Gudeg and Sambal Krecek (stewed young jackfruit and stewed beef skin)
Gudeg and Sambal Krecek (stewed young jackfruit and stewed beef skin)
Get this quick and easy jackfruit stew recipe by Rinrin Marinka from Wonderful Indonesia Flavours.
  • Difficulty Level Moderate
  • Technique Stewing
  • Preparation Time 45 minutes
  • Cooking Time 3 hours
  • Yield 4 servings
Ingredients
  • Gudeg (jackfruit stew):
  • 2 Eggs, hardboiled
  • 4 pieces raw Tempeh
  • 2 firm Tofu
  • 750 grams young Jackfruit
  • 4 big Teak Leaves
  • Seasoning for Gudeg:
  • 500 millilitres Coconut Water
  • 500 millilitres Coconut Milk
  • 4 pieces Daun Salam (Indonesian Bay Leaves), roughly shredded
  • 5cm Galangal, bruised
  • ¼ cup Palm Sugar, shredded
  • 1 tablespoon Salt
  • 6 Candlenuts
  • 15 Shallots
  • 6 cloves Garlic
  • 2 tablespoons Coriander Seeds
  • Sambal Krecek (stewed beef skin):
  • 250 grams Cow Skin
  • 800 millilitres Water
  • 150 grams Bird's Eye Chilli, both red and green
  • 400 millilitres Tamarind Water
  • Seasoning for Sambal Krecek:
  • 150 grams Bird's Eye Chilli
  • 3 cloves of Garlic
  • 7 Shallots
  • 6cm Zedoary (also known as Kaemferia Galangal)
  • 4 Candlenuts
  • 4 pieces Daun Salam (Indonesian Bay Leaves), roughly shredded
  • 3cm Galangal
  • 4 sticks Lemongrass, inner part only
  • 200 millilitres Vegetable Oil
  • 7 Lime Leaves
  • ¼ cup Palm Sugar
  • ½ cup Water
  • 2 pinches Salt
Method
  1. Gudeg
  2. Layer a wok with 3 big teak leaves and place the young jackfruit on top
  3. Pour the coconut water and coconut milk onto the young jackfruit and sprinkle with shredded palm sugar and a tablespoon of salt
  4. Add the remaining ingredients of the seasoning to the mixture
  5. Cover the wok with the 4th teak leaf and let the mixture simmer for 2 hours
  6. Add hardboiled eggs, tofu and raw tempeh into the mixture and simmer for another hour

While waiting for the Gudeg to caramalize, prepare the Sambal Krecek

  1. Sambal Krecek
  2. Blitz the bird’s eye Chillies, garlic, shallots, zedoary, candlenuts, galangal, lemongrass sticks and vegetable oil to form a paste
  3. Heat up a pan over low heat and add the paste, followed by tamarind water, daun salam, lime leaves, palm sugar, water and salt. Simmer for 20 to 25 minutes
  4. Serve the Gudeg with steamed rice, garnish with fried shallots and a side of Sambal Krecek

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