Gudeg

Gudeg (GOO-deg)

Sweet Jackfruit Stew

⏱ Prep Time 5 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 565 kcal

Young jackfruit slow-cooked for hours in coconut milk with palm sugar and teak leaves until it turns a deep mahogany brown, soft and sweet, served with rice, chicken, and sambal krecek.

Nutrition & Info

Protein 20.0g

Carbs 65.0g

Fat 25.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ coconut

Equipment Needed

heavy clay pot or Dutch oven wooden spoon

Presentation Guide

Vessel: clay pot or banana leaf

Garnishes: hard-boiled egg, sambal krecek

Accompaniments: steamed rice, areh (coconut cream sauce), fried chicken

Ingredients

1 kg young unripe jackfruit, cubed
800ml coconut milk
200g palm sugar (gula Jawa), grated
8 shallots
5 cloves garlic
3 candlenuts (kemiri)
2 tsp coriander seeds
3 cm galangal, sliced
4 bay leaves
5 teak leaves (or substitute with 1 tbsp dark soy sauce for color)
4 hard-boiled eggs
Salt
Sambal krecek (beef skin crackling in chili)

Instructions

1
Grind shallots, garlic, candlenuts, and coriander into a smooth paste.
2
Place young jackfruit in a heavy pot. Add spice paste, coconut milk, palm sugar, galangal, bay leaves, and teak leaves.
3
Bring to a gentle simmer and cook on very low heat for 4-5 hours, stirring occasionally, until jackfruit is very soft and deeply browned.
4
Add hard-boiled eggs during the last hour of cooking so they absorb the flavors and turn brown.
5
The gudeg is ready when the coconut milk has been fully absorbed and the jackfruit is a rich mahogany color.
6
Serve with steamed rice, a hard-boiled egg, and sambal krecek (spicy beef skin cracklings).

💡

Did You Know?

Gudeg is so iconic to Yogyakarta that the city is nicknamed "Kota Gudeg" (Gudeg City), and traditional gudeg vendors begin cooking at midnight for the morning rush.

Chef's Notes

Equipment Tips

heavy clay pot or Dutch oven
wooden spoon

Garnishing

hard-boiled egg, sambal krecek

Accompaniments

steamed rice, areh (coconut cream sauce), fried chicken

The Story Behind Gudeg

Gudeg is the culinary soul of Yogyakarta, tracing back to the era of the Mataram Sultanate. The use of teak leaves gives the dish its distinctive brown color, and the extremely long cooking time was traditionally done in clay pots over wood fire. Gudeg represents the Javanese culinary philosophy of patience and gentle cooking, where time itself is the most important ingredient.

🕐 Traditionally enjoyed breakfast and lunch in yogyakarta 📜 Origins: Mataram Sultanate, centuries old

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