Entree: Indonesia – Indonesian Street Food – Gudeg (Sweet and savory Yogyakarta-style stew of young jackfruit braised in coconut milk and palm sugar)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 40 min

Ingredients

- 20 oz (565 g) young jackfruit in brine or water, drained and rinsed
- 4 bone-in chicken thighs, approx. 5 oz (140 g) each
- 4 hard-boiled eggs, approx. 2 oz (55 g) each, peeled
- 3 cups (720 ml) thick coconut milk
- 1 cup (240 ml) water
- 3/4 cup (150 g) palm sugar or brown sugar, grated
- 6 shallots, peeled and roughly chopped
- 4 garlic cloves
- 3 candlenuts or 3 tbsp (18 g) macadamia nuts as substitute
- 1 tsp (5 g) coriander seeds, toasted
- 1 tsp (5 g) galangal, sliced or 1/2 tsp (1 g) ground galangal
- 3 kaffir lime leaves (or 1 tsp / 1 g lime zest if unavailable)
- 2 bay leaves
- 1 tsp (5 g) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) sea salt, adjust to taste
- 2 tbsp (30 ml) cooking oil
- Fried shallots and sambal, for serving (optional)

Instructions

1. Make a spice paste by grinding or blending the shallots, garlic, candlenuts, coriander seeds, and galangal into a smooth paste with a little water if needed.
2. Heat the oil in a heavy pot over medium heat. Fry the spice paste until fragrant and the oil separates, about 5–7 minutes.
3. Add the drained jackfruit and stir to coat with the spice paste, cooking 3–4 minutes to allow flavors to mingle.
4. Pour in the coconut milk and 1 cup water, then add the palm sugar, kaffir lime leaves, bay leaves, tamarind water, and salt. Stir gently to combine.
5. Add the chicken thighs and bring to a gentle simmer. Reduce heat to low, cover, and simmer slowly for 1.5–2 hours, stirring occasionally, until the jackfruit is very soft and the sauce has reduced and darkened. If the liquid reduces too much, add a few tablespoons of water.
6. About 20 minutes before the end of cooking, nestle the hard-boiled eggs into the stew to absorb color and flavor.
7. Taste and adjust sweetness or salt as needed. Remove bay leaves and kaffir lime leaves before serving.
8. Serve gudeg hot with steamed rice, shredded chicken from the thighs, hard-boiled eggs, fried shallots, and sambal on the side.