Ingredients :
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1 roast chicken, about 1.2 kg/2 1/2 lb
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4 kemiri nuts (or macadamia nuts)
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5 cloves garlic
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9 shallots
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1 piece galangal root, about 2 cm/3/4 in long
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1 teaspoon ground coriander
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1/2 teaspoon cumin
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1 teaspoon palm sugar
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2-3 salam leaves (or bay leaves)
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1/2 teaspoon trasi (shrimp paste)
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1 jati leaf
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1 tablespoon groundnut oil
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2 cups coconut milk
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4 hard-boiled (hard-cooked) eggs
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1 can young jack fruit, about 550 g/19 oz
Serves 4-6
Method:
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Crush the kemiri nuts in a mortar. Peel the garlic and shallots and also crush in the mortar. Peel the galangal root and crush.
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Then mix all these ingredients with the rest of the seasoning (coriander, cumin, trasi, palm sugar, salam leaves and jati leaf: the latter gives the dish a reddish color) and stir well.
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Fry this mixture in groundnut oil. Cut the chicken into eight pieces and add to the fried spice mixture. Pour in coconut the milk and simmer over a low heat for about 30 minutes.
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When the chicken is cooked, add the jackfruit from the tin and the hard-boiled eggs. Simmer for a further 14 minutes.
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Gudeg is served with Nasi liwet and Sambal bajak (refer recipe).
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