Nasi Gudeg (Jackfruit Stew)

Ingredients

For Gudeg (Jackfruit Stew):

• 1 kg young jackfruit (nangka muda), peeled, cored, and cut into 2-3 cm pieces
• 1.5-2 litres thin coconut milk
• 500 ml thick coconut milk
• 250-300 g palm sugar (gula merah), finely chopped
• 5-6 bay leaves (daun salam)
• 3 stalks lemongrass, bruised
• 3 cm galangal, bruised
• 10-15 teak leaves (daun jati) or 3-4 black tea bags (for colour, optional)
• 1 teaspoon salt, or to taste

For Ground Spices (Bumbu Halus):

• 12 shallots
• 6 cloves garlic
• 5 candlenuts, roasted
• 1 tablespoon coriander seeds, roasted
• 1/2 teaspoon cumin, roasted
• Salt to taste

Instructions

1. Prepare Jackfruit: Boil the young jackfruit pieces in water for about 15-20 minutes until slightly tender. Drain well and set aside. This step helps remove the sticky sap.
2. Prepare Ground Spices: Grind all ground spice ingredients (shallots, garlic, candlenuts, coriander seeds, cumin, salt) into a fine paste using a mortar and pestle or a food processor.
3. Layering in Pot: Line the bottom of a large, heavy-bottomed pot or clay pot with some bay leaves, bruised lemongrass, and galangal. If using teak leaves or tea bags, place them amongst the base layers for optimal color extraction.
4. Arrange Jackfruit: Arrange the par-boiled jackfruit pieces evenly over the spice layer in the pot.
5. Add Spices and Sugar: Scatter the finely chopped palm sugar over the jackfruit. Spread the ground spice paste evenly over the jackfruit and palm sugar.
6. Add Coconut Milk: Pour in the thin coconut milk until the jackfruit is almost submerged. Add remaining bay leaves. Bring to a boil, then reduce heat to very low.
7. Simmer: Cover the pot tightly and simmer on very low heat for 4-6 hours, or until the jackfruit is very tender and has absorbed most of the liquid and turned a reddish-brown color (due to palm sugar and teak/tea leaves). Stir occasionally and gently to prevent burning, especially towards the end.
8. Add Thick Coconut Milk: Once the jackfruit is very tender and the liquid has reduced significantly, add the thick coconut milk. Stir gently.
9. Continue Simmering: Continue to simmer for another 1-2 hours, uncovered, or until the sauce has thickened and coats the jackfruit pieces well. The Gudeg should be relatively dry, not watery. Adjust salt to taste.
10. Rest: For best results, let the Gudeg rest for several hours or preferably overnight. Gudeg tastes even better the next day as the flavors deepen. Reheat gently before serving.
11. Serve: Serve Nasi Gudeg warm with steamed white rice, and traditionally accompanied by Telur Pindang (marbled eggs), Opor Ayam (chicken in coconut milk), and Sambal Goreng Krecek (spicy beef skin crackers).