Gudeg is a traditional Javanese dish made with unripe jack fruit and is from my fathers birthplace Yogyakarta or Yogya – old spelling Djokja, other spelling Jogja. Yogya is also known as “Kota Gudeg” – city of gudeg. This dish is served with steamed rice, called ‘nasi gudeg’. You can serve this dish vegetarian style with only the jackfruit in coconut milk with various spices and tofu and/or tempeh or with hard boiled egg. Serve also with chicken in coconut milk (opor ayam) and sambal goreng krecek (made with beef skin or tahu skin).
There are different styles of gudeg; Solo style (more soupy and whitish in color) and the most popular is the Yogyakarta style (dryer, darker and sweeter), the East Java style is more spicy.
This recipe is my first one pot dish using the new Sous V Pot multi cooker. Usually gudeg is prepared by using teak leaves which gives it its dark brown color. As a substitute you could use a black tea bag. Finding fresh young jackfruit is not easy to find. Asian stores sell two canned kinds. Look for the green jackfruit not the ripe yellow one.
5 hard boiled eggs
10 oz. drained young green jackfruit in brine
14 fl oz coconut milk
2 lemongrass stems, bruised
4 kaffir lime leaves
5 salam leaves
2 tsp terasi bakar (roasted fermented shrimp paste)
1 inch of galanga (kencur / kaempferia galanga), bruised
1 inch galangal (laos), bruised
2 tbs tamarind water (dilute 1 tsp tamarind in 2 tbs hot water)
1.8 oz brown sugar
sweet soya sauce
5 cloves of garlic
5 small shallots
1 tsp pepper (ground)
1 tsp curcuma (ground)
1 tsp coriander (ground)
1 tsp cumin (ground)
salt to taste
1 black tea bag (optional for color)
Hard boil eggs and peel
Drain jackfruit and add into the pot
Pour coconut milk into the pot
Put candlenut, garlic and shallots in food processor to make paste and add to pot
Add lemongrass stems, kaffir lime leaves, salam leaves, galangal, brown sugar, sweet soy sauce, hard boiled eggs and spices (pepper, curcuma, coriander, cumin). Add tea bag for darker color – optional.
Put on the lid of he slowcooker and set on high for 6 hours.
My mothers recipe is not so dark and less sweet. Her favorite combination is sayur gudeg with string beans and chicken filet served with bebotok made with ground beef. That recipe will follow later this year. Stay tuned.