Gudeg Yogyakarta

Ingredients

• 1.2 kg young green jackfruit in brine, drained
• 6 eggs
• 12 shallots
• 8 garlic cloves
• 6 candlenuts
• 2 tbsp ground coriander
• 1 tsp ground cumin
• 5 cm galangal
• 250 g palm sugar
• 1 litre thin coconut milk
• 300 ml thick coconut cream
• 5 salam leaves
• 3 tbsp strong black tea leaves
• the papery skins from 8 shallots
• 2.5 tsp salt
• 3 tbsp vegetable oil
• 500 ml water

Before you cook

• Rinse the drained jackfruit thoroughly under cold running water to wash off the brine.
• Cut the jackfruit pieces into rough 4 cm chunks.
• Peel the shallots and garlic, keeping the papery skins of eight shallots to one side.
• Slice the galangal into thick coins and bruise them.
• Chop the palm sugar into small shards.

Steps

1. Put the eggs into a pan of cold water, bring them to a boil and cook for 9 minutes.
2. Cool the eggs under cold water, peel them and set them aside whole.
3. Tie the black tea leaves and the reserved shallot skins into a small square of muslin.
4. Blend the shallots, garlic, candlenuts, coriander and cumin into a smooth paste with a splash of water.
5. Heat the oil in a very large heavy pot over medium heat and fry the paste for 8 minutes, until it darkens and smells sweet.
6. Add the galangal coins and salam leaves and stir for 1 minute.
7. Tip in the jackfruit chunks and turn them until every piece is coated in paste.
8. Pour in the thin coconut milk and the water, then add the palm sugar, salt and the muslin bundle.
9. Bring the pot to a boil, then drop the heat to the lowest possible simmer.
10. Cook uncovered for 2 hours, stirring every 20 minutes, until the jackfruit has darkened to a deep tea-brown and softened right through.
11. Slide the peeled eggs into the pot and push them under the surface so they take on colour.
12. Continue simmering for another hour, until the liquid has reduced to a thick syrupy coating and the jackfruit strands pull apart easily.
13. Pour in the thick coconut cream and stir it through gently.
14. Simmer for a final 30 minutes, watching closely, until almost no free liquid remains and the gudeg glistens.
15. Lift out the muslin bundle, galangal and salam leaves and discard them.
16. Taste and add salt, as the sweetness needs a firm savoury counterweight.
17. Serve warm or at room temperature with steamed rice, giving each person a whole browned egg.