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GUDEG (Young Jackfruit Stew) #instantpot cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, it could be created by you in simple actions. You may make it for family or friends events, and it could be shown at many standard incidents also. I am certain you will see lots of people who just like the GUDEG (Young Jackfruit Stew) #instantpot dishes that you simply make.

Alright, don’t linger, let’s plan this gudeg (young jackfruit stew) #instantpot formula with 17 components which are surely easy to find, and we have to process them at the very least through 4 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for GUDEG (Young Jackfruit Stew) #instantpot:

1. Prepare 2 cans - (@ 280 grams) drained young jackfruit
2. Provide 8 of large soft boiled eggs, peeled
3. You need 2 for chicken leg quarters
4. Provide 250 gram for coconut sugar
5. Make ready 60 ml of water
6. Provide 5 bay leaves
7. Provide 2 for dried galangal (about an inch long each)
8. Need 2 cans for (@ 400 ml) coconut milk
9. Take 500 ml of water
10. Need 3 of tea bags of black tea (optional)
11. Prepare for 👉I used tea bags to be able to get dark color that I can't get from the coconut sugar. In Indonesia coconut sugar has darker color than what I can find here
12. Prepare for Grind the following spices into paste :
13. You need 25 grams garlic
14. Take 100 grams of shallot
15. Make ready 2 tablespoons for ground coriander
16. Get 4 - candlenuts
17. Need 2 teaspoons of salt

GUDEG (Young Jackfruit Stew) #instantpot making:

1. Mix coconut sugar, spice paste and 60 ml water.
2. Place in order chicken, jackfruit, eggs, bay leaves, galangal, coconut sugar mixture, tea bags into an electric pressure cooker. Add coconut milk and 500 ml water.
3. Close the lid and turn the vent into sealed. Cook on manual on high pressure for 60 minutes. When it's done, do a quick release. Take out the tea bags.
4. Serve gudeg with warm steamed rice and drizzle the broth over it.

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