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Nasi Gudeg – Rice with Young Jackfruit in Coconut Milk
Nasi Gudeg from Yogyakarta is made with young, unripe jackfruit that you braise for three hours in coconut milk, palm sugar and spices until it turns brown, soft and sweet. Chicken and eggs cook in the same pot and pick up the color. Rice goes alongside. Buy young jackfruit, canned or fresh: ripe jackfruit falls apart during braising and does not work for gudeg.
Nasi Gudeg – Rice with Young Jackfruit in Coconut Milk
Laura Chen
4
30 minutes
195 minutes
930
Indonesian
Main course
Nasi Gudeg from Yogyakarta is made with young, unripe jackfruit that you braise for three hours in coconut milk, palm sugar and spices until it turns brown, soft and sweet. Rice, chicken and eggs go with it, the chicken and eggs taking on color in the same pot. Ripe jackfruit falls apart and does not work for gudeg.
Ingredients
For the spice paste:
- 8 shallots
- 6 garlic cloves
- 6 candlenuts (kemiri, oily nuts used as a thickener)
- 1 tbsp coriander seeds
- 2 tsp salt
For the gudeg:
- 800 g young green jackfruit from a can, drained, cut into 3 cm pieces
- 4 skinless bone-in chicken thighs (about 600 g)
- 4 eggs
- 400 ml coconut milk
- 800 ml water
- 70 g palm sugar (gula jawa, sugar from palm sap), grated
- 4 Indonesian bay leaves (salam leaves)
- 2 stalks lemongrass, bruised
- 4 cm galangal (Thai ginger), sliced
For the areh (coconut cream sauce):
- 150 ml coconut cream
- 1 Indonesian bay leaf (salam leaf)
- ½ tsp salt
To serve:
- 300 g jasmine rice
- Sambal, as desired
Instructions
- Boil the eggs for 8 minutes, cool them in cold water and peel them.
- Rinse the jackfruit in a sieve to wash out the brine. Toast the coriander seeds in a dry pan for 1 minute, until fragrant.
- Blend the shallots, garlic, candlenuts, coriander and salt with 3 tbsp water into a fine paste.
- Line the bottom of a heavy pot with the bay leaves, galangal and lemongrass. Layer the jackfruit, chicken and eggs on top, spread the paste and palm sugar over them, and pour in the coconut milk and water.
- Bring everything to a boil, then simmer partly covered over low heat. After 1 hour, lift out the chicken and set it aside, covered.
- Braise the jackfruit for another 2 hours, turning it gently every 30 minutes, until the liquid has almost cooked away and the pieces are reddish brown and soft. Return the chicken for the last 20 minutes.
- Cook the rice according to the package directions in the last half hour.
- For the areh, stir the coconut cream, bay leaf and salt in a small pot over low heat for 10 minutes, until the cream thickens.
- Taste the gudeg. It should be sweet with a salty edge. Plate the rice, jackfruit, a piece of chicken and an egg for each person, and spoon a little areh over the top.
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