Gudeg (Yogyakarta Sweet Jackfruit Stew)

Name: Gudeg (Yogyakarta Sweet Jackfruit Stew)
Total time: 4 h 30 min
Yield: 6
Cuisine: Javanese
Ingredients: 1 kg Young green jackfruit; 1 L Coconut milk; 150 g Palm sugar; 120 g Shallots; 30 g Garlic; 5 Candlenuts; 2 tsp Ground coriander; 20 g Galangal, sliced; 4 Indonesian bay leaves (daun salam); Teak leaves; 2 tsp Salt; Steamed rice

Young jackfruit stewed for hours in coconut milk and palm sugar until it collapses into sweet, russet-brown strands — the dish Yogyakarta is named after in food terms.

来源

食谱提供 Javanese home kitchens · 🏺 传统 · Javanese household cooking

Traditional dish · Yogyakarta — A dish with no single author. The cited article describes gudeg as a traditional Javanese dish from Yogyakarta: young unripe jackfruit stewed for several hours with palm sugar and coconut milk, seasoned with garlic, shallot, candlenut, coriander, galangal, bay and teak leaves, the last giving its reddish-brown colour, and notes that it can stand alone as a vegetarian dish. The steps here are our own writing, not a reproduction.

Background on Wikipedia ↗

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步骤

Drain and rinse the jackfruit, cut any large chunks into bite-sized pieces, and boil it in plain water for 15 minutes. Drain.
Blend the shallots, garlic, candlenuts and coriander into a paste.
💡 There is no chili here at all. Gudeg is one of the very few Indonesian dishes with no heat in it — the fire comes from the sambal krecek served alongside.
Layer the jackfruit, spice paste, galangal, salam leaves, palm sugar and salt in a heavy pot. Pour over half the coconut milk and enough water to just cover.
Bring it to a bare simmer, cover, and leave it alone on the lowest heat for 2 hours. Do not stir.
💡 Stirring breaks the jackfruit into mush before it has taken on any colour. Gudeg is cooked by patience, not by agitation — leave the spoon out of the pot.
Add the rest of the coconut milk and cook uncovered on low for another 1.5–2 hours, until the liquid has almost gone and the jackfruit is deep red-brown.
Towards the end, watch it closely and shake the pot rather than stirring. It should be glossy and barely wet, not soupy.
💡 There is a lot of sugar in the pot and the last twenty minutes are when it burns. If it starts to catch, add a splash of water and move it to the smallest burner.
Taste and add salt — it needs more than you think to stop the sweetness dominating. Serve warm over rice.

💡 小贴士

Gudeg reheats beautifully and is traditionally cooked over two days, going back on the heat each time. It gets darker and better.
A full gudeg platter traditionally comes with hard-boiled egg, chicken and spicy beef-skin krecek. Those additions take the dish out of the vegan column — the pot itself as written here stays vegan.
If you cannot find teak leaves, dry shallot skins simmered in the pot give a surprisingly close colour for free.