Gudeg

Step 1

Drain and rinse the 2 cans young jackfruit, then cut into bite-sized pieces. Set aside.

Step 2

In a blender, puree the 4 shallots, 3 garlic cloves, and 1 tsp coriander powder with a splash of water to make a smooth paste.

Step 3

In a large pot, heat 2 tbsp oil over medium. Add the spice paste and cook until fragrant and darker, about 5 minutes.

Step 4

Add the jackfruit, 2 cups coconut milk, 3 tbsp palm sugar, and 1 tsp salt. Stir to combine.

Step 5

Simmer uncovered over low heat, stirring occasionally, until jackfruit is tender and sauce thickens, about 25 minutes. The sauce should cling to the jackfruit.

Step 6

While stew simmers, slice the 8 oz tempeh or tofu into thin strips. Fry in 1/2 cup oil until golden and crispy, about 5 minutes. Drain on paper towels.

Step 7

Serve gudeg with rice cakes, crispy tempeh, and a lime wedge for squeezing. Garnish with fried shallots if you have them.