Ingredients with Measurements:
- 1 kg young jackfruit, peeled and sliced into small pieces
- 500 ml coconut milk
- 2 cups water
- 2 bay leaves
- 2 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 5 cloves garlic, minced
- 5 shallots, minced
- 5 candlenuts, ground
- 2 tsp coriander powder
- 2 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 2 tbsp cooking oil
Special equipment needed:
- Large pot
- Mortar and pestle
Step-by-step instructions:
1. In a large pot, heat the cooking oil over medium heat. Add the minced garlic, shallots, and ground candlenuts. Stir until fragrant.
2. Add the coriander powder and stir for another minute.
3. Add the sliced jackfruit, bay leaves, kaffir lime leaves, and lemongrass. Stir well.
4. Pour in the coconut milk and water. Stir until well combined.
5. Add the salt, sugar, and tamarind paste. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 3-4 hours, or 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:
Medium heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 320
Total fat: 22g
Saturated fat: 18g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 30g
Dietary fiber: 6g
Total sugars: 10g
Protein: 5g
Substitutions for ingredients:
- Young jackfruit can be substituted with canned jackfruit or green papaya.
- Candlenuts can be substituted with macadamia nuts or cashews.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add boiled eggs or chicken to the dish for a protein boost.
- Use palm sugar instead of regular sugar for a more authentic flavor.
- Add chili peppers for a spicy kick.
Tips and tricks:
- Be patient when simmering the dish. The longer it simmers, the more flavorful it will be.
- Use a mortar and pestle to grind the candlenuts for a smoother texture.
- If the sauce is too thick, add more water or coconut milk.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice and garnish with fresh herbs.
Garnishes:
- Fresh cilantro
- Fried shallots
- Sliced chili peppers
Pairings:
- Steamed rice
- Fried chicken
- Grilled fish
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
- Fried tofu
Troubleshooting advice:
- If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the jackfruit is still tough after simmering for 3-4 hours, add more water and continue simmering until tender.
Food safety advice:
- Make sure to cook the jackfruit thoroughly to avoid any potential foodborne illnesses.
Food history:
- Gudeg is a traditional Indonesian dish that originated in the city of Yogyakarta. It is made with young jackfruit and cooked in coconut milk and spices.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and other Indonesian side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian