Gudeg Jogja Original (Yogyakarta's Sweet, Savory, and Rich Young Jackfruit Stew)

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• 1.5 kg Young jackfruit
• 1 liter Thick coconut milk
• 1 liter Thin coconut milk
• 250 grams Palm sugar (gula jawa), finely shaved
• 3-4 leaves Teak leaves (for natural brown color, optional)
• 1/2 chicken Free-range chicken, cut into 4 pieces
• 6 Boiled eggs, peeled
• 4 leaves Bay leaves
• 1 inch piece Galangal, smashed
• 500 ml Coconut water (optional, for boiling)
• 8 cloves Shallots
• 5 cloves Garlic
• 5 Candlenuts, roasted
• 1 tsp Ground coriander
• 2 tsp Salt
• 1 tbsp Granulated sugar
• 200 grams Beef skin (krecek), soaked in hot water
• 10 pieces Curly red chilies
• 8 pieces Bird's eye chilies (adjust to taste for spiciness)
• 2 pieces Red tomatoes
• 1 cluster Petai (stink beans, optional)

👩‍🍳 Instructions

1. 1 Wash the young jackfruit thoroughly and cut into medium-sized pieces. Briefly boil in boiling water for 10 minutes to remove the sap, then drain.
2. 2 Grind the shallots, garlic, candlenuts, and coriander into a smooth paste to make the base seasoning for the gudeg.
3. 3 Prepare a large pot and line the bottom with teak leaves (if using) so the gudeg turns a rich brown color without burning. Arrange the young jackfruit on top.
4. 4 Place the boiled eggs and free-range chicken on top of the jackfruit. Sprinkle with the ground seasoning paste, shaved palm sugar, bay leaves, and galangal.
5. 5 Pour in the thin coconut milk and coconut water until the ingredients are submerged. Cook over medium heat without stirring for 1 hour so the jackfruit doesn't fall apart.
6. 6 Once the jackfruit starts to soften, gently stir from the bottom up. Pour in the thick coconut milk, add the salt and granulated sugar, and adjust the seasoning to taste.
7. 7 Continue cooking over low heat, stirring occasionally, for 3-4 hours until the coconut milk reduces, the jackfruit becomes tender, and the gudeg turns a deep brown color. The longer it cooks, the richer the flavor and darker the color will become.
8. 8 While waiting for the gudeg to finish cooking, make the krecek sambal: sauté the ground seasoning paste (shallots, garlic, red chilies, and bird's eye chilies, blended) until fragrant.
9. 9 Add the soaked beef skin (krecek), tomatoes, and petai if desired. Pour in a little coconut milk and water, and cook until the krecek is tender and the sauce has reduced. Season with salt and sugar to taste.
10. 10 Once the gudeg is perfectly cooked (tender, brown, and rich), remove from heat. Serve the gudeg with shredded or cut chicken, egg, a drizzle of areh sauce (thick coconut milk cooked separately until thickened), and the krecek sambal on top. Serve with warm steamed rice.

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📊 Nutrition Facts / serving

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