Entree: Indonesia – Java – Gudeg (Sweet-savory Javanese stew of young jackfruit braised in spiced coconut milk, typically served with rice, eggs, and chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (450 g) young green jackfruit, drained if canned and cut into bite-size pieces
- 2 bone-in chicken thighs, approx. 10 oz (280 g) each
- 4 hard-boiled eggs, approx. 2 oz (60 g) each
- 4 cups (960 ml) thick coconut milk
- 1 cup (240 ml) water (add more as needed for braising)
- 6 oz (170 g) palm sugar (gula jawa), grated
- 6 shallots, approx. 3.5 oz (100 g) total, peeled and halved
- 4 cloves garlic, approx. 0.5 oz (15 g), peeled
- 2 candlenuts (kemiri), approx. 12 g
- 2 tsp (4 g) ground coriander (toasted coriander seeds ground)
- 1 inch (2.5 cm) galangal, sliced or smashed
- 2 bay leaves
- 1 tsp (6 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil
- Teak leaf (daun jati), optional for color and aroma

Instructions

1. Prepare spice paste by pounding or blending shallots, garlic, candlenuts, and ground coriander into a coarse paste; set aside.
2. Heat vegetable oil in a wide heavy pot over medium heat; add the spice paste and sauté until fragrant, about 4–5 minutes.
3. Add jackfruit pieces and chicken thighs to the pot; stir to coat with the paste for 2–3 minutes.
4. Pour in coconut milk and water, add grated palm sugar, galangal, bay leaves, teak leaf if using, and salt. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer slowly for 1.5–2 hours until jackfruit is very tender and the sauce has thickened, stirring occasionally and adding more water if it becomes too dry.
6. During the last 20–30 minutes add the hard-boiled eggs to warm through and let flavors meld; adjust salt and sweetness to taste.
7. Remove galangal and bay leaves before serving. Serve gudeg hot with steamed rice and the braised chicken and eggs.