Gudeg Jogja

 

 Ingredients:

- 3 cans of young jackfruit (young jack fruit)
- 1 can coconut milk
- 800 ml of water and tea
- boiled eggs taste (ngrebusnya do not run as long as solid aja), skinned
- know the white / out skin (optional)
- 125 grams of brown sugar, coarse combed
- 1 tablespoon cooking oil
- bay leaves to taste

Spices that are:
- 6 garlic
- 1 / 2 red onion
- 2 tsp coriander seeds
- 3 / 4 tsp cumin
- 1 tablespoon salt
- galangal taste
- 1 stalk lemongrass (white part grab)

Sambal Paste:
- red chilli / cayenne pepper / dried chili (but boiled first) to taste
- salt to taste
- paste to taste
- brown sugar to taste
- tomato taste (fried first)

 Cooking Directions: 1.Nangka filtered and washed, because the water preserved to make a sour taste.
2. Stir-fry ground ingredients until fragrant, put brown sugar and bay leaves.
3. Enter the jackfruit and boiled eggs, stirring until thoroughly blended with spices.
4. Add coconut milk and water until all jackfruit tea and eggs submerged.
5. Cover the pan and cook over open fires kecil.Jangan often, just 1 / 2 hours.
6. Kalo is long enough to try diicipi have to taste what is not.
7. Enter to know when the water left over a half, so know not too hard.
8. Cook until the water is low / almost dry.
9. Ready to serve and eat with hot white rice and sambal shrimp paste, or it could be with meat or chicken as a side dish Empal enhancements.

How to Make Sambel Paste:
1. Blend all ingredients.
2. Saute with a little oil until slightly dry.