Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, gudeg - young jackfruit stew. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Young jackfruit stew (Gudeg) is traditional Javanese stew where young jackfruit is stewed in spices and herbs and usually characterized by its sweet taste and its dark brown color from teak leaves. Gudeg Yogya is traditional Indonesian dish from the city of Yogyakarta in Central Java island. There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia.

Gudeg - Young Jackfruit Stew is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Gudeg - Young Jackfruit Stew is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have gudeg - young jackfruit stew using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gudeg - Young Jackfruit Stew:

1. Prepare 2 Tbsp cooking oil
2. Make ready 4 bay leaves
3. Prepare 250 diced beef
4. Prepare 2 canned young green jackfruit
5. Get 200 ml coconut milk
6. Take 1 black tea bag
7. Prepare 50 gram palm sugar or dark brown sugar
8. Take 1 tsp salt or more to taste
9. Make ready 4 hard boiled egg
10. Make ready 1 inch ginger, bruised
11. Get 2 inch galangal, bruised
12. Prepare 4 garlic cloves
13. Prepare 2 tsp coriander seeds
14. Make ready 8 candlenuts (closest substitution is macadamia nuts or 10 blanched almonds)
15. Get 3 shallots

Gudeg is made from unripe jack fruit boiled for several hours with palm sugar, and. The main ingredient of Gudeg is young unripe jackfruit, known locally as gori. In the process, the shredded young jackfruits are boiled with palm The process of making this traditional jackfruit stew can be tiring and tedious. Almost every part of the process is time consuming, and must be done with.

Instructions to make Gudeg - Young Jackfruit Stew:

1. Pound the candlenuts, coriander, garlic, shallots and salt in a mortar and pestle until you have a smooth paste. Add a little bit of water if needed to get it going.
2. Preheat a large pot with cooking oil. Add the ground spices, bay leaves, bruised ginger and galangal and sauté until fragrant.
3. Add the diced beef and stir to mix. Pour coconut milk, tea bag, salt and brown sugar. Bring it to a boil and then lower the heat and cover to let it cook for next 1 hour. Give it a stir every now and then.
4. Uncover and then add in the young jackfruits and hard boiled eggs and let it cook again for another hour or so until the jackfruit is soft to the point where you can easily shred it with a fork. The diced beef should be soft. The liquid should be almost all absorbed at this point and the eggs are nicely tinted with brown color.
5. Serve with rice and sambal on the side.

Gudeg (green jackfruit stew) is a very sweet dish made of young jackfruit, cooked with palm sugar and seasoning until it turns dark brown and cannot be distinguished from cassava leaves, which are boiled together with it, and from the red beans, which are optional ingredients. Here is how you cook that. Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) stewed for several hours with palm sugar, and coconut milk. Traditionally, Gudeg gain it's dark brown colour from one exotic ingredient, teak leaves.

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