Gudeg (Green Jackfruit Stew)
Gudeg is a sweet, slow-cooked stew of young green jackfruit from Yogyakarta in Java. Unripe jackfruit has a firm, stringy texture that holds up to long simmering and soaks up the sweetness of coconut sugar and the warm spice paste of shallot, candlenut, garlic and galangal. This version adds bone-in chicken and finishes with coconut milk. Traditionally it is eaten with rice, and it suits a table of shared dishes.
Instructions
Cut the young jackfruit into pieces about 1 inch thick and rinse them well.
Boil the jackfruit in water until it is tender, then drain it and set it aside.
Grind the shallots, candlenuts, garlic, salam leaves and galangal together until the paste smells fragrant. Add the chicken pieces and turn them until every piece is coated.
Stir-fry the coated chicken until the meat changes color. Pour in 4 cups of water, add the coconut sugar, and bring the pot to a boil.
Add the boiled jackfruit and let everything simmer until both the chicken and the jackfruit are tender.
Stir in the coconut milk about 5 minutes before the end of cooking and bring the stew back to a boil.
Serve hot with rice.
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