Gudeg

Method

Heat oil in a large heavy-based pot and fry the sliced shallots, minced garlic, and sliced galangal until fragrant and softened, about 3 minutes. Add the turmeric and ground coriander, stirring constantly for 30 seconds to release the spices. Add the chopped jackfruit and stir well to coat with the spice mixture, then pour in the water and bring to a boil. Reduce heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally, until the jackfruit becomes very tender and breaks apart easily. Pour in the coconut milk and stir gently, then add the palm sugar, salt, and whole red chillies. Continue simmering for another 20-25 minutes until the sauce thickens and the flavours meld together, with the jackfruit becoming almost shredded in consistency. Taste and adjust seasoning as needed before serving with rice and krecek (spiced beef skin).