Entree: Indonesia – Central Java – Gudeg (Slow-cooked Central Javanese stew of young jackfruit braised in coconut milk and palm sugar)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) young green jackfruit (nangka muda), cleaned and shredded
- 2 chicken legs, approx. 8 oz (225 g) each, skin on if preferred
- 4 large eggs, approx. 1 3/4 oz (50 g) each, hard-boiled and peeled
- 4 cups (960 ml) coconut milk
- 1 cup (240 ml) water (additional as needed)
- 1/2 cup (100 g) palm sugar, grated or chopped
- 2 tbsp (30 ml) coconut oil
- 8 shallots, peeled
- 4 cloves garlic
- 3 candlenuts (or macadamia nuts), chopped
- 1 tbsp (8 g) coriander seeds, toasted
- 1 tsp (6 g) shrimp paste (terasi), toasted (optional)
- 1 inch (15 g) galangal, peeled and sliced
- 2 kaffir lime leaves
- 2 Indonesian bay leaves (daun salam) or 2 regular bay leaves
- 1 tsp (6 g) fine salt, or to taste
- 2–3 teak leaves or guava leaves for color if available (optional)

Show original ingredient measurements

- 2 lb (900 g) young green jackfruit (nangka muda), cleaned and shredded
- 2 chicken legs, approx. 8 oz (225 g) each, skin on if preferred
- 4 large eggs, approx. 50 g each, hard-boiled and peeled
- 4 cups (960 ml) coconut milk
- 1 cup (240 ml) water (additional as needed)
- 1/2 cup (100 g) palm sugar, grated or chopped
- 2 tbsp (30 ml) coconut oil
- 8 shallots, peeled
- 4 cloves garlic
- 3 candlenuts (or macadamia nuts), chopped
- 1 tbsp (8 g) coriander seeds, toasted
- 1 tsp (6 g) shrimp paste (terasi), toasted (optional)
- 1 inch (15 g) galangal, peeled and sliced
- 2 kaffir lime leaves
- 2 Indonesian bay leaves (daun salam) or 2 regular bay leaves
- 1 tsp (6 g) fine salt, or to taste
- 2–3 teak leaves or guava leaves for color if available (optional)

Instructions

1. Make the spice paste by pounding or blitzing shallots, garlic, candlenuts, coriander seeds, and shrimp paste into a coarse paste with a little water if needed.
2. In a heavy Dutch oven or wide pot, heat coconut oil over medium heat and sauté the spice paste until fragrant and beginning to brown, about 5–7 minutes.
3. Add the shredded young jackfruit to the pot and stir to coat with the paste. Add chicken legs, hard-boiled eggs, galangal, kaffir lime leaves, daun salam, palm sugar, coconut milk, and 1 cup (240 ml) water.
4. Bring to a gentle simmer, then reduce heat to low. Partially cover and simmer very gently for 2–3 hours, stirring occasionally and adding water if the liquid reduces too quickly, until jackfruit is fork-tender and the sauce has thickened and darkened.
5. Remove the chicken and shred or serve whole alongside the gudeg. Adjust salt and palm sugar to taste; if using teak or guava leaves, add them during the last 30 minutes for deeper color, then remove before serving.
6. Serve gudeg warm with steamed rice, shredded chicken or the braised chicken legs, and boiled eggs. Optionally accompany with sambal and crispy fried shallots.