Back to 6 servings Stew 500 g young jackfruit, canned in brine, drained and cut into bite-size pieces; use 2 cans if canned 1 L coconut milk, use 400 ml coconut milk plus enough water to submerge 1 L water, or just enough to submerge the jackfruit 75 g palm sugar (gula Jawa), roughly chopped; use a little more if sweeter preferred 6 Indonesian bay leaves (daun salam), do not substitute regular bay leaves 3 kaffir lime leaves (daun jeruk) 1 inch galangal (lengkuas), bruised 2 lemongrass (sereh), bruised and knotted 1 tea bag black tea, for color; stands in for teak leaves 1.5 tsp salt, or to taste 4 hard-boiled eggs, peeled Spice paste 50 g shallots (bawang merah), ground into paste 4 cloves garlic (bawang putih), ground into paste 8 candlenuts (kemiri), or macadamia nuts; ground into paste 1 tsp ground coriander, ground into paste
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1 Step 1: Grind the shallots, garlic, candlenuts and coriander into a smooth paste, adding a little water if needed.2 Step 2: Place the jackfruit, bay leaves, lime leaves, galangal, lemongrass, the tea bag, palm sugar, salt and the spice paste in a heavy pot. Pour in the coconut milk and water so everything is submerged, and stir gently.3 Step 3: Bring to a boil over medium heat, then reduce to a gentle simmer.4 Step 4: Simmer uncovered for about 3 to 4 hours, stirring gently every 30 minutes, until the liquid has reduced by about half and the coconut milk starts to turn oily.5 Step 5: Add the peeled hard-boiled eggs and continue simmering for another 1 to 2 hours, basting now and then, until the sauce is absorbed and the jackfruit darkens to a reddish brown.6 Step 6: Taste and adjust with salt or a little palm sugar. Remove the tea bag and all the leaves, then rest off the heat for at least 15 minutes.7 Step 7: Serve warm or at room temperature, with the eggs on top and steamed rice alongside.getsaucepan.com/r/b91bf2c7-94a5-5916-b46e-3a9d6ae3634b
Cook this in Saucepan Gudeg (Javanese Young Jackfruit Stew) as one big step at a time. Hands free, with timers that ring.
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