Ingredients with Measurements:
- 1 kg young jackfruit, cut into small pieces
- 500 ml coconut milk
- 5 shallots, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the sliced shallots and minced garlic, and sauté until fragrant.
3. Add the coriander powder, turmeric powder, and bay leaves, and stir until combined.
4. Add the young jackfruit pieces, and stir until coated with the spice mixture.
5. Pour in the coconut milk, and stir until well combined.
6. Add the salt, sugar, and tamarind paste, and stir until dissolved.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the jackfruit is tender and the sauce has thickened.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 25g
Protein: 5g
Substitutions for ingredients:
- Young jackfruit can be substituted with canned jackfruit or green papaya.
- Coconut milk can be substituted with coconut cream or regular milk.
Variations:
- Add boiled eggs or chicken to the dish for a protein boost.
- Use different spices such as cumin or cinnamon for a different flavor profile.
- Add chili peppers for a spicier version.
Tips and tricks:
- Use a wooden spoon to stir the dish to prevent the jackfruit from breaking apart.
- If the sauce is too thin, simmer for longer until it thickens to your desired consistency.
- Gudeg Kering tastes even better the next day when the flavors have had time to develop.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice and garnish with sliced chili peppers and fried shallots.
Garnishes:
Sliced chili peppers and fried shallots
Pairings:
Steamed rice, cucumber salad, and fried chicken
Suggested side dishes:
Cucumber salad and fried chicken
Troubleshooting advice:
- If the jackfruit is still tough after simmering for 2-3 hours, continue to simmer until tender.
- If the sauce is too thick, add more coconut milk or water to thin it out.
Food safety advice:
- Make sure to cook the jackfruit thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before consuming.
Food history:
Gudeg Kering is a traditional Indonesian dish from the city of Yogyakarta. It is made with young jackfruit and cooked in coconut milk and spices.
Flavor profiles:
Gudeg Kering is sweet and savory with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve hot with steamed rice and garnish with sliced chili peppers and fried shallots.
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Region: Indonesian