Gudeg

Ingredients

• 2 cans (20 oz each) young jackfruit (canned or fresh)
• 2 cups coconut milk
• 3 tbsp palm sugar (or brown sugar)
• 4 medium shallots
• 3 cloves garlic
• 1 tsp coriander powder
• 8 oz tempeh or firm tofu
• 1 whole lime

Instructions

1. 1

   Drain and rinse the 2 cans young jackfruit, then cut into bite-sized pieces. Set aside.

2. 2

   In a blender, puree the 4 shallots, 3 garlic cloves, and 1 tsp coriander powder with a splash of water to make a smooth paste.

3. 3

   In a large pot, heat 2 tbsp oil over medium. Add the spice paste and cook until fragrant and darker, about 5 minutes.

4. 4

   Add the jackfruit, 2 cups coconut milk, 3 tbsp palm sugar, and 1 tsp salt. Stir to combine.

5. 5

   Simmer uncovered over low heat, stirring occasionally, until jackfruit is tender and sauce thickens, about 25 minutes. The sauce should cling to the jackfruit.

6. 6

   While stew simmers, slice the 8 oz tempeh or tofu into thin strips. Fry in 1/2 cup oil until golden and crispy, about 5 minutes. Drain on paper towels.

7. 7

   Serve gudeg with rice cakes, crispy tempeh, and a lime wedge for squeezing. Garnish with fried shallots if you have them.

Tools you’ll need

• Large pot
• Blender
• Frying pan
• Knife and cutting board

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