Yogyakarta Gudeg

Gudeg Yogya is a young-jackfruit stew associated with Yogyakarta. Marvellina’s adaptation uses canned green jackfruit, chicken and coconut milk, with black tea taking the place of the teak leaves she describes in other preparations.

Garlic, coriander seed, candlenuts, shallots, ginger and galangal process into a paste, with a little water if needed. The paste and daun salam sauté in oil until fragrant.

Bone-in chicken thighs and jackfruit join the pot, with red beans as an optional addition. Coconut milk, a black-tea bag, salt and the selected dark brown sugar follow; the mixture boils, then simmers covered.

Hard-boiled eggs enter after the first hour. Further cooking softens the jackfruit until it shreds easily, lets the chicken become very tender and leaves most of the liquid absorbed. Rice and sambal accompany the stew.

This version has a sweet character and a darkened appearance, with the eggs also taking on colour. Soft jackfruit, chicken and eggs share the coconut-and-spice mixture, while the separate sambal supplies a contrasting condiment.