Indonesian Gudeg

Make Ahead and Storage

Keeps in the fridge for 4 days and freezes for up to 3 months.

Making Indonesian Gudeg

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1. Put the jackfruit, coconut milk, water, tea, shallots, garlic, coriander, galangal, bay leaves, sugar, soy sauce and salt in a heavy pot.

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2. Bring to a simmer, then cook with the lid slightly open for 60 minutes, stirring occasionally.

   Mark done Start 60 min timer

3. Add the chicken and eggs. Continue to simmer for 80 minutes, until the chicken is tender, the liquid has reduced and the jackfruit is dark brown and soft.

   Mark done Start 80 min timer

4. Serve with rice, a spoon of the thick sauce and sambal.

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Tips for Success

• Rinse the canned jackfruit well to remove the brine.
• Stir gently to keep the jackfruit pieces whole.
• Serve with something hot and sour to balance the sweetness.

Serving Ideas

Steamed rice · Sambal krecek · Fried tofu · Boiled egg

Changing the Recipe

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.