📝 About This Recipe
Transport your senses to the royal city of Yogyakarta with this iconic Javanese masterpiece, a slow-cooked young jackfruit stew braised in rich coconut milk and aromatic spices. This dish is celebrated for its unique mahogany hue—traditionally achieved using teak leaves—and its complex profile of deep sweetness balanced by earthy galangal and savory notes. It is a true labor of love, offering a melt-in-your-mouth texture that defines the pinnacle of Indonesian comfort food.
🥗 Ingredients
The Jackfruit Base
- 1 kg Young Green Jackfruit (canned in brine is acceptable; if fresh, peel and cut into chunks)
- 2-3 pieces Teak Leaves or Black Tea Bags (used to achieve the traditional deep reddish-brown color)
- 1.5 liters Coconut Milk (use full-fat for the richest texture)
- 500 ml Coconut Water (adds a subtle natural sweetness)
The Spice Paste (Bumbu)
- 12 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 6 pieces Candlenuts (toasted)
- 1 tablespoon Coriander Seeds (toasted)
- 150 grams Palm Sugar (Gula Jawa) (dark variety preferred, shaved)
Aromatics and Seasoning
- 5 cm Galangal (bruised)
- 5-7 pieces Salam Leaves (Indonesian Bay Leaves) (essential for authentic aroma)
- 2 teaspoons Salt (adjust to taste)
- 6 pieces Hard-boiled Eggs (peeled; will be braised with the jackfruit)
👨🍳 Instructions
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1
If using fresh young jackfruit, boil the chunks in water for 10-15 minutes to remove the sap, then drain. If using canned, rinse thoroughly and pat dry.
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2
Prepare the spice paste by blending the shallots, garlic, toasted candlenuts, and coriander seeds with a splash of oil or water until a smooth, fine paste is formed.
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3
Line the bottom of a heavy-bottomed pot or a slow cooker with the teak leaves (or place tea bags in the center) and the salam leaves.
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4
Layer the jackfruit chunks over the leaves, followed by the bruised galangal and the shaved palm sugar.
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5
Pour the prepared spice paste over the jackfruit, then add the coconut water and coconut milk until the jackfruit is completely submerged.
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6
Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to the lowest possible setting.
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7
Gently nestle the hard-boiled eggs into the liquid among the jackfruit chunks. These will absorb the color and flavor of the stew.
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8
Cover the pot with a lid and simmer slowly. This process should take 4 to 5 hours. Check occasionally to ensure the bottom isn't scorching.
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9
Halfway through the cooking (around 2 hours), gently stir the mixture. You will notice the jackfruit softening and turning a darker shade of brown.
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10
Continue simmering until the liquid has almost completely evaporated and the jackfruit is tender enough to be easily mashed with a spoon.
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11
Once the liquid is reduced to a thick, oily glaze and the jackfruit is deep mahogany, remove the teak leaves/tea bags and the galangal.
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12
Taste and adjust seasoning with more salt or palm sugar if needed. The final result should be savory-sweet and very tender.
💡 Chef's Tips
For the most authentic flavor, cook the Gudeg a day in advance as the flavors deepen significantly overnight. If you cannot find Teak leaves, 2-3 black tea bags are a perfect substitute for achieving that signature dark color. Do not rush the process; high heat will curdle the coconut milk and toughen the jackfruit instead of making it tender. Use 'Young' or 'Green' jackfruit specifically; ripe yellow jackfruit is too sweet and soft for this savory application. If the stew looks too dry before the jackfruit is tender, add a small amount of water or extra coconut milk.
🍽️ Serving Suggestions
Serve warm over a bed of fragrant steamed jasmine rice (Nasi Putih). Pair with 'Opor Ayam' (Javanese white chicken curry) for a complete festive meal. Accompany with 'Sambal Goreng Krecek' (spicy cattle skin crackers stew) for a spicy contrast. Add a side of 'Tempeh Bacem' (braised sweet tempeh) and a dollop of spicy sambal terasi. Enjoy with a glass of iced jasmine tea or warm ginger tea to cleanse the palate.