Yogyakarta Gudeg

Ingredients

• •Young jackfruit
• •Coconut milk
• •Palm sugar
• •Bay leaf
• •Galangal
• •Shallot
• •Garlic
• •Coriander seed
• •Teak leaves

Steps

1. 1Cut young jackfruit into large chunks and boil them in water for about 20 minutes, until they soften slightly and lose their raw bitterness.
2. 2Grind shallot, garlic, and coriander seed into a smooth paste using a mortar and pestle.
3. 3Layer teak leaves in the bottom of a heavy clay pot, a traditional trick that helps turn the finished dish a deep reddish brown.
4. 4Arrange the boiled jackfruit over the leaves, then pour over the ground spice paste, bruised galangal, and torn bay leaves.
5. 5Pour in coconut milk until the jackfruit is mostly submerged, then add generous chunks of palm sugar.
6. 6Bring the pot to a gentle simmer and cook it uncovered for several hours, stirring occasionally and topping up coconut milk as it reduces.
7. 7Continue simmering until the jackfruit turns deeply tender and almost falls apart, and the liquid reduces into a thick, sweet, mahogany colored sauce.
8. 8Let the gudeg rest off the heat for a while so the jackfruit soaks up even more flavor.
9. 9Serve the gudeg warm over steamed rice, often alongside hard boiled eggs and fried tempeh for a full meal.