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
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp palm sugar
- 1 cup water
- 2 tbsp cooking oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the cooking oil over medium heat.
2. Add the coriander powder, cumin powder, turmeric powder, and salt. Stir until fragrant.
3. Add the young jackfruit, bay leaves, kaffir lime leaves, and lemongrass. Stir until the jackfruit is coated with the spices.
4. Pour in the coconut milk and water. Stir to combine.
5. Add the palm sugar and stir until dissolved.
6. Bring the mixture to a boil, then reduce the heat to low.
7. Simmer for 3-4 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: 3-4 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 30g
Protein per serving: 5g
Substitutions for ingredients:
- Young jackfruit can be substituted with canned jackfruit.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add chicken or beef to the dish for a meatier version.
- Add hard-boiled eggs to the dish for a protein boost.
Tips and tricks:
- Use a wooden spoon to stir the dish to prevent the jackfruit from breaking apart.
- If the sauce is too thin, remove the lid and simmer for an additional 30 minutes to thicken.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with sliced red chilies and fried shallots.
Pairings:
Pair with a cold glass of iced tea.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the jackfruit is not tender after 3-4 hours, continue to simmer until tender.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to wash the young jackfruit thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gudeg Madura is a traditional Indonesian dish from the island of Madura. It is made with young jackfruit and a variety of spices, and is typically served with steamed rice.
Flavor profiles:
Gudeg Madura has a sweet and savory flavor, with a slightly spicy kick from the chilies.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian