GUDEG (Young Jackfruit Stew) #instantpot

Name: GUDEG (Young Jackfruit Stew) #instantpot
Cuisine: American
Ingredients: 2 cans (@ 280 grams) drained young jackfruit; 8 large soft boiled eggs, peeled; 2 chicken leg quarters; 250 gram coconut sugar; 60 ml water; 5 bay leaves; 2 dried galangal (about an inch long each); 2 cans (@ 400 ml) coconut milk; 500 ml water; 3 tea bags of black tea (optional); 👉I used tea bags to be able to get dark color that I can't get from the coconut sugar. In Indonesia coconut sugar has darker color than what I can find here; Grind the following spices into paste :; 25 grams garlic; 100 grams shallot; 2 tablespoons ground coriander; 4 candlenuts; 2 teaspoons salt

Pawon Indo Bule @PawonIndoBule

Gudeg (young jackfruit stew) is a very famous traditional Javanese cuisine from Yogyakarta (Central Java), Indonesia.
Traditionally it is cooked slowly in a claypot for several hours until you get a reddish-brown color to the dish.
This time, in my kitchen, I (a lazy mom 😉) cooked gudeg in easy and practical way, so that I used my Instant Pot (an electric pressure cooker). My gudeg here is Gudeg Basah (Wet Gudeg). Wet Gudeg uses more coconut milk and has brighter color than the other variation of Gudeg (Gudeg Kering/Wet Gudeg).

Pawon Indo Bule @PawonIndoBule

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Ingredients

2 cans(@ 280 grams) drained young jackfruit
8large soft boiled eggs, peeled
2chicken leg quarters
250 gramcoconut sugar
60 mlwater
5bay leaves
2dried galangal (about an inch long each)
2 cans(@ 400 ml) coconut milk
500 mlwater
3tea bags of black tea (optional)
👉I used tea bags to be able to get dark color that I can't get from the coconut sugar. In Indonesia coconut sugar has darker color than what I can find here
Grind the following spices into paste :
25 gramsgarlic
100 gramsshallot
2 tablespoonsground coriander
4candlenuts
2 teaspoonssalt

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Steps

1

Mix coconut sugar, spice paste and 60 ml water.
2

Place in order chicken, jackfruit, eggs, bay leaves, galangal, coconut sugar mixture, tea bags into an electric pressure cooker. Add coconut milk and 500 ml water.
3

Close the lid and turn the vent into sealed. Cook on manual on high pressure for 60 minutes. When it's done, do a quick release. Take out the tea bags.
4

Serve gudeg with warm steamed rice and drizzle the broth over it.