Gudeg Jogja (Jackfruit Stew)

Was missing Gudeg so very much, but only had 1 can of green jackfruit. So my dear husband went to grocery store to get me some cans. 1 would be enough, of course, but since I wanted it to be complete, well somewhat, as I do not have cow skin crackers (krecek), I knew it would have a lot of proteins more than the jackfruit and that would be weird hahaha

So here is my almost complete gudeg 😀 A rather sweet jackfruit stew packed with protein 😀

Man, I miss Jogja!

4 chicken thighs

Enough water

2 tempeh, slice

1 tofu, firm, slice

5 hard boiled eggs, skinned

1 can thick coconut milk

2 tsp salt

Brown sugar to taste (stew has to be on the sweeter side, so the amount of the brown sugar is depending of how sweet you’d like the stew to be)

2 salam leaf

1 dried galangal

3 cans green jackfruit, drain, rinse

Spice paste:

1 tbsp ground coriander

1/2 tbsp minced garlic

1/2 large purple onion

5 candlenut (no subs)

1 tsp hard shrimp paste

Tea Solution (originally, Gudeg needs teak leaf, to produce nice dark coloring and flavor of the stew):

1 c hot boiling water

2 tsp lose leaf black tea

Method:

Place chicken into a pot, cover with just enough water, boil for 30 mins

Meanwhile, make paste in a food processor

Drop sliced tempeh, tofu, into the pot, salam leaf, galangal, Pour in tea. Boil for 10 mins

Pour in coconut milk, and paste, stir to combine

Season with salt and brown sugar, stir to combine

Lastly drop in boiled eggs, and cook until all liquid absorbed (about an H), don’t forget to stir occasionally so it will not burn on the bottom

Check out the video 😀

Gudeg Jogja

Central Java jackfruit stew

Ingredients

  • 4 chicken thighs
  • Enough water
  • 2 tempeh slice
  • 1 to fu firm, slice
  • 5 hard boiled eggs
  • 1 can coconut milk
  • 2 tsp salt
  • Brown sugar to taste
  • 2 salam leaf
  • 1 dried galangal

Spice Paste

  • 1 tbsp ground coriander
  • 1/2 tbsp minced garlic
  • 1/2 large purple onion
  • 5 candlenut
  • 1 tsp hard shrimp paste

Tea Solution

  • 1 c hot boiling water
  • 2 tsp lose leaf black tea

Instructions

  • Place chicken into a pot, cover with just enough water, boil for 30 mins
  • Meanwhile, make paste in a food processor
  • Drop sliced tempeh, tofu, into the pot, salam leaf, galangal, Pour in tea. Boil for 10 mins
  • Pour in coconut milk, and paste, stir to combine
  • Season with salt and brown sugar, stir to combine
  • Lastly drop in boiled eggs, and cook until all liquid absorbed (about an H), don’t forget to stir occasionally so it will not burn on the bottom

Video

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