Gudeg Risol

Introduction to Gudeg Risol

Gudeg Risol is a unique fusion dish that combines the traditional Javanese delicacy gudeg with the crispy and savory goodness of risol. Originating from Yogyakarta, Indonesia, gudeg is a sweet dish made from young jackfruit, slow-cooked in coconut milk and spices until tender. It’s a staple in Javanese celebrations and everyday meals. Meanwhile, risol is a popular Indonesian snack filled with a variety of ingredients, then rolled in breadcrumbs and fried. By merging these two culinary delights, Gudeg Risol offers a rich blend of flavors and textures, making it a must-try for food enthusiasts.

Ingredients

• Young Jackfruit - 1 kg (canned or fresh)
• Coconut Milk - 500 ml
• Palm Sugar - 150 grams
• Shallots - 10 cloves
• Garlic - 5 cloves
• Coriander - 2 tsp
• Cumin - 1 tsp
• Galangal - 2 inches
• Bay Leaves - 3 leaves
• Lemongrass - 1 stalk, crushed
• Turmeric - 1 inch
• Salt - to taste
• White Pepper - 1 tsp
• Eggs - 3, hard-boiled
• All-purpose Flour - 200 grams
• Breadcrumbs - 200 grams
• Vegetable Oil - for frying

Preparation

Preparing the Gudeg

1. Drain and rinse the young jackfruit if using canned. If fresh, peel and shred the jackfruit into strips.
2. Grind the shallots, garlic, coriander, cumin, galangal, and turmeric into a fine paste.
3. In a large pot, combine the jackfruit with the spice paste, coconut milk, palm sugar, bay leaves, and lemongrass.
4. Add salt and white pepper, then simmer gently over low heat for 2-3 hours until the jackfruit absorbs all the flavors and becomes tender.
5. Add hard-boiled eggs in the last hour of cooking for added flavor.

Preparing the Risol

1. Prepare a batter by mixing flour with water to make a smooth paste.
2. Take portions of the cooked gudeg (including pieces of egg) and wrap them into small cylindrical shapes using the flour batter as a binder.
3. Roll each filled cylinder in breadcrumbs until coated well.
4. Heat vegetable oil in a frying pan to 180°C (you can use this timer to keep track of cooking time).
5. Fry the risol until golden brown and crisp, then drain on paper towels to remove excess oil.

Serving Gudeg Risol

Serve the crispy Gudeg Risol hot with a side of steamed rice or as an appetizer for your guests. Its combination of flavors makes it a versatile dish that can be enjoyed as part of a main meal or a snack.