Yogyakarta gudeg

Ingredients

• 1 kg of green jackfruit, cut into small pieces
• 2 leaves of Indonesian bay leaf
• 1 piece of grated ginger
• 2 farm-raised chickens, cut into pieces
• 1 1/2 cups of coconut milk
• 900 ml of water
• 250 g of krecek (dried beef skin)
• 500 g of tempeh, cut into small pieces
• Small, red chili peppers, to taste
• French-fried shallots
• 8 shallots
• 5 cloves of garlic
• 4 walnut trees
• 1 tablespoon of cilantro
• 100 g of palm sugar
• salt

Cook the jackfruit in a pot with some of the spice paste, salam leaves, galangal, and water, until it is tender and has a reddish hue.

Let it rest for one night in the stockpot.

For the chicken, brown the remaining spice mixture until it is fragrant, then add the chicken and stir to combine.

Cover and cook until the chicken changes color, then pour in the coconut milk and cook until it is tender.

For the krecek and tempeh stir-fry, combine the krecek, tempeh, and chili peppers in a wok with a little spice paste and water, and cook until the liquid is absorbed.

Serve the gudeg with chicken, its thick coconut milk (areh), and krecek, sprinkled with French-style shallot fries.