Ingredients with Measurements:
- 1 kg young jackfruit
- 500 ml coconut milk
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 1 tsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp galangal powder
- 1 tsp turmeric powder
- 1 cup water
- 4 cups steamed rice
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. Cut the young jackfruit into small pieces and remove the seeds.
2. In a large pot, combine the jackfruit, coconut milk, bay leaves, lemongrass, kaffir lime leaves, coriander powder, cumin powder, salt, sugar, and tamarind paste. Stir well.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 2-3 hours, or until the jackfruit is tender and the sauce has thickened.
4. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
5. Add the galangal powder and turmeric powder to the pan, and stir well.
6. Add the onion and garlic mixture to the pot with the jackfruit, and stir well.
7. Add 1 cup of water to the pot, and stir well.
8. Let the mixture simmer for another 30 minutes, or until the sauce has thickened and the flavors have melded together.
9. Serve the nasi gudeg hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 50g
Protein per serving: 5g
Substitutions for ingredients:
- Canned jackfruit can be used instead of fresh jackfruit.
- Brown sugar can be used instead of white sugar.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add boiled eggs to the pot for a protein boost.
- Use chicken or beef instead of jackfruit for a meaty version.
- Add chili peppers for a spicy kick.
Tips and tricks:
- Make sure to remove all the seeds from the jackfruit before cooking.
- Stir the pot occasionally to prevent the sauce from burning.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover nasi gudeg in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nasi gudeg in the microwave or on the stove over low heat.
Presentation ideas:
Serve the nasi gudeg in a bowl with the steamed rice on the bottom and the jackfruit mixture on top.
Garnishes:
Garnish the nasi gudeg with fried shallots and sliced green onions.
Pairings:
Serve the nasi gudeg with a side of sambal or pickles.
Suggested side dishes:
- Indonesian-style fried chicken
- Stir-fried vegetables
- Coconut milk-based soup
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer until it thickens.
- If the jackfruit is still tough after cooking, let it simmer for longer until it becomes tender.
Food safety advice:
- Make sure to cook the jackfruit thoroughly to prevent foodborne illness.
- Store leftover nasi gudeg in the refrigerator promptly.
Food history:
Nasi gudeg is a traditional Indonesian dish that originated in Yogyakarta, a city on the island of Java. It is made with young jackfruit, which is a common ingredient in Indonesian cuisine.
Flavor profiles:
Nasi gudeg has a sweet and savory flavor, with hints of coconut, lemongrass, and spices.
Serving suggestions:
Serve nasi gudeg as a main dish for lunch or dinner. It is often eaten with steamed rice and other Indonesian side dishes.
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Region: Indonesian