Yogyakarta’s Green Jackfruit Sweet Stew (Gudeng Nangka) Recipe

Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. The main ingredient of gudeg is young unripe jackfruit -- known locally as gori -- boiled with palm sugar and coconut milk over low heat.

Gudeg is traditionally slow cooked in a clay pot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender and melts in your mouth. It tastes best when cooked over a wooden or charcoal fire. Just like most Indonesian food, gudeg is served with rice.

  • 500 gram young jackfruit, cut into bite-size pieces
  • 6 bay leaves
  • 3 kaffir lime leaves
  • 1 inch galangal, bruised
  • 2 lemongras, bruised and knotted
  • 1 teaspoon tamarind juice
  • 1 tea bag of black tea (optional)
  • 75 gram palm sugar
  • 1½ teaspoons salt
  • 1 liter coconut milk
  • 4 hard boiled eggs (optional)

Grind the following ingredients into spice paste:
  • 50 gram shallots
  • 4 cloves garlic
  • 8 candlenuts
  • 2 chili peppers
  • 1 teaspoon coriander seeds

  1. Place bay leaves, kaffir lime leaves, galangal, lemongrass, tamarind juice, tea bag, salt, palm sugar, and spice paste into a soup pot. It will be better if you have a clay pot big enough to cook this.
  2. Add jackfruit into the pot. Pour coconut milk into the pot, make sure that everything is submerged, and bring to boil.
  3. Reduce heat, add hard boiled eggs (if using), and simmer on the lowest heat setting possible until all liquid is fully absorbed by the jackfruit and eggs. Stir every 30 minutes or so. This process should take about 4 to 5 hours.
  4. Turn off heat; adjust seasoning as needed. Remove all the leaves and serve with rice.
photo: etyabdoel.com/

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