Recipes/Tutorials

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 😀

Print Recipe

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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Ayam Ungkep Goreng (Indonesian Fried Chicken)

Since Covid-19 started, we super rarely do grocery shopping, like almost never, as we are using up stuff in the pantry, in the freezer, and whatnot. Needless to say, the kids would miss certain foods, like fried chicken.

Now that our province is slowly lifting bans and opening businesses, yesterday we got chicken, and BAM. I have happy kids once fried chicken were served at the table. They kept saying, so good, mommy. Hahaha.

I did breaded chicken that is slightly different than my usual. I did it the way my mum and sister would prepare their chicken, which is cooking it first, UNGKEP, then frying it.

By doing “ungkep”, it would lessen the frying time as the chicken already seasoned and cooked 🙂

My mum and sister would just fry directly after the ungkep chicken ready, but I coated mine with flour 🙂

30 pieces of chicken thighs and drumsticks

1 lemongrass, bruise

1 thumb ginger, slice

2 salam leaf, no subs

2 small dried galangal

A generous pinch of turmeric powder

3 tsp salt

Paste:

1 large onion

1 heaping tsp minced garlic

1/2 c water

Coating:

1 c flour

1/2 c cornstarch

4 tbsp chicken seasoning, such as Masako or Royco (if not Vegeta powder or salt)

Method:

In a food processor, turn onion, garlic, water into fine paste

Place lemongrass, galangal, salam leaf, ginger, turmeric powder and paste into non stick pan

Coat chicken pieces with spices, cover, and cook for 1 H on medium low heat until liquid absorbed

Meanwhile in a bowl, mix flour, cornstarch, and Masako

As soon as liquid in the pan absorbed and chicken pieces are cooked, coat them in the flour mixture

Frying:

Heat enough vegetable oil, fry chicken til golden brown, 5-8 mis

Check out the video 😀

Print Recipe

Ayam Ungkep Goreng

Indonesian Fried Chicken

Ingredients

  • 30 pieces of chicken thighs and drumsticks
  • 1 lemongrass bruise
  • 1 thumb ginger slice
  • 2 salam leaf no subs
  • 2 small dried galangal
  • A generous pinch of turmeric powder
  • 3 tsp salt

Paste

  • 1 large onion
  • 1 heaping tsp minced garlic
  • 1/2 c water

Coating

  • 1 c flour
  • 1/2 c cornstarch
  • 4 tbsp chicken seasoning such as Masako or Royco

Instructions

  • In a food processor, turn onion, garlic, water into fine paste
  • Place lemongrass, galangal, salam leaf, ginger, turmeric powder, salt, and paste into non stick pan
  • Coat chicken pieces with spices, cover, and cook for 1 H on medium low heat until liquid absorbed
  • Meanwhile in a bowl, mix flour, cornstarch, and Masako
  • As soon as liquid in the pan absorbed and chicken pieces are cooked, coat them in the flour mixture
  • Heat enough vegetable oil, fry chicken til golden brown, 5-8 mis

Video