Gudeg Jogja (Slow Cooked Young Jackfruit)
Gudeg Jogja (Slow Cooked Young Jackfruit)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, gudeg jogja (slow cooked young jackfruit). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Gudeg Jogja (Slow Cooked Young Jackfruit) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Gudeg Jogja (Slow Cooked Young Jackfruit) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook gudeg jogja (slow cooked young jackfruit) using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Gudeg Jogja (Slow Cooked Young Jackfruit):
  1. Prepare 300 gr young jackfruit (note: DO NOT use the yellow ones)
  2. Take 5 hard boiled eggs
  3. Get 300 ml coconut milk
  4. Get 5 salam leaves
  5. Prepare 2 lemongrass stems
  6. Make ready 50 gr brown sugar
  7. Get 1 tsp saffron
  8. Get Sweet soya sauce
  9. Prepare Spice paste:
  10. Make ready 5 garlic
  11. Get 6 small shallots
  12. Take 3 candlenut
  13. Make ready 2 tsp coriander seeds
  14. Make ready 1 tsp pepper
  15. Make ready 1 tsp cumin
  16. Prepare 1 tsp curcuma
  17. Make ready 3 spoons olive oil
Steps to make Gudeg Jogja (Slow Cooked Young Jackfruit):
  1. Put the spices into food processor to make spice paste.
  2. Wash the young jackfruit and peel the hard boiled eggs. Set aside.
  3. Heat up oil in a big pan. Turn the heat to medium when the oil turns gold and put in the spice paste.
  4. Add in bay leaves, lemongrass stems, and coconut milk.
  5. Turn the heat into low and throw in the young jackfruit and eggs. Add brown sugar, saffron, and sweet soya sauce.
  6. Slow cook for 2,5 to 3 hours. Taste to correct.
  7. Serve it with rice, kerupuk, and sambal.

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