Gudeg is a dish that comes from yogyakarta. With a unique shape like a cone and a delicious taste. If you don't have a cone shaped mould for your rice, roll up a large envelope and line it with baking paper.
INGREDIENTS
- 6 candlenuts
- 15 shallots
- 6 cloves garlic
- 2 tbsp coriander seeds
- 5 teak leaves (daun jati)
- 300 g young jackfruit
- 500 ml coconut water
- 500 ml coconut milk
- ¼ cup palm sugar, shredded
- 1 tbsp salt
- 4 Indonesian bay leaves (daun salam)
- 5 cm piece galangal, shredded
- 2 boiled Eggs
- 2 large pieces deep fried tofu
- 4 pieces tempeh
- chillies, finely sliced, to garnish
- fried shallots, to garnish
- white rice, to serve
HOW TO MAKE
- In a food processor, blend the candlenuts, shallots, garlic and coriander seeds into a paste.
- Layer the wok with 3 big teak leaves. Add in the young jackfruit.
- Pour in the coconut water and coconut milk followed by the shredded palm sugar and a tablespoon of salt. Add the paste that you’ve made earlier. Add in the bay leaves (torn) and galangal. Cover the wok with another teak leaf and leave to simmer for 2 hours.
- Remove the teak leaf, add in boiled eggs, cooked tofu and raw tempeh, cover with the teak leaf and cook for another hour.
- Serve the gudeg with rice shaped using a rice cone mould - I serve some mushy gudeg on the plate and the firm gudeg bits arranged on a satay stick. Garnish with fried shallots and sliced chilli.
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