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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 is traditionally slow cooked in a claypot for hours until all the liquid and spices have been absorbed by the jackfruit and the jackfruit meat is super tender and melt in your mouth. Gudeg - Young Jackfruit Stew step by step.
To begin with this particular recipe, we must prepare a few ingredients. You can have gudeg (young jackfruit stew) #instantpot using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make GUDEG (Young Jackfruit Stew) #instantpot:
- Prepare 2 cans (@ 280 grams) drained young jackfruit
- Make ready 8 large soft boiled eggs, peeled
- Make ready 2 chicken leg quarters
- Take 250 gram coconut sugar
- Get 60 ml water
- Make ready 5 bay leaves
- Get 2 dried galangal (about an inch long each)
- Get 2 cans (@ 400 ml) coconut milk
- Make ready 500 ml water
- Get 3 tea bags of black tea (optional)
- Get 👉I used tea bags to be able to get dark color that I can't get from the coconut sugar. In Indonesia coconut sugar has darker color than what I can find here
- Get Grind the following spices into paste :
- Get 25 grams garlic
- Prepare 100 grams shallot
- Get 2 tablespoons ground coriander
- Make ready 4 candlenuts
- Prepare 2 teaspoons salt
Gudeg Yogya is traditional Indonesian dish from the city of Yogyakarta in Central Java island. The most famous jackfruit dish in Indonesia is gudeg. Originated from Central Java, gudeg - Indonesian jackfruit stew is a must have when you visit the city of Jogjakarta. If you can get a hold of canned young jackfruit in your Asian market, do give this recipe a try :) Gudeg (young jackfruit stew) is a very famous traditional Javanese cuisine from Yogyakarta (Central Java), Indonesia.
Instructions to make GUDEG (Young Jackfruit Stew) #instantpot:
- Mix coconut sugar, spice paste and 60 ml water.
- Place in order chicken, jackfruit, eggs, bay leaves, galangal, coconut sugar mixture, tea bags into an electric pressure cooker. Add coconut milk and 500 ml water.
- Close the lid and turn the vent into sealed. Cook on manual on high pressure for 60 minutes. When it's done, do a quick release. Take out the tea bags.
- Serve gudeg with warm steamed rice and drizzle the broth over it.
Traditionally it is cooked slowly in a claypot for several hours until you get a reddish-brown color to the dish. Gudeg (Young Jackfruit Stew) originated in Yogyakarta which is located in Central Java. People from that area tend to like their food sweet and thus, Gudeg also tastes sweet from the palm sugar used. Gudeg The Sweet Jackfruit Stew of Yogyakarta - Yogyakarta, the cultural heartland of Java, is not only famous for its keraton or royal palace and well preserved Javanese traditions that highlight the people's daily life, but also its distinct culinary scene. If there is one dish that truly distinguishes Yogyakarta and everything it stands for, it would be none other than: Gudeg.
Above is the right way to prepare dinner gudeg (young jackfruit stew) #instantpot, very simple to make. Do the cooking phases correctly, relax and use your coronary heart then your cooking shall be scrumptious. There are many recipes that you can attempt from this web site, please discover what you want. Should you like this recipe please share it with your pals. Comfortable cooking.
