Gudeg Crunch

Background of Gudeg Crunch

Gudeg Crunch is a delightful variation of the traditional Javanese dish known as Gudeg, originating from Yogyakarta, Indonesia. Historically, Gudeg is a dish made from young jackfruit, slow-cooked with a combination of spices, coconut milk, and palm sugar. Its development dates back centuries, with the original Gudeg being a staple for locals due to the abundance of jackfruit in the region. Traditional Gudeg has a sweet, savory flavor profile and is usually served with rice, hard-boiled eggs, and chicken. In this Gudeg Crunch version, a fresh twist is added by incorporating crispy elements for extra texture and flavor.

Ingredients

• Young Jackfruit - 500 grams
• Chicken Breast - 300 grams
• Coconut Milk - 400 ml
• Palm Sugar - 100 grams
• Shallots - 5 pieces
• Garlic - 3 cloves
• Coriander Powder - 1 teaspoon
• Candle Nut - 3 pieces
• Bay Leaves - 2 pieces
• Lemongrass - 1 stalk
• Galangal - 2 cm
• Crispy Shallots - 50 grams
• Cooking Oil - 3 tablespoons
• Salt - to taste
• Pepper - to taste
• Boiled Eggs - 4 pieces
• Fried Tempeh - 200 grams

Preparation

Before diving into the cooking process, it's important to prepare all ingredients adequately. Begin by slicing the young jackfruit into medium-sized chunks. Using a mortar and pestle or a food processor, blend the shallots, garlic, and candle nut into a smooth paste, which will serve as the spice base. Coconut milk should be measured and set aside. Prepare the chicken breast by cutting it into bite-sized pieces.

Cooking Process

Step 1: Sauté the Spice Paste

In a large pot, heat cooking oil and add the blended spice paste. Sauté until the mixture is fragrant and the shallots are translucent. Add the coriander powder and continue to stir.

Step 2: Add Main Ingredients

Introduce the young jackfruit and chicken into the pot. Sauté these ingredients together for about 5 minutes. Add the lemongrass (bruised), galangal (bruised), and bay leaves for added aroma and flavor.

Step 3: Simmer with Coconut Milk

Pour in the coconut milk and stir until it is well combined with the other ingredients. Lower the heat and cover the pot. Allow the mixture to simmer for about 2 hours, or until the jackfruit and chicken are tender, stirring occasionally.

Step 4: Sweeten the Gudeg

Stir in the palm sugar until fully dissolved, and season with salt and pepper to taste. Continue to simmer for an additional 30 minutes to allow the flavors to meld together.

Step 5: Incorporate Crispy Texture

Once the main Gudeg is ready, mix in some crispy shallots to introduce a crunchy texture to the dish. Additionally, have your fried tempeh ready to serve on the side or as a topping.

How to Enjoy Gudeg Crunch

Gudeg Crunch is best served with steaming hot rice to complement the rich sauce and flavors. Accompany it with boiled eggs, split in half, arranged neatly on the side of the dish. Sprinkle additional crispy shallots on top before serving for an extra burst of flavor and crunch. For an authentic experience, serve alongside traditional condiments such as sambal for a spicy kick and some fresh cucumber slices to cleanse the palate. This provides a complete Indonesian dining experience, bringing together sweet, savory, and spicy tastes in perfect harmony.