jackfruit
- 400 ml Coconut milk
- 100 g Palm sugar
- 6 units Shallots
- 4 units Garlic cloves
- 3 units Candlenuts
- 5 cm Galangal
- 3 units Bay leaves
- 5 units Teak leaves (optional for color)
- 500 ml Water
- 1 tsp Black pepper
- 2 tbsp Low sodium soy sauce
Instructions
Start by preparing the ingredients. Cut the young jackfruit into medium-sized chunks and rinse them in water to remove any brine.
Peel the shallots and garlic cloves. Dice shallots finely, and crush the garlic.
Slice the galangal into thin rounds.
In a large pot, add the young jackfruit chunks along with coconut milk and water.
Add shallots, garlic, candlenuts, slices of galangal, bay leaves, and teak leaves if using them.
Stir in the palm sugar, black pepper, and low sodium soy sauce into the pot.
Place the pot over medium heat and bring to a gentle simmer. Stir occasionally and ensure the sugar has dissolved completely.
Once simmering, lower the heat to maintain a gentle simmer. Cover the pot loosely, allowing some steam to escape.
Cook for about 2.5 to 3 hours, until the jackfruit is tender and has absorbed the flavors completely. Stir occasionally and check to ensure the mixture doesn't dry out; add more water if necessary.
Once the jackfruit is fully cooked and the flavor is rich and savory with a hint of sweetness, remove from heat and let it rest for a few minutes before serving.
Serve warm with steamed rice or as part of a traditional Indonesian meal.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 416.5 g | 151% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 332.7 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 7018 mg | 149% | |
*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.
