Gudeg (Yogyakarta-Style Jackfruit Stew)

Gudeg is a traditional dish from Yogyakarta, Indonesia, known for its sweet and savory flavors, featuring young jackfruit (nangka muda) slow-cooked with coconut milk, palm sugar, and aromatic spices. This iconic dish has a rich, dark brown color, often achieved through hours of simmering with teak leaves, and is typically paired with tender chicken, boiled eggs, and a spicy sambal. Gudeg embodies the warm, communal spirit of Javanese cuisine and is a must-try for its unique, comforting taste. Below is a detailed, step-by-step recipe to make authentic Gudeg at home.

Ingredients (Serves 4-6)

For the Gudeg:

• 2 lbs (900g) young jackfruit (fresh or canned, drained if canned), cut into bite-sized chunks
• 6 cups (1.5 liters) coconut milk (from 2-3 coconuts or canned)
• 1 cup (200g) palm sugar (or brown sugar), shaved or grated
• 4-6 chicken thighs or drumsticks (optional)
• 4-6 hard-boiled eggs, peeled
• 5 teak leaves (optional, for authentic dark color; or substitute with 1-2 black tea bags)
• 2 stalks lemongrass, white parts only, bruised
• 4 kaffir lime leaves (or substitute with 1 tsp lime zest)
• 2 bay leaves
• 1-inch piece galangal, sliced
• 1 tsp salt (adjust to taste)

For the Spice Paste (Bumbu):

• 8 shallots, roughly chopped
• 5 cloves garlic
• 5 candlenuts (or substitute with 5 macadamia nuts or 2 tbsp blanched almonds)
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp shrimp paste (terasi), toasted (optional, for umami)
• 1/2 tsp ground white pepper

For Serving:

• 2 cups steamed white rice
• 1 cup chicken or beef krechek (spiced cow skin crackers, optional)
• 2-3 hard-boiled eggs, halved (additional, if not cooked in the stew)
• 1/4 cup fried shallots (for garnish)
• Sambal goreng (spicy sambal with tempeh or tofu, optional)
• 1 cup boiled peanuts (optional)

Step-by-Step Recipe

Step 1: Prepare the Ingredients

1. Prepare the Jackfruit: If using fresh young jackfruit, remove the tough core and seeds, then cut into bite-sized chunks. If using canned jackfruit, drain and rinse thoroughly to remove any brine flavor. Set aside.
2. Hard-Boil the Eggs: Place eggs in a saucepan, cover with water, and boil for 10-12 minutes. Transfer to an ice bath, peel, and set aside.
3. Prepare the Chicken (Optional): If including chicken, rinse the thighs or drumsticks and pat dry. Set aside.
4. Soak Teak Leaves (Optional): If using teak leaves for coloring, soak them in warm water for 10 minutes to release their natural dye. If using tea bags, no soaking is needed.

Step 2: Make the Spice Paste (Bumbu)

1. Blend the Paste: In a food processor or blender, combine shallots, garlic, candlenuts, ground coriander, ground cumin, shrimp paste (if using), and white pepper. Add 2-3 tablespoons of water and blend into a smooth paste.
2. Sauté the Paste: Heat a large pot or Dutch oven over medium heat (no oil needed yet). Add the spice paste and sauté for 5-7 minutes, stirring frequently, until fragrant and slightly darkened. If it sticks, add a tablespoon of water to deglaze.

Step 3: Cook the Gudeg Base

1. Add Aromatics: To the pot with the spice paste, add the bruised lemongrass, kaffir lime leaves, bay leaves, and galangal slices. Sauté for another 2 minutes to release their aromas.
2. Add Jackfruit and Liquids: Add the jackfruit chunks to the pot, stirring to coat them in the spice mixture. Pour in 4 cups of coconut milk and 2 cups of water (or enough to just cover the jackfruit). Stir well.
3. Add Palm Sugar and Seasoning: Add the palm sugar and salt, stirring until the sugar dissolves. If using teak leaves or tea bags, add them now for color.
4. Simmer the Base: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking. The jackfruit should start to soften, and the liquid will reduce slightly.

Step 4: Add Chicken and Eggs (Optional)

1. Add Proteins: After the jackfruit has cooked for 1 hour, add the chicken pieces (if using) and peeled hard-boiled eggs to the pot. Nestle them into the broth so they’re submerged.
2. Continue Simmering: Add the remaining 2 cups of coconut milk to maintain the liquid level. Cover and simmer for another 2-3 hours on low heat, stirring occasionally. The jackfruit should become very tender, the broth should thicken, and the color should turn a deep brown (especially if using teak leaves or tea bags).
3. Check Texture and Seasoning: The jackfruit should be soft and almost mushy, with a thick, stew-like consistency. Taste the broth and adjust with more salt or palm sugar if needed for a balanced sweet-savory flavor.

Step 5: Prepare the Accompaniments

1. Cook the Rice: Steam white rice according to package instructions. Alternatively, prepare lontong (compressed rice cakes) by boiling rice wrapped in banana leaves for 1-2 hours, then slice into rounds.
2. Prepare Krechek (Optional): If using krechek, soak the cow skin crackers in water for 10 minutes, then cook in a separate pan with a sambal paste (made from shallots, garlic, chilies, and coconut milk) until tender and spicy.
3. Make Sambal Goreng (Optional): Prepare a spicy sambal by sautéing a paste of shallots, garlic, red chilies, and tomatoes, then adding diced tempeh or tofu and cooking until fragrant and slightly crispy.

Step 6: Serve the Gudeg

1. Prepare Serving Plates: Place a portion of steamed rice (or lontong) on each plate. Add a spoonful of gudeg (jackfruit stew) alongside, including some of the thickened broth.
2. Add Proteins: Place a piece of chicken (if using) and a halved boiled egg on the plate. If you prepared additional hard-boiled eggs, add them now.
3. Add Accompaniments: Include a small portion of krechek, boiled peanuts, and sambal goreng (if prepared) on the side.
4. Garnish: Sprinkle with fried shallots for crunch and flavor.
5. Serve Immediately: Serve warm, encouraging diners to mix the gudeg with the rice for the best experience.

Tips for Success

• Jackfruit Selection: Young jackfruit is essential for the right texture. If using canned jackfruit, opt for those packed in water or brine, not syrup, to avoid excess sweetness.
• Color and Flavor: Teak leaves are traditional for the dark brown color, but black tea bags work as a substitute. The longer you simmer, the darker the gudeg will become.
• Slow Cooking: Gudeg is best cooked low and slow. For an even deeper flavor, cook for up to 6-8 hours, or use a slow cooker on low for 8 hours.
• Make Ahead: Gudeg tastes better the next day as the flavors meld. Prepare it a day in advance, refrigerate, and reheat gently before serving.
• Vegetarian Option: Omit the chicken and shrimp paste for a fully plant-based version. Add tempeh or tofu for extra protein.
• Storage: Gudeg can be refrigerated for up to 3 days or frozen for up to a month. Reheat with a splash of coconut milk to restore the creamy texture.

Serving Suggestion

Gudeg is a complete meal but shines in a traditional Javanese spread alongside dishes like ayam goreng (fried chicken) or tahu tempe bacem (sweet soy-braised tofu and tempeh). Pair with a refreshing drink like es teh manis (sweet iced tea) or wedang jahe (ginger tea) to complement the rich, sweet flavors.