🍛 Gudeg

Name: Gudeg
Total time: 240 min
Yield: 4
Cuisine: Indonesia · Yogyakarta
Ingredients: 600 g young jackfruit, cut into chunks; 800 ml coconut milk; 80 g palm sugar; 4 chicken thighs; 4 eggs, hard-boiled and peeled; 200 g firm tofu, cut into pieces; 4 shallots and 3 garlic cloves, crushed; 2 bay leaves, 3 cm galangal, 1 tsp ground coriander, salt

Origin: Indonesia · Yogyakarta

388kcal

per serving · 250 g

155kcal

per 100 g

18 gProtein7 g / 100 g

20 gFat8 g / 100 g

35 gCarbs14 g / 100 g

Gudeg is a Javanese stew of young jackfruit slow-cooked for hours in coconut milk and palm sugar until it turns soft, sweet and deep brown. It is typically served with braised chicken, hard-boiled eggs simmered in the same sauce and pieces of tofu. The flavour is distinctly sweet and savoury, and it is usually eaten with steamed rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: egg, chicken

Not keto14 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Soy

What it is made of

young jackfruitcoconut milkpalm sugareggchickentofu

Recipe

4 servings240 min

Ingredients

600 g young jackfruit, cut into chunks
800 ml coconut milk
80 g palm sugar
4 chicken thighs
4 eggs, hard-boiled and peeled
200 g firm tofu, cut into pieces
4 shallots and 3 garlic cloves, crushed
2 bay leaves, 3 cm galangal, 1 tsp ground coriander, salt

Method

Line a heavy pot with the bay leaves and add the jackfruit, chicken, eggs, shallots, garlic, galangal and coriander.
Dissolve the palm sugar in the coconut milk with a pinch of salt and pour over.
Bring to a simmer, then cook on the lowest heat for 3–4 hours, adding a little water if it gets dry, until the jackfruit is dark brown and very soft.
Add the tofu for the last 30 minutes.
Serve with steamed rice.

How to make it lighter

Use light coconut milk or replace part of it with water to cut the fat.
Reduce the palm sugar — the stew stays sweet but lighter.
Pick the chicken and egg for protein and keep the rice portion to about 150 g cooked.

History

Gudeg is the signature dish of Yogyakarta in Central Java, which is often nicknamed the city of gudeg. Its exact origins are not documented, but it has long been sold by street vendors and family-run eateries there, and a drier version that keeps for days is popular as a souvenir.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →