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).

Gudeg is Yogyakarta (Jogja)'s iconic dish. It is as old as the city itself and has been served since, on its inhabitants' dinner tables -- from the Sultan's to the common people's.The young jackfruit is traditionally slow cooked in a clay pot using a wood stove for 2 to 3 days. Covered by teak leaves, the young jackfruit receives brown-red colour and soft texture. It is enjoyed with other side dishes such as tofu, tempe, eggs, chicken, or all of them. The side dishes are also cooked in the same way, with shorter time. Of course, it is served with a plate of rice. Often, thick coconut cream is spread on the plate to enrich its taste.Compared to the traditionally made gudeg, the one that I made required less effort. I cooked for about 3 hours given that the young jackfruit was already half cooked. Because I could not find teak leaves, I used saffron to produce the same colour.I must say that I could taste Jogja and the great memory of the city through the dish.

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .

I wanted to prepare a stew in my slow cooker, as it was cold and I was really in the mood for something wholesome and warm. I found a stew recipe on a sachet of spicy chicken thick soup stew powder, and adapted it for my slow cooker. I hope you enjoy :)

Gulai Singkong Teri is one of the Indonesian traditional dishes originally from Sumatra (one of the Indonesian’s islands) but you can easily find this ‘delicious’ food in Padang restaurants all over Indonesia 🇮🇩 I ❤️ this food very much. It’s rich, spicy, and has a unique flavor of cassava leaves and fried anchovies 😋#heirloomIf you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

Gudangan is a dish consisting of a variety of vegetables are boiled and served with grated coconut sauce. Gudangan often used as a dish for a particular celebration by the community as a celebration (syukuran), selapanan and salvation (selamatan). These foods can be found in Java, especially CENTRAL JAVA. Vegetable-based menu is so complete and has the taste of Indonesia.Gudangan not like vegetables in general, which only comprises one kind of vegetable only, but gudangan vegetable material can be varied according to taste each one.To make gudangan itself is also quite easy because there are only a few kinds of boiled vegetables (according to taste), then the seasoning sprinkled on is very unique because it is made from grated coconut or some are call it a condiment gudangan (deceased grandmother said that the Javanese, if want to make spicy cuisine cultivated chili Odd number 3, 5, 7, etc...).Due to an easy manufacture of the so gudangan not only for special occasions but also become one of servings for a family meal everyday, but it sometimes market-traditional markets that sell well there.Because it deliberately to make the program so that the husband likes to eat vegetables, so almost every day to cook vegetables. Alhamdulillah husband eating adds up to 2x Hehehe.This recipe also been I share in FB dated May 17, 2015, this is my version of the super spicy ...

Originally cooked in the pot over the stove, but since it's too hot here to use stove/oven, I cooked it in a slow cooker.

Again, here is recipe # 2 for using your slow cooker/ crock pot when you don't want to heat up the house but want a decadent dessert.

“GEDANG MEKUAH” is one of Bali's special cuisines. One of way to make it uses a kind of fleshy beef which is very famous with this delicacy. The flavor spicy and savory which makes it very tempting.Gedang Mekuah comes from the Balinese language: Gedang = "Papaya" and Mekuah= "with gravy," so it could be interpreted as “Young Papaya Soup”. However over the years, for the Balinese people who do not like papaya, they replaced it with chayote, winter melon or water gourds. Here are the ingredients and how to make it...

My mother used to make amazing snapper roe soup. However, I was too lazy to prepare the herbs and use a pressure cooker for that. I decided to use my slow cooker instead. It turned out savory, a bit tangy, and tasty.

It's the food I grew up with. Rendang is a spicy meat dish which originated from West Sumatra, Indonesia. With a slow cooking process in coconut milk & also spices-rich..you'll love it!

I will update the picture when it's done.This is my first time making this. I saw it on line and was like wow that looks good. I think next time I will marinate the chicken in the sauce before adding it all to slow cooker. 😊