Gudeg / Green Jack Fruit Stew

Gudeg / Young Jack fruit Stew

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  • 1 Tbsp cooking oil
  • 4 bay leaves (daun salam)
  • 4 pieces of bone-in chicken thighs/drumstick
  • 1 1/2 lb canned green jack fruit
  • 1/2 cup red beans (soaked for 4 hours) optional
  • 6 cups coconut milk
  • 1 black tea tea bag
  • 50 gr Palm sugar or dark brown sugar
  • Pinch of salt
  • 4 hard-boiled eggs

Ground spices

  • 4 garlic cloves peeled and finely chopped
  • 1 tsp coriander seeds
  • 8 candlenuts closest substitution is macademia nuts, or 10 blanched almonds, chopped
  • 3 shallots
  • 1 inch ginger
  • 2 inch galangal


  • Place all the ingredients for ground spices in a food processor and process into a paste. Add a little bit of water if needed to get it going
  • Preheat a large pot or dutch oven with cooking oil. Add the ground spices and bay leaves and saute until fragrant, about 5 minutes. Add the chicken, jackfruit, red beans and stir to mix. Pour in the coconut milk, tea bag, salt, and brown sugar. Bring it to a boil and then lower the heat and cover to let it cook for the next 1 hour. Give it a stir every now and then. Uncover and then add in the hard-boiled eggs and let it cook again for another hour or so until the jackfruit is soft to the point where you can easily shred it with a fork. The beans should be soft and chicken meat is almost falling off the bones. The liquid should be almost all absorbed at this point and the eggs are nicely tinted with brown color
  • Serve with rice and sambal on the side