Gudeg (Green Jackfruit Stew)

Introduction

Gudeg is an Indonesian stew built on tender jackfruit, aromatic spice paste, and coconut milk simmered with chicken until everything melds into one savory, slightly sweet dish. The jackfruit absorbs the flavors around it while staying soft enough to cut with a spoon, making this a satisfying main course that works over rice for dinner or as a meal-prep base. This recipe takes about an hour total and uses a pantry-friendly spice blend centered on coriander, cumin, and galangal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 4

Ingredients

• ½ lb (250 g) jackfruit
• 5 shallots
• 10 candlenuts
• 10 garlic cloves
• 4 Indian bay leaves / salam
• 2 inches bruised galangal
• 2½ tsp (12 g) coriander seeds
• 1¼ tsp (6 g) cumin
• ¼ cup (62 ml) coconut sugar
• 2 cup (500 ml) coconut milk
• 2 tsp (30 g) tamarind
• 2 lb (1 kg) chicken (cut into small pieces with bone)

Instructions

1. Cut jackfruit into 1 inch-thick pieces and wash.
2. Boil jackfruit in water until tender. Drain.
3. Grind shallots, candle nuts, garlic, salam leaves, and galangal together until fragrant. Add the chicken pieces and toss to coat.
4. Stir-fry chicken until it changes color. Add 4 cups of water and coconut sugar, and bring to a boil.
5. Add jackfruit and simmer until chicken and vegetables are tender.
6. Add coconut milk 5 minutes before it’s done; bring back to a boil.
7. Serve hot with rice.

Variations

Reduce the coconut milk: Use 1 cup instead of 2 cups for a brothier, less rich stew that showcases the jackfruit and chicken texture more clearly.

Add potatoes or cassava: Peel and cut 1 lb of waxy potatoes or cassava into 1-inch chunks and add them with the jackfruit to bulk up the stew for larger portions.

Use beef instead of chicken: Substitute 2 lb beef chuck or brisket cut into small pieces; increase the simmer time in step 5 by 15–20 minutes until the beef is fully tender.

Toast the spices before grinding: Dry-toast the coriander seeds and cumin in a pan for 1–2 minutes before grinding to deepen their flavor and add a roasted note.

Add fresh turmeric or ginger: Include 1 tablespoon minced fresh turmeric or an extra 1 inch of fresh ginger in the paste for earthiness and warmth.

Tips for Success

Boil the jackfruit first: Cooking it separately before adding it to the stew ensures it’s already tender and won’t break apart during the long simmer with the chicken.

Grind the paste until fragrant: Stop grinding when the shallot, garlic, and nut mixture releases a strong aromatic smell—this signals that the oils have released and the flavors are ready to fry.

Don’t skip the chicken color change: Once you add the chicken to the paste and stir-fry it, wait until the surface is no longer pink before adding water; this seals in flavor and prevents the meat from becoming tough.

Taste before serving: The tamarind and coconut sugar balance each other; if the stew tastes too sour, add a pinch more sugar, or if too sweet, add a squeeze of tamarind or a splash of water to dilute.

Skim the surface if needed: As the stew simmers, small bubbles of impurities may rise; skimming them away keeps the broth clear and improves texture.

Storage and Reheating

Store gudeg in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it excellent for meal prep.

FAQ

Can I use canned jackfruit instead of fresh?

Yes, use about 1¾ cups (400 g) of canned young green jackfruit in brine or water, rinsed and drained. Skip the boiling step in the instructions and add the canned jackfruit directly in step 5.

What if I can’t find candlenuts?

Use roasted macadamia nuts or blanched almonds as a 1:1 swap; they won’t grind into quite the same silky paste, but they provide similar body and mild flavor to the sauce.

Is this recipe spicy?

No, this version is mild and aromatic rather than hot. If you want heat, add 1–2 fresh Thai chilies or ½ teaspoon ground red pepper to the spice paste in step 3.

How thick should the finished stew be?

It should be soupy enough to spoon over rice without the jackfruit or chicken pieces sitting dry on top. If it thickens too much during cooling, thin it with a little water when you reheat.