Chicken with jackfruit

Name: Chicken with jackfruit (Gudeg)
Cuisine: Indonesia
Ingredients: 2 salam leaves or bay-leaves; a small jackfruit weighing about 500 g (1 lb) or about 400 g (14 oz) canned jackfruit drained and rinsed or 240 g (8 oz) canned bamboo shoots, sliced thin; hard-boiled eggs (optional); 1 Kaffir lime leaf (optional); ½ tsp laos (galingale); 4 kemiri (candlenuts); 3 cloves garlic; 1 slice terasi; 6 shallots; 1 tsp chilli powder; 1 tsp cumin; 3 tsp ground coriander; 1 small piece kencur; salt and pepper; 1 chicken; 3 cups of very thick santen, from one medium coconut or 300 g (10 oz) desiccated coconut

Gudeg

Preparation info

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This is perhaps the most famous of the traditional recipes of central Java. This area is one of the most densely populated in the world, fertile, intensively farmed, and very beautiful. It has been the seat of empires and sultanates; its courts and wealthy merchant houses refined and perfected the arts of music, poetry, philosophy—and cooking. Gudeg, however, is a popular rather than a courtly dish. The best Gudeg is to be had in the old royal city of Yogyakarta, or so the people there will