Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, gudeg - young jackfruit stew. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Young jackfruit stew (Gudeg) is traditional Javanese stew where young jackfruit is stewed in spices and herbs and usually characterized by its sweet taste and its dark brown color from teak leaves. Gudeg Yogya is traditional Indonesian dish from the city of Yogyakarta in Central Java island. There are two young jackfruit dishes that are super famous in Indonesia, one is Padang jackfruit curry, and the other one is Yogyakarta jackfruit stew, lovingly called gudeg Jogja in Indonesia.
Gudeg - Young Jackfruit Stew is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Gudeg - Young Jackfruit Stew is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have gudeg - young jackfruit stew using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gudeg - Young Jackfruit Stew:
- Make ready 2 Tbsp cooking oil
- Get 4 bay leaves
- Make ready 250 diced beef
- Take 2 canned young green jackfruit
- Make ready 200 ml coconut milk
- Take 1 black tea bag
- Take 50 gram palm sugar or dark brown sugar
- Make ready 1 tsp salt or more to taste
- Get 4 hard boiled egg
- Take 1 inch ginger, bruised
- Prepare 2 inch galangal, bruised
- Make ready 4 garlic cloves
- Make ready 2 tsp coriander seeds
- Take 8 candlenuts (closest substitution is macadamia nuts or 10 blanched almonds)
- Get 3 shallots
Gudeg is made from young unripe jack fruit (Javanese: gori, Indonesian: nangka muda) stewed for several hours with palm sugar, and coconut milk. This is "Nasi Gudeg - Indonesian Jackfruit Stew" by Mark Wiens on Vimeo, the home for high quality videos and the people who love them. Vegan Smoky Jackfruit Stew This vegan smoky jackfruit stew is brimming with good-for-you ingredients yet you'd never know it based on taste. She was hospitalized for three days before passing away at the Bethesda hospital in Yogyakarta, her son-in-law Tri Widodo.
Instructions to make Gudeg - Young Jackfruit Stew:
- Pound the candlenuts, coriander, garlic, shallots and salt in a mortar and pestle until you have a smooth paste. Add a little bit of water if needed to get it going.
- Preheat a large pot with cooking oil. Add the ground spices, bay leaves, bruised ginger and galangal and sauté until fragrant.
- Add the diced beef and stir to mix. Pour coconut milk, tea bag, salt and brown sugar. Bring it to a boil and then lower the heat and cover to let it cook for next 1 hour. Give it a stir every now and then.
- Uncover and then add in the young jackfruits and hard boiled eggs and let it cook again for another hour or so until the jackfruit is soft to the point where you can easily shred it with a fork. The diced beef should be soft. The liquid should be almost all absorbed at this point and the eggs are nicely tinted with brown color.
- Serve with rice and sambal on the side.
Gudeg (green jackfruit stew) is a very sweet dish made of young jackfruit, cooked with palm sugar and seasoning until it turns dark brown and cannot be distinguished from cassava leaves, which are boiled together with it, and from the red beans, which are optional ingredients. It is actually a young unripe jackfruit stew. Gudeg is rarely served on it's own and there are a list of side dishes that are often associated with a Gudeg The dry version has a deep brownish colour to every ingredient in the dish, from the jackfruit, egg, chicken, and the thick sauce that's made from. Besides gudeg from young jackfruit, Yogyakarta also has gudeg manggar. Manggar means coconut flower that bears a different sensation in this food because this flower has crunchy texture like mushroom.
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