Bahan-bahan

• 3 kilogram nangka muda / tewel / gori, potong-potong menjadi beberapa bagian
• 1 ekor ayam, potong-potong
• 2 buah kelapa tua, dijadikan santan
• 6-8 helai daun jati
• 6-8 helai daun salam
• 50 grams lengkuas, memarkan
• 100 grams gula merah
• sedikit minyak goreng untuk menumis

Bumbu Halus

• 100 grams bawang merah
• 30 grams bawang putih
• 100 grams kemiri
• 30 grams ketumbar, digongso sebentar

Cara Membuat

• Nangka muda direbus bersama daun jati hingga 1/2 matang dan nangka berwarna kemerahan. Angkat, buang daun jatinya, nangka dimemarkan.
• Panaskan minyak, tumis bumbu halus sampai beraroma, angkat dan sisihkan.
• Rebus kembali nangka bersama dengan daging ayam, bumbu yang telah ditumis, santan, gula jawa, lengkuas dan daun salam. Aduk-aduk rata.
• Sesekali diaduk sampai santan mengering.
• Jika santan sudah habis, angkat dan sajikan.

Yogyakarta Gudeg

Ingredients

• 3 kg young jackfruit, cubed
• 1 chicken, cut to taste
• 2 coconut milk, made become coconut milk
• 6-8 teak leaves
• 6-8 bay leaves
• 50 grams galangal, crushed
• 100 grams palm sugar
• some cooking oil

Ground Spices and Seasonings

• 100 grams shallots
• 30 grams garlic
• 100 fram candlenuts
• 30 grams coriander grains, oilless fried first for a while

Method

• Boil jackfruit together with teak leaveas until medium and becomes reddish. Remove teak leaves away and crush jackfruit.
• Heat cooking oil, sauté ground spices until aromatic, set aside.
• Boil again jackfruit together with chicken, sautéed ground spices, coconut milk, plam sugar, galangal and bay leaves. Stirred.
• Cooked while stirred now and then until coconut milk dried.
• Served.