[EN] Recipe GUDEG - a traditional javanese cuisine from Yogyakarta & Central Java, Indonesia

young jackfruit

🥗Healthier: mushrooms

💰Cheaper: canned jackfruit

Mushrooms provide a similar texture and flavor profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

kecap manis

🥗Healthier: soy sauce + sugar

💰Cheaper: soy sauce

Soy sauce with sugar mimics the sweetness and umami of kecap manis.

candlenuts

🥗Healthier: macadamia nuts

💰Cheaper: cashews

Macadamia nuts offer a similar richness and texture.

Prepare the unripe young jackfruit by cutting it into pieces and rinsing thoroughly.

Heat coconut milk in a large pot over medium heat until simmering.

Add bay leaves, lemongrass, and galangal to the pot, stirring to combine.

In a blender, mix garlic and shallots into a smooth paste.

Add the paste to the pot and cook for 5-7 minutes until fragrant.

Incorporate the young jackfruit into the pot, stirring to coat with the sauce.

Add palm sugar and salt, mixing well to dissolve the sugar.

Add dry tea leaves as a substitute for teak leaves.

Cover and simmer on low heat for several hours, stirring occasionally.

Add hard-boiled eggs to the pot, cooking for an additional 30 minutes.

Adjust seasoning to taste, adding more salt or sugar if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens