Sundanese Cuisine
Gudeg Jogja (Yogyakarta-style Jackfruit Stew)
Prep
30 min
Cook
240 min
Servings
6
Level
Hard
Gudeg is a signature dish from Yogyakarta that's sweet and rich! Young jackfruit is simmered for hours with coconut milk and palm sugar until it turns a deep brown color. It's served with areh (thickened coconut sauce), egg, tofu, and krecek (spicy beef skin) sambal. A legendary dish you'll fall in love with.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g young jackfruit, diced
- 5 hard-boiled eggs
- 4 pieces white tofu, fried
- 200g krecek (dried beef skin), soaked in hot water
- 1 liter thick coconut milk
- 500ml thin coconut milk
- 200g grated palm sugar
- 5 leaves bay leaves
- 4 leaves teak leaves (if available)
- 6 shallots
- 4 clove garlic
- 5 toasted candlenuts
- 3cm (about 1-inch piece) galangal, smashed
- 2 tsp ground coriander
- 1 tsp salt
- to taste Banana leaves for lining the pot
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👩🍳 Instructions
- 1 Grind the shallots, garlic, candlenuts, and coriander into a smooth paste
- 2 Line the bottom of a large pot with banana leaves
- 3 Arrange the young jackfruit on top of the banana leaves
- 4 Add the spice paste, galangal, bay leaves, and teak leaves
- 5 Pour in the thin coconut milk, then add the palm sugar and salt
- 6 Cook over high heat until it comes to a boil
- 7 Turn the heat down to the lowest setting
- 8 Simmer gently for 3-4 hours, stirring occasionally from the bottom
- 9 After 2 hours, add the hard-boiled eggs and fried tofu
- 10 Pour in the thick coconut milk and stir gently
- 11 Keep cooking until the coconut milk reduces and the jackfruit turns brown
- 12 Cook the krecek separately: simmer the krecek with seasonings and chili until tender
- 13 Serve the gudeg with rice, areh (thick coconut sauce), egg, tofu, and krecek
💡 Tips
• Gudeg requires PATIENCE — the longer it cooks, the tastier it gets and the darker brown the color becomes
• Teak leaves are what give gudeg its signature brown color — if you can't find them, you can use a bit of brown food coloring instead
• Gudeg tastes even better the next day, once the flavors have had more time to soak in
📊 Nutrition Facts / serving
480
Calories (kcal)
18 g
Protein
26 g
Fat
44 g
Carbs
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