Recipe of Award-winning Gudeg - Young Jackfruit Stew

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, gudeg - young jackfruit stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Gudeg - Young Jackfruit Stew is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Gudeg - Young Jackfruit Stew is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook gudeg - young jackfruit stew using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Gudeg - Young Jackfruit Stew:

1. Make ready cooking oil
2. Get bay leaves
3. Take diced beef
4. Get canned young green jackfruit
5. Get coconut milk
6. Take black tea bag
7. Get palm sugar or dark brown sugar
8. Take salt or more to taste
9. Get hard boiled egg
10. Take ginger, bruised
11. Prepare galangal, bruised
12. Get garlic cloves
13. Make ready coriander seeds
14. Make ready candlenuts (closest substitution is macadamia nuts or 10 blanched almonds)
15. Prepare shallots

Steps to make Gudeg - Young Jackfruit Stew:

1. 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.
2. Preheat a large pot with cooking oil. Add the ground spices, bay leaves, bruised ginger and galangal and sauté until fragrant.
3. 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.
4. 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.
5. Serve with rice and sambal on the side.

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