Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, gudeg jogja (slow cooked young jackfruit). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Gudeg is Yogyakarta (Jogja)'s iconic dish. It is as old as the city itself and has been served since, on its inhabitants' dinner tables – from the Sultan's to the common people's. There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia.

Gudeg Jogja (Slow Cooked Young Jackfruit) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Gudeg Jogja (Slow Cooked Young Jackfruit) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have gudeg jogja (slow cooked young jackfruit) using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Gudeg Jogja (Slow Cooked Young Jackfruit):

1. Get 300 gr young jackfruit (note: DO NOT use the yellow ones)
2. Make ready 5 hard boiled eggs
3. Make ready 300 ml coconut milk
4. Take 5 salam leaves
5. Make ready 2 lemongrass stems
6. Get 50 gr brown sugar
7. Get 1 tsp saffron
8. Make ready Sweet soya sauce
9. Prepare Spice paste:
10. Make ready 5 garlic
11. Get 6 small shallots
12. Get 3 candlenut
13. Take 2 tsp coriander seeds
14. Prepare 1 tsp pepper
15. Take 1 tsp cumin
16. Get 1 tsp curcuma
17. Take 3 spoons olive oil

Cooked over low heat with coconut milk and palm sugar, and thicken during cooking with bumbu mix consisting of an amazing combination of spices and herbs. There is also another variant of Gudeg which is called Gudeg Manggar. Instead of young unripe jackfruit, Gudeg Manggar uses coconut flower which is locally known as Manggar. Gudeg (young jackfruit stew) is a very famous traditional Javanese cuisine from Yogyakarta (Central Java), Indonesia.

Instructions to make Gudeg Jogja (Slow Cooked Young Jackfruit):

1. Put the spices into food processor to make spice paste.
2. Wash the young jackfruit and peel the hard boiled eggs. Set aside.
3. Heat up oil in a big pan. Turn the heat to medium when the oil turns gold and put in the spice paste.
4. Add in bay leaves, lemongrass stems, and coconut milk.
5. Turn the heat into low and throw in the young jackfruit and eggs. Add brown sugar, saffron, and sweet soya sauce.
6. Slow cook for 2,5 to 3 hours. Taste to correct.
7. Serve it with rice, kerupuk, and sambal.

Traditionally it is cooked slowly in a claypot for several hours until you get a reddish-brown color to the dish. Gudeg Gudeg is Indonesian green jackfruit stew. But when it done, you will fill delicious from this food :) Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. It is made from young Nangka (jack fruit, called gori) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves - the latter giving a reddish brown color to the dish.

So that is going to wrap this up with this exceptional food gudeg jogja (slow cooked young jackfruit) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!