Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, gudeg - young jackfruit stew. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Gudeg - Young Jackfruit Stew is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Gudeg - Young Jackfruit Stew is something that I have loved my whole life. They’re nice and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook gudeg - young jackfruit stew using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gudeg - Young Jackfruit Stew:
- Prepare 2 Tbsp cooking oil
- Get 4 bay leaves
- Get 250 diced beef
- Prepare 2 canned young green jackfruit
- Get 200 ml coconut milk
- Prepare 1 black tea bag
- Make ready 50 gram palm sugar or dark brown sugar
- Make ready 1 tsp salt or more to taste
- Take 4 hard boiled egg
- Get 1 inch ginger, bruised
- Take 2 inch galangal, bruised
- Prepare 4 garlic cloves
- Get 2 tsp coriander seeds
- Make ready 8 candlenuts (closest substitution is macadamia nuts or 10 blanched almonds)
- Make ready 3 shallots
Gudeg is made from unripe jack fruit boiled for several hours with palm sugar, and. This is "Nasi Gudeg - Indonesian Jackfruit Stew" by Mark Wiens on Vimeo, the home for high quality videos and the people who love them. The main ingredient of Gudeg is young unripe jackfruit, known locally as gori. In the process, the shredded young jackfruits are boiled with palm The process of making this traditional jackfruit stew can be tiring and tedious.
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.
Almost every part of the process is time consuming, and must be done with. 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. Traditionally, Gudeg gain it's dark brown colour from one exotic ingredient, teak leaves. If you didn't put any, the jackfruit stew will stay pale. Here's an alternative secret ingredient … black tea leaves or bags.
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