Gudeg Jogjakarta (Javanese Green Jackfruit Stew)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 600 gr Nangka muda & 300 gr Jantung pisang-potong2
• 6 potong Ayam, 6 Daun salam, 4 cm Lengkuas-potong 4
• 4 Telur rebus-kupas, 400 ml Santan, 800 ml Air kelapa
• 3 st Teh hitam, 1 genggam kulit bawang merah
• 1¼ sm Garam, 30 gr Gula jawa-iris2, Air secukupnya

Haluskan untuk Gudeg:

• 5 Bawang putih, 8 Bawang merah, 8 Kemiri
• 1 sm Ketumbar, 2 gr Asam

Saus areh:

• 300 ml Santan, 4 Daun jeruk, 100 ml Air, 1 st Garam
• 2 cm Lengkuas & 1 Sereh-geprek, ½ st Lada bubuk

Haluskan untuk saus areh:

• 5 Bawang putih, 2 st Gula jawa, 8 Bawang merah
• 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 nasi hangat, ayam+telur+saus areh & Sambal Goreng Krecek (klik pada link untuk melihat resepnya).

 

Ingredients

• 600 gr unripe Jackfruit & 300 gr edible Banana flower-cut
• 4 boiled Eggs-peeled, 400 ml Coconut milk, 6 Bay leaves
• 6 pieces Chicken, 30 gr Palm sugar-sliced, 1¼ tbsp Salt
• 1 handful of Shallots skin, 3 tsp Black tea, Water
• 800 ml Coconut juice,4 cm Galangal-cut into 4

Grind into a paste-for the Jackfruit stew:

• 8 Candlenuts, 2 gr Tamarind, 1 tbsp Coriander
• 5 Garlic cloves, 8 Shallots

Thick coconut gravy:

• 100 ml Water,300 ml Coconut milk, 4 Kaffir lime leaves
• 2 cm Galangal & 1 Lemongrass-bruised, ½ tsp Pepper

Grind into a paste-for the coco.gravy:

• 5 cloves Garlic, 8 Shallots, 1 tsp Salt, 8 Candlenuts
• 2 tsp Palm sugar, 1 tsp Coriander, 1 tsp Cumin

 

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: Sauté 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 Jackfruit stew with warm rice, the chicken+eggs+gravy & Beef Skin Crackers in Spicy Sauce (click on the link for the recipe).