📝 About This Recipe
Hailing from the coastal town of Pekalongan in Central Java, Nasi Megono is a soul-warming dish that celebrates the humble young jackfruit. This aromatic specialty features finely minced jackfruit steamed with a mountain of freshly grated coconut and a complex blend of Javanese aromatics like torch ginger and kaffir lime. It is a texturally diverse, earthy, and fragrant meal that represents the true heart of Indonesian 'warung' culture.
🥗 Ingredients
The Megono Base
- 500 grams Young Green Jackfruit (canned in brine or fresh, finely minced)
- 200 grams Grated Coconut (freshly grated, use only the white part)
- 1 piece Kecombrang (Torch Ginger Bud) (finely sliced for authentic floral aroma)
- 4 pieces Kaffir Lime Leaves (deveined and very finely shredded)
- 3 pieces Salam Leaves (Indonesian Bay Leaves) (left whole)
- 1 stalk Lemongrass (bruised and tied in a knot)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 4 cloves Garlic
- 3 pieces Red Chili Peppers (seeded for less heat)
- 1 teaspoon Coriander Seeds (toasted)
- 2 cm Kencur (Aromatic Ginger) (peeled)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1 tablespoon Palm Sugar (shaved)
- 1.5 teaspoons Salt (adjust to taste)
Rice and Accompaniments
- 3 cups Jasmine Rice (cooked and kept warm)
- 2 tablespoons Fried Shallots (for garnish)
👨🍳 Instructions
-
1
Prepare the jackfruit: If using canned jackfruit, rinse thoroughly to remove brine. Finely mince the jackfruit until it resembles coarse crumbs. If using fresh, boil until tender first, then mince.
-
2
Create the spice paste: In a mortar and pestle or a high-speed blender, combine shallots, garlic, red chilies, coriander seeds, kencur, toasted shrimp paste, palm sugar, and salt. Grind until a smooth, fragrant paste forms.
-
3
In a large mixing bowl, combine the freshly grated coconut with the spice paste. Use your hands (wear gloves if sensitive to chili) to mix thoroughly, ensuring the coconut is evenly stained by the spices.
-
4
Add the minced jackfruit, finely sliced torch ginger bud, and shredded kaffir lime leaves to the coconut mixture. Toss well until the jackfruit is completely integrated.
-
5
Prepare your steamer: Fill the bottom with water and bring to a steady boil over medium-high heat.
-
6
Line the steamer basket with a clean banana leaf or parchment paper. Place the salam leaves and bruised lemongrass on the bottom for an extra layer of aromatics.
-
7
Spread the jackfruit and coconut mixture evenly over the leaves in the steamer basket.
-
8
Cover and steam the Megono mixture for 30-35 minutes. The coconut should become fragrant and the jackfruit should absorb all the spice flavors.
-
9
Once cooked, remove from the steamer and discard the large salam leaves and lemongrass stalk.
-
10
To serve, place a generous mound of warm jasmine rice on a plate or banana leaf. Top with a large portion of the steamed Megono mixture.
-
11
Garnish with a heavy sprinkle of crispy fried shallots for crunch.
💡 Chef's Tips
Use 'young' green jackfruit specifically, as ripe jackfruit is too sweet and soft for this savory application. If you cannot find fresh grated coconut, use frozen unsweetened grated coconut thawed at room temperature; avoid desiccated coconut as it is too dry. The Kecombrang (torch ginger) is the secret ingredient that provides the signature citrusy-floral punch—don't skip it if you can find it at an Asian grocer. For the best texture, ensure the jackfruit is chopped very finely, almost like the texture of pulled meat or coarse grains. Make sure your steamer water doesn't touch the food; you want the Megono to stay fluffy, not soggy.
🍽️ Serving Suggestions
Serve alongside 'Tempe Mendoan' (thin, batter-fried tempeh) for the ultimate Pekalongan experience. Pair with 'Opor Ayam' (coconut chicken curry) to add a rich, creamy element to the plate. Add a side of 'Sambal Terasi' (chili shrimp paste) if you prefer an extra kick of heat. A cold glass of Es Teh Manis (Indonesian sweet iced tea) perfectly balances the earthy spices. Include a few 'Krupuk Putih' (white fish crackers) for a delightful textural contrast.