Gudeg

Gudeg (green jackfruit stew) is a dish very sweet young jackfruit, cooked with palm sugar and seasoning until it becomes dark brown and can not be distinguished from cassava leaves, boiled together with it, and red beans, ingredients that are optional.

Gudeg is usually served with rice, soup of coconut milk (areh), tofu, a country of chicken eggs, and traditional Sambal goreng krecek (another traditional food of Yogyakarta)

This food is easy to make although a bit time consuming. But it's definitely worth the time and effort.

Ingredients :

• 5 shallot
• 10 candlenut
  
• 10 garlic cloves
• 4 Indian bay leaves
• ½ lb. (250 g) jackfruit
  
• 2½ tsp. (12 g) coriander seeds
  
• 1¼ tsp. (6 g) cumin
  
• ¼ cup (62 ml) coconut sugar
  
• 2 cup (500 ml) coconut milk
  
• 2 tsp. (30 g ) tamarind
  
• 2 lb. (1 kg) chicken (cut into small pieces with bone)
• 5 cups (1.25 l) water
  
• 2 inches bruised galanga

Instruction:

1. Cut jackfruit into one-inch-thick pieces and wash.
2. Boil until tender.
3. Grind shallots, candle nuts, sauté paste, salam leaves, and galanga until fragrant, then add chicken pieces.
4. Stir-fry until chicken changes color.
5. Pour 4 cups of water and coconut sugar onto chicken and bring to a boil.
6. Add jackfruit and simmer until chicken and vegetables are tender.
7. Add coconut milk 5 minutes before it's done; bring back to a boil.
8. Serve hot with rice.

This dish is sweet and usually served with shrimp crackers.