Gudeg de Yogyakarta
Jacque jeune mijoté des heures dans du lait de coco et du sucre de palme, servi avec poulet, œuf et riz.
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Blend the spice paste
In a blender, grind the shallots, garlic, candlenuts and coriander seeds with 2 tablespoons of water into a smooth paste. Heat the oil in a small pan and fry the paste over medium heat for 2–3 minutes, stirring, until it smells fragrant and no longer raw.
- 6 shallots
- 4 cloves garlic
- 4 candlenuts
- 1 tbsp coriander seeds
- 2 tbsp cooking oil
✅ C'est prêt quand : the paste turns a shade darker and smells toasty, not sharp or raw
Ready the jackfruit
Drain the canned jackfruit and rinse it well under cold water to wash off the brine taste. Cut it into bite-size chunks, about 4 cm, discarding any hard core pieces.
- 1 kg young jackfruit
✅ C'est prêt quand : the jackfruit is rinsed, drained and cut into even chunks
Layer the pot
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Simmer low and slow
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Finish with thick coconut milk
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Rest, then serve
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Blend the spice paste
In a blender, grind the shallots, garlic, candlenuts and coriander seeds with 2 tablespoons of water into a smooth paste. Heat the oil in a small pan and fry the paste over medium heat for 2–3 minutes, stirring, until it smells fragrant and no longer raw.
- 6 shallots
- 4 cloves garlic
- 4 candlenuts
- 1 tbsp coriander seeds
- 2 tbsp cooking oil
✅ C'est prêt quand : the paste turns a shade darker and smells toasty, not sharp or raw
Ready the jackfruit
Drain the canned jackfruit and rinse it well under cold water to wash off the brine taste. Cut it into bite-size chunks, about 4 cm, discarding any hard core pieces.
- 1 kg young jackfruit
✅ C'est prêt quand : the jackfruit is rinsed, drained and cut into even chunks
Layer the pot
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Simmer low and slow
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Finish with thick coconut milk
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Rest, then serve
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The Story Behind the Dish
Gudeg is said to have grown out of the kitchens of Yogyakarta, where cooks slow-cooked young jackfruit with coconut milk and palm sugar until it became soft, dark and richly flavored. Over generations it moved from being an everyday way to use the abundant jackfruit trees around the city into a dish closely tied to Yogyakarta's identity.
Today gudeg is sold everywhere from humble roadside warungs to well-known eateries that open before dawn, often eaten for breakfast with rice, chicken, egg and a crisp side of fried krecek. It remains one of the clearest culinary symbols of Yogyakarta and the wider Javanese tradition of cooking things low and slow until deeply flavorful.
⭐ Why It's Famous
Gudeg is Yogyakarta's signature dish, instantly recognizable by its deep brown color and sweet-savory flavor built up over hours of slow cooking in coconut milk and palm sugar.
💡 Fun Fact
Because it keeps well, gudeg is often packed into clay pots or baskets as a popular souvenir for travelers leaving Yogyakarta.
Yogyakarta, on the island of Java, Indonesia
-7.80°S, 110.37°E
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