Prepare ingredients.
Prepare 5 eggs.
Hard boil eggs.
Peel eggs and set aside.
Heat 2 liters of water in a cooking pot.
Add 2-3 bags of black tea to the boiling water.
Soak for 5-10 minutes.
Remove the teabags.
Add pieces of 300-500 grams of chicken meat.
Cut 300-500 grams of beef into bite sized pieces.
Add beef pieces to the cooking pot.
Bring to boil.
Skim off the foam that rises to the top.
Add 1 tablespoon of salt and continue to cook until everything is tender enough.
Cut 500 grams of unripe jackfruit into bite sized pieces.
Add the unripe jackfruit to the cooking pot.
Add cooked eggs.
Peel 1 red onion and set its skins aside.
Add pieces of the red onion to a food processor.
Prepare 3-4 garlic cloves.
Put also garlic into the food processor.
Add pieces of 2 centimeters of galangal.
Add 5 grams of shrimp paste.
Add 1 tablespoon of coriander seed powder.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a pan.
Put the spice mixture into the hot oil.
Fry the spices until it starts to get fragrant.
Add the spice mix to the cooking pot.
Mix in gently.
Add 3 bay leaves.
Add 1/2-1 tablespoon of tamarind paste.
Add 70 grams of palm sugar.
Add 250 milliliters of coconut milk.
Add the onion skins.
Stir briefly and continue cooking.
Turn heat to a low level.
Cover the pot.
Simmer for 2-3 hours (or longer).
Prepare servings.
Cut the egg in half (optional).
Serve with cooked rice.


Gudeg is a traditional food from Yogyakarta and Central Java, Indonesia. Gudeg is made from gori or nangka muda (young jack fruit) boiled for several hours with palm sugar, and coconut milk. Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter giving a reddish brown color to the dish. It is also called Green Jack Fruit Sweet Stew.


500 grams unripe jackfruit (or green jackfruit)
300 grams beef (300-500 grams)
300 grams beef bone (optional)
300 grams chicken (300-500 grams)
1 liter tea (1,5-2 liters)
5 eggs
1 onion (or red onion)
3 cloves garlic
2 galangal (2 cm)
5 grams shrimp paste
1⁄2 tablespoon tamarind paste (1/2-1 tablespoon)
1 tablespoon coriander powder
70 grams palm sugar
250 milliliters coconut milk
3 Indonesian bay leaves (substitute: bay leaves)
1 tablespoon salt
2 tablespoons cooking oil