GUDEG (Young Jackfruit Stew) #instantpot
GUDEG (Young Jackfruit Stew) #instantpot

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, gudeg (young jackfruit stew) #instantpot. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

GUDEG (Young Jackfruit Stew) #instantpot is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. GUDEG (Young Jackfruit Stew) #instantpot is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have gudeg (young jackfruit stew) #instantpot using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make GUDEG (Young Jackfruit Stew) #instantpot:
  1. Take 2 cans (@ 280 grams) drained young jackfruit
  2. Make ready 8 large soft boiled eggs, peeled
  3. Prepare 2 chicken leg quarters
  4. Prepare 250 gram coconut sugar
  5. Prepare 60 ml water
  6. Get 5 bay leaves
  7. Make ready 2 dried galangal (about an inch long each)
  8. Make ready 2 cans (@ 400 ml) coconut milk
  9. Prepare 500 ml water
  10. Make ready 3 tea bags of black tea (optional)
  11. Prepare 👉I used tea bags to be able to get dark color that I can't get from the coconut sugar. In Indonesia coconut sugar has darker color than what I can find here
  12. Make ready Grind the following spices into paste :
  13. Take 25 grams garlic
  14. Take 100 grams shallot
  15. Make ready 2 tablespoons ground coriander
  16. Take 4 candlenuts
  17. Make ready 2 teaspoons salt
Instructions to make GUDEG (Young Jackfruit Stew) #instantpot:
  1. Mix coconut sugar, spice paste and 60 ml water.
  2. Place in order chicken, jackfruit, eggs, bay leaves, galangal, coconut sugar mixture, tea bags into an electric pressure cooker. Add coconut milk and 500 ml water.
  3. Close the lid and turn the vent into sealed. Cook on manual on high pressure for 60 minutes. When it's done, do a quick release. Take out the tea bags.
  4. Serve gudeg with warm steamed rice and drizzle the broth over it.

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