207e New Gudeg Jogya
English
Ingredients
1000 grams Young Jack Fruit cut into 3 cm wide
3 sheets Red cabbage
6 pcs Boil egg peeled
1000 ml Coconut milk
3 cm Galagal
3 Salam leaves
100 grams Palm sugar
10 Shallot
6 cloves Garlic
6 Candle nut
3 tsp. Coriander seeds
2 tsp. Salt
AREH ( Cocunut Milk Sauce)
1000 ml Thick Coconut milk
300 grams Chicken breast Boiled, drain
Chicken
500 ml Chicken Stock
3 cm Galangal
1 Salam leaf
1 stalk Lemongrass
50 grams Palm sugar
6 Shallot
3 cloves Garlic
2 Candle nut
1 tbs. Coriander
1 tsp. Salt
Directions
Blend coriander seeds, garlic, shallots, candlenuts, palm sugar and salt into a paste using a mortar and pestle or food processor.
Placed the young jack fruit and red cabbage into a pan add the PASTE and the coconut milk , galangal , salam leaves . Cook over medium heat until the color turns browned. Add the boil eggs . Cook until done . Removed and set aside .
Blend coriander seeds, garlic, shallots, candlenuts, palm sugar and salt into a PASTE using a mortar and pestle or food processor.
Pour the coconut milk and chicken stock (broth) to the pan , use medium heat. Add chicken breast, salam leaves, galangal , lemongrass and paste . Stir until blended. Cook until boiling, use low heat and take care that the coconut milk not over cooked. Removed from the stove an set aside .
Place jackfruit, boiled eggs and shredded chicken meat in a plate . topped with thick coconut sauce. Serve with steam rice and sambal goreng krecek (Cowhide Cracker)& kacang tholo (red bean in coconut milk stew).