Gudeg Jogja - Indonesian Jack-fruit Stew

Gudeg Jogja – Indonesian Jack-fruit Stew

Gudeg Jogja - Indonesian Jack-fruit Stew

Gudeg Jogja is jackfruit vegetable cooked with coconut milk to produce thick areh (gravy). Gudeg is a special food of Yogyakarta (Jogja) and Central Java. Just like most Indonesian food, Gudeg is served with rice. In addition to jack-fruit vegetable, usually warm served with krecek fried sauce. The sweet and legit taste is the hallmark of this one dish. To make this dish we need slow cooking techniques.

The main ingredients to prepare gudeg jogja is young jack-fruit. You can use either canned young jack-fruit, or you can buy fresh one from your nearest Asian market, though the later can be much harder since even the more popular Asian markets in the States don’t regularly stock them. If you happen to live in Indonesia, your neighborhood wet market probably stocks them regularly. And be sure to get the seller to cut them for you if you don’t want to deal with the sticky mess.

How to Prepare the Young Jack-Fruit

If you spot young jack-fruit in the market and decide to prepare your own, here are what you need to do:

  1. Be sure to oil your knife with each cut to prevent the sticky sap sticking to your knife.
  2. Be sure to only use the fleshy part, the green part from the rind should not be used at all.
  3. Discard the tough center core (similar to how we discard pineapple core).
  4. Cut into bite size pieces.
  5. Boil in a pot of water until tender before using.
  6. Once boiled and if you don’t plan to use the jack-fruit right away, you can let cool and freeze in freezer safe zip-lock.

For beginners, I highly suggest simply using canned young jack-fruit. Not only this option is so much easier, but it also means you can prepare gudeg any time you crave for this dish.

Gudeg Jogja – Indonesian Jack-fruit Stew Recipe

Cuisine: Indonesian
Yields: 8 servings
Calories: 127 calories
Prep: 30 minutes
Cook: 5 hours
Total: 5 hours 30 minutes
Keywords: jack-fruit, egg


  • 6 Indonesian bay leaves
  • 3 kaffir lime leaves
  • 1 inch galangal , bruised
  • 2 lemongrass ), bruised and knotted
  • 1 tea bag of black tea
  • 75 gram palm sugar
  • 1 ½ teaspoon salt
  • 500 gram young jackfruit , cut into bite size pieces (use 2 cans if you use canned version)
  • 1 liter coconut milk
  • 4 hard boiled eggs
  • Grind the following into spice paste
  • 50 gram shallots
  • 4 cloves garlic
  • 8 candlenuts
  • 1 teaspoon coriander seeds

How to Cook

  1. Place bay leaves, lime leaves, galangal, lemongrass, tea bag, salt, palm sugar, and spice paste into a soup pot. If you have a claypot big enough to cook this, it will be even better.
  2. Add jack-fruit into the pot. Pour coconut milk into the pot, making sure that everything is submerged, bring to a boil.
  3. Reduce heat, add hard boiled eggs (if using), and simmer on the lowest heat setting possible until all liquid is fully absorbed by the jack-fruit and eggs. Stir every 30 minutes or so. This process should take about 4 to 5 hours.
  4. Turn off heat, adjust seasoning as needed, some people really like their gudeg to be on the sweet side. Remove all the leaves. Transfer to a serving plate and serve warm or at room temperature.

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