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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Gori (Sayur Nangka)

My mother would call this jack fruit soup in coconut milk as sayur gori (gori is nangka which is Indonesian word for jack fruit)

There are many versions of this soup, some using mung beans some don’t

We would have cassava leaf as the main green in the soup.

This following version is Canada version hahahah As there isn’t cassava leaf here 😀 We also would not add bell pepper as they are not common, but hey, why not 😛

1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp onion powder
1 tsp garlic powder
3 tsp mushroom granules
5 c water
Vegeta powder, to taste (2 tbsp)
1 beef cube seasoning (such as Knorr)
1 can coconut milk
1 chayotte, grate
1 large onion, thinly sliced
3 garlic, thinly sliced
2 kale, just the leaves
3 bell peppers, cubed
300 g ground beef

Brown beef in medium high heat
Stir in onion and garlic
Pour in 3 c water, add in spices and seasonings, cook for 15 mins
Add in veggies, 2 c water, and coconut milk
Cook covered for 15 mins (until kale tender)

Check the video to see how I prepared this soup 🙂

Sayur Nangka

kale and jack fruit in coconut milk soup

Ingredients

  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp onion powder
  • 1 tsp garlic powder
  • 3 tsp mushroom granules
  • 5 c water
  • Vegeta powder to taste (2 tbsp)
  • 1 beef cube seasoning such as Knorr
  • 1 can coconut milk
  • 1 chayotte grate
  • 1 large onion thinly sliced
  • 3 garlic thinly sliced
  • 2 kale just the leaves
  • 3 bell peppers cubed
  • 300 g ground beef

Instructions

  • Brown beef in medium high heat
  • Stir in onion and garlic
  • Pour in 3 c water, add in spices and seasonings, cook for 15 mins
  • Add in veggies, 2 c water, and coconut milk
  • Cook covered for 15 mins (until kale tender)

Video