Gudeg is a signature dish from Yogyakarta, Central Java, famous for its sweet, earthy flavor and brown/red color. The stew is made from young, unripe jackfruit, slow-cooked in a mixture of coconut milk, palm sugar (gula merah), and teak leaves (daun jati—essential for color).

Prep Time	Cook Time	Serves
30 minutes	6–8 hours	8–10

Part A: Ingredients

• Jackfruit: 2 lbs Young, Green Jackfruit, chopped into large pieces (available canned in brine, drained).
• Liquid Base: 2 liters Thick Coconut Milk, 1 cup Water.
• Sweetener: 1 cup Palm Sugar (Gula Merah), shaved or chopped.
• Coloring: 5-8 Teak Leaves (Daun Jati—substitute with black tea bags for color if unavailable, though flavor is different).
• Protein: 6-8 Hard-boiled eggs (peeled), 1 lb Chicken (bone-in pieces, optional).

Spice Paste (Bumbu)

• 8 Shallots (or 1 large red onion)
• 4 cloves Garlic
• 2-inch piece Galangal (or ginger)
• 2-inch piece Turmeric (or 1 tsp ground)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 2 Bay Leaves (or Indonesian Daun Salam)
• 3 Lemongrass stalks, white part only (smashed)

Part B: Instructions

Step 1: Prepare the Spice Paste (Bumbu)

1. Grind all the spice paste ingredients (shallots, garlic, galangal, turmeric, coriander, cumin) into a smooth paste using a blender or mortar and pestle.

Step 2: Layer and Build the Pot

1. Line the bottom of a large, heavy pot or Dutch oven with the Teak Leaves (or tea bags). This prevents sticking and imparts the traditional color.
2. Place the jackfruit chunks on top of the leaves. Scatter the palm sugar pieces around the jackfruit.
3. Add the hard-boiled eggs and chicken pieces (if using).
4. Spread the Spice Paste (Bumbu) evenly over the jackfruit. Add the bay leaves and smashed lemongrass stalks.

Step 3: Slow Cook (The Long Simmer)

1. Pour the coconut milk and water over all the ingredients until everything is fully submerged.
2. Bring the pot to a boil over medium heat, then immediately reduce the heat to the lowest possible setting.
3. Cover the pot tightly and let the Gudeg simmer slowly for 6–8 hours. Stirring should be kept to an absolute minimum to prevent the jackfruit from breaking down too quickly.
4. After several hours, the liquid should have reduced almost completely, and the jackfruit will have turned a deep brown color, absorbing the flavors. The final texture should be very tender and slightly mushy.

Step 4: Serve

• Gudeg is served warm, often with a scoop of white rice, the sweet eggs (telur pindang), and typically accompanied by krecek (crispy beef skin stew) and a dollop of spicy chili relish (sambal).