Cherry & Dennis Helper Habitat
Indonesian Gudeg Young Jackfruit
印尼甜炆嫩菠蘿蜜
Recipe overview
Young jackfruit braises slowly with coconut milk, palm sugar and aromatics until tender and deeply seasoned.
01
Ingredients
Main ingredients
- 800 g cored young jackfruit
- 500 ml coconut milk
- 500 ml water
- 80 g palm sugar
- 4 Indonesian bay leaves
- 2 stalks lemongrass
- 30 g galangal
Sweet braising seasoning
- 2 tsp ground coriander
- 1.5 tsp salt
- 1/4 tsp white pepper
02
Tools
- heavy saucepan
- cutting board
- kitchen knife
- wooden spoon
03
Steps
Step 1
1. Cut the young jackfruit into 4 cm pieces
Cut the young jackfruit into 4 cm pieces, rinse, and drain well.
Step 2
2. Slice the galangal
Slice the galangal, bruise the lemongrass, and finely chop the palm sugar.
Step 3
3. Place the jackfruit in the saucepan with the bay leaves
Place the jackfruit in the saucepan with the bay leaves, galangal and lemongrass.
Step 4
4. Add the coriander
Add the coriander, salt, white pepper and palm sugar.
Step 5
5. Pour in the water and half the coconut milk
Pour in the water and half the coconut milk; the liquid should nearly cover the jackfruit.
Step 6
6. Bring to a gentle boil over medium heat
Bring to a gentle boil over medium heat, then immediately reduce the heat and cover.
Step 7
7. Braise for 60 minutes
Braise for 60 minutes, turning gently every 15 minutes to prevent sticking.
Step 8
8. Add the remaining coconut milk and continue braising gently for 30 minutes
Add the remaining coconut milk and continue braising gently for 30 minutes.
Step 9
9. Uncover and cook for 20 to 25 minutes so the liquid reduces gradually
Uncover and cook for 20 to 25 minutes so the liquid reduces gradually.
Step 10
10. Test the jackfruit with a fork
Test the jackfruit with a fork; it should pierce easily while keeping its shape.
Step 11
11. Remove the lemongrass
Remove the lemongrass, galangal and bay leaves, then taste and adjust the salt.
Step 12
12. Rest off the heat for 10 minutes so the sauce settles into the jackfruit
Rest off the heat for 10 minutes so the sauce settles into the jackfruit, then serve warm.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
