Making one of the traditional Indonesian foods recognized by UNESCO, namely "GUDEG" made from young jackfruit.

Hello foodies friends, today I am back to share with all of you. I won't tell you too much because the recipe I made is quite long in making steps, I'm worried that you will get bored reading my blog hahaha, but even so, I will tell you a little to introduce the food I made.

Today I made "Gudeg" a traditional food from my birthplace, Yogyakarta province, Indonesia. Gudeg is a food made from young jackfruit and prepared with coconut milk and several spices. Gudeg itself has a reddish brown color which comes from teak leaves.

Gudeg must be brownish red in color, so the aim is to use onion skin and teak leaves as a natural dye. If you don't find teak leaves, you can replace them with 2 tea bags, although the final result will not be the same as when using teak leaves.

Teak leaves are cooked together with young jackfruit and spices, processed very carefully and the cooking process takes a very long time, 3-4 hours. The way it is served is usually served with chicken opor sauce and also tolo bean vegetables and cowhide krecek. But today I only made gudeg.

This gudeg is very delicious if you cook it in a clay pot like the one I used at the end, but because it wasn't big enough I divided it into 2 cooking containers. Gudeg is also more delicious when eaten after 2 days because the taste and aroma are certainly better .

I will immediately show you how to make food that is recognized by UNESCO and is included in this intangible cultural heritage.

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Ingredients:

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1 - 1.5 kg young jackfruit that has been boiled in boiling water for 10 minutes.
9 eggs
200 grams of beef meat / young beef bones

Spices and Aromatics
4 bay leaves
2 thumbs crushed galangal
2 teak leaves
2 stalks of lemongrass (I didn't use it today because I ran out)
5 lime leaves
200 grams of palm sugar
100 ml tamarind water
130 ml instant coconut milk
1 - 1.5 liters of water or can be replaced with coconut water for a better taste. NoteThe amount of water is adjusted to the amount of main ingredients.
30 grams of red onion skin
2 tbsp salt
1 tbsp stock powder / flavoring (optional)

Ground spices
4 candlenuts
2 tbsp coriander
120 grams of red onion
60 grams of garlic

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How ​​to make

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• Boil chicken eggs and peel the shells and set aside.

• Roast the coriander and candlenuts until fragrant then puree in a blender along with the shallots and garlic.

• boil beef tetelan using method 5.30.7 or (5 minutes boil in boiling water, turn off the heat then cover in the pan for 30 minutes and cook again for 7 minutes without opening the lid.

• Arrange the teak leaves as a cooking base in a frying pan then add the young jackfruit then add the ground spices, add the shallot skin, beef stock and beef molasses.

• add other aromatic spices such as galangal, bay leaves, lime leaves, lemongrass, palm sugar, salt and stock powder. Then cook for 1 hour.

• After 1 hour add eggs, coconut milk and tamarind water and cook again over low heat for 2 hours until the water has reduced.

• I divided it into 2 containers, 1 part of which I moved and cooked in a clay pot for a better taste and aroma.

• Gudeg is ready to be served. I reheated for 30 minutes on low heat before serving.

This food takes a very long time to cook, but even so, what we taste is worth the time we cook. The dominant sweet and savory taste is very suitable to be eaten with warm rice. Hopefully you understand what I share and write. Thank you for always supporting me. Warm greetings from me. GBU all