Gudeg Jogja indonesian Jackfruit stew
Total time20 mins
Jackfruit is the trendy ingredient of veggie cuisine and incredibly versatile. For this exotic vegetarian stew, it is combined with lemongrass and tea. Finely acidic Kikkoman Ponzu Lemon rounds off the distinctive taste.
Ingredients
10 portion(s)
Stew:
1 ½ kg
jackfruit in brine
50 g
galangal
150 g
lemongrass
50 g
palm sugar
1 handful
kaffir lime leaves
1 tbsp
coriander seeds
2 litre
coconut milk
300 g
shallots
10
bags Earl Grey tea
100 ml
rapeseed oil
To serve:
10
eggs, hard boiled and cut in half
4 tsp
fresh coriander, chopped
Optional: cooked rice
–
Preparation
Stew: Blend galangal, lemongrass, palm sugar, coriander seeds, shallots and oil into a paste. Sauté paste for 3 minutes, bring to a boil with coconut milk and add tea bags for 1 minute. Remove tea bags and add drained jackfruit and lime leaves. Reduce for about 10 minutes and season to taste with Kikkoman Ponzu Lemon.
To serve: Add half an egg and chopped coriander to the stew and serve with rice, if desired.
Recipe-ID: F1013
Recipe as PDF
Download PDF
Discover more
