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Monday, February 11, 2013

Gudeg Jogjakarta (Javanese Green Jackfruit Stew)


In Indonesian & English
 
Bahan
-  600 gr Nangka muda-ptg2, 6 ptg Ayam      -  400 ml Santan, Air secukupnya
-  300 gr Jantung pisang-ptg2                Saus areh:
-  6 Dn salam, 4 cm Lengkuas-iris jadi 4         -  300 ml Santan, 4 Dn jeruk, 100 ml Air
-  30 gr Gula jawa-ptg2, 800 ml Air kelapa    -  2 cm Lengkuas & 1 Sereh-geprek
-  3 st Teh hitam, 1 genggam klt baw.mrh     -  ½ st Lada bbk, 1 st Garam
-  4 Telur rebus-kupas, 1¼ sm Garam               Hlskan utk saus areh:
-  8 Baw.mrh+8 Kemiri+2 gr Asamhlskan      -  5 Baw.pth, 2 st Gula jawa, 8 Baw.mrh
-  5 Baw.pth+1 sm Ketumbarhlskan                -  1 st Ketumbar, 1 st Jintan, 8 Kemiri
 
Cara membuat
-   Lumuri ayam dng garam kmd ltkkan didasar panci tebal yg tinggi. Taruh berurutan ½ porsi dari: nangka+jantung pisang, garam, bumbu hls, gula jw, lengkuas & salam, ulangi urutan utk ½ porsi sisanya. Susun telur diatas. Tuangi santan & air kelapa. Tuang air secukupnya hingga seluruh bahan tertutup cairan. Mskkan teh ke saringan teh/kantung kain agar tak tersebar. Beri kulit bawang & teh utk pewarna.
-   Tutup panci & masak dng api kecil. Angkat ayam bila sdh empuk agar tak hancur. Angkat telur bila sdh kecoklatan. Sisihkan ayam & telur. Masak lagi hingga kuah tinggal sedikit/mengering, aduk sesekali. Setlh gudeg kering & coklat, buang kulit bawang, teh, salam & lengkuas.
-   Saus Areh: Tumis bumbu hls. Mskkan sereh, lengkuas, daun jeruk, lada, garam, aduk rata. Beri santan & air, masak sambil sesekali diaduk di api kecil hingga saus kental. Tuang di atas ayam & telur.
-   Hidangkan gudeg dng ayam+telur+saus & sambal goreng krecek (lihat resep Sambal Goreng Krecek).
 
Ingredients
-  600 gr unripe Jackfruit-cut, 6 Bay leaves     Thick coconut gravy:
-  300 gr edible Banana flower-cut, Water        -  300ml Coconut milk, 4 Kaffir lime leaves
-  4 boiled Eggs-peeled, 400 ml Coconut milk    -  100 ml Water, ½ tsp ground Pepper
-  30 gr Palm sugar-sliced, 8 Shallots-grind      -  2 cm Galangal & 1 Lemongrass-bruised
-  1 handful of Shallots skin, 3 tsp Black tea   Grind into a paste (for the coco.gravy):
-  4 cm Galangal-cut into 4, 1¼ tbsp Salt          -  8 Shallots, 1 tsp Salt, 8 Candlenuts
-  8 Candlenuts & 2 gr Tamarind-grind                 -  5 cloves Garlic, 2 tsp Palm sugar
-  5 cloves Garlic & 1 tbsp Coriander-grind         -  1 tsp Coriander, 1 tsp Cumin
-  800 ml Coconut juice, 6 pieces of Chicken
 
Directions
-   Rub the chicken with some salt & then place them in a thick bottomed pot. Put in ½ portions of each Jackfruit+Banana flower, salt, ground spices, palm sugar, galangal & bay leaves. Repeat the procedure for remaining ½ portions. Place the boiled eggs on top. Pour in the coconut milk & juice; add in enough water to cover all. Place the tea in a tea infuser & put it into the pot. Sprinkle with the shallots/onions skin (as coloring agent).
-   Cover the pot & cook over low heat. Remove the chicken from the pot after they are cooked & tender; also remove the eggs after they become brownish; set aside. Continue cooking until the liquid dries; stir once in a while. After the jackfruit & banana flower becomes brown, discard the shallots/onions skin, tea, bay leaves & galangal.
-   Thick coconut gravy: Saut√© the spices paste until fragrant. Stir in the lemongrass, galangal, kaffir lime leaves & pepper. Pour in the coconut milk & water. Cook over low heat; stir constantly until the gravy becomes rather thick. Remove from the heat & pour the gravy over the chicken & eggs.
-   Serve the stew with the chicken, eggs & beef skin crackers in spicy sauce (see also Beef Skin Crackers in Spicy Sauce recipe).

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