International > Indonesian > Balinese

Gudeg Bali Recipe

Ingredients with Measurements:
- 1 kg young jackfruit, cut into small pieces
- 500 ml coconut milk
- 3 bay leaves
- 3 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 5 shallots, sliced
- 3 garlic cloves, sliced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 cup water

Special equipment needed:
- Large pot
- Mortar and pestle

Step-by-step instructions:

1. In a large pot, combine the young jackfruit, coconut milk, bay leaves, kaffir lime leaves, and lemongrass. Bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
3. In a mortar and pestle, grind the shallots and garlic into a paste.
4. Add the shallot and garlic paste, coriander powder, cumin powder, turmeric powder, salt, sugar, and tamarind paste to the pot. Stir well to combine.
5. Add 1 cup of water to the pot and stir again.
6. Simmer the gudeg for another 2-3 hours, stirring occasionally, until the jackfruit is tender and the sauce has thickened.
7. Serve hot with steamed rice.


Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrate: 32g
Dietary fiber: 6g
Sugars: 10g
Protein: 5g

Substitutions for ingredients:
- Young jackfruit can be substituted with canned jackfruit or green papaya.
- Tamarind paste can be substituted with lime juice or vinegar.

Variations:
- Add boiled eggs to the gudeg for a protein boost.
- Add chicken or beef to the gudeg for a meaty version.
- Add chili peppers for a spicy kick.

Tips and tricks:
- Use young jackfruit for the best texture and flavor.
- Stir the gudeg occasionally to prevent sticking and burning.
- Adjust the seasoning to taste.

Storage instructions:
- Store leftover gudeg in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the gudeg in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the gudeg in a bowl with steamed rice.
- Garnish with fried shallots and sliced chili peppers.

Garnishes:
- Fried shallots
- Sliced chili peppers

Pairings:
- Steamed rice
- Fried chicken
- Grilled fish

Suggested side dishes:
- Sambal
- Pickles
- Fried tempeh

Troubleshooting advice:
- If the gudeg is too watery, simmer it for longer until the sauce has thickened.
- If the gudeg is too thick, add more water to thin it out.

Food safety advice:
- Make sure to cook the jackfruit thoroughly to prevent foodborne illness.

Food history:
- Gudeg is a traditional Indonesian dish from the city of Yogyakarta in Central Java.

Flavor profiles:
- Sweet, savory, and slightly spicy.

Serving suggestions:
- Serve the gudeg hot with steamed rice and garnishes.

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Region: Indonesian

Taste: Sweet, Spicy, Savory, Tangy, Rich