Gudeg Sari Recipe
Introduction to Gudeg Sari
Gudeg Sari is a traditional Javanese dish that hails from the cultural hub of Yogyakarta, Indonesia. This unique delicacy is renowned for its sweet yet savory taste, originating from the slow cooking of jackfruit with local spices and coconut milk. The dish has a history that dates back to the 16th century, where it was served to Javanese royalty. Today, Gudeg Sari not only captivates locals but also entices tourists with its complex flavors and cultural significance.
Ingredients Needed for Gudeg Sari
- Jackfruit - Young, 1 kg
- Coconut Milk - 500 ml
- Palm Sugar - 150 g
- Bay Leaves - 3 leaves
- Lemongrass - 2 stalks, bruised
- Galangal - 3 cm piece, sliced
- Shallots - 6 pieces, peeled
- Garlic - 4 cloves
- Coriander Powder - 1 teaspoon
- Coriander Seeds - Optional, for extra aroma
- Salt - 1 tablespoon
- Water - 1 liter
Preparing the Ingredients
Before you start cooking, it's crucial to prepare your jackfruit and other ingredients properly. Start by peeling and removing the seeds from the jackfruit. It is recommended to use a pair of gloves as the jackfruit may exude a sticky latex. Once peeled, chop the jackfruit into bite-sized pieces.
Grind shallots and garlic into a fine paste using a mortar and pestle or a blender, adjusting the consistency to your preference. Bruise the lemongrass stalks lightly with the back of a knife to release their citrusy aroma.
Cooking Gudeg Sari
Step 1: Cooking the Base
In a large pot, combine the chopped jackfruit with coconut milk, palm sugar, bay leaves, and sliced galangal. Add the ground shallots and garlic paste, along with the bruised lemongrass. Stir the mixture gently to ensure the jackfruit is coated evenly with the spices.
Step 2: Simmer and Infuse
Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Allow the jackfruit to slowly absorb the flavors from the spices and creamily thicken with the coconut milk. This process takes around 3 to 4 hours. Make sure to check the consistency and stir occasionally to avoid burning the bottom.
You can check on your cooking timer to keep track of the process.
Step 3: Final Seasoning
After simmering, add more salt to taste. Adjust the sweetness according to your preference by adding extra palm sugar if necessary. For an added depth of flavor, you may sprinkle in some coriander powder or lightly toast and crush a few coriander seeds to add a delightful aroma.
Step 4: Resting the Gudeg
Once cooked, allow the Gudeg Sari to rest for an hour. This resting period helps the flavors meld together, intensifying the rich and aromatic profile.
How to Enjoy Gudeg Sari
Gudeg Sari is not just a focal dish on its own; it is meant to be enjoyed with an array of traditional Javanese side dishes such as opor ayam (chicken curry), sambal goreng krecek (spicy beef skin stew), and rice. Serve the Gudeg warm to fully appreciate its creamy texture and sweet and savory nuances.
The dish is traditionally enjoyed during special occasions or as a comforting meal year-round, reflecting the warmth and hospitality of Javanese culture.