Nasi Gudeg Komplit - Ethnic Foods R Us

Nasi Gudeg Komplit is the name of a whole meal, which is two recipes in one: Green Jackfruit sweet stew and chicken braised in coconut milk. And, each main recipe has a sub-recipe for the special spice paste needed. Add to that, yet another recipe is for the Fried chili shrimp paste that goes with the whole meal.

(Photo Attributed to Author: christian razukas from Honolulu, Hawaii)

Add all these together, and you have yourself one heck of an awesome meal! Combined, they present an authentic Javanese repast that makes Nasi Gudeg Komplit one of the more notable (and incredibly tasty!) dishes from Java.

Nasi Gudeg Komplit Recipe-

Ingredients:

For the Gudeg (Green Jack Fruit Sweet Stew)-

6 large hard-boiled eggs
2 cans young Jackfruit in Brine (40 oz.)
4 bags black tea
8 oz. boiled water (for the tea)
8 oz. chicken broth
10 oz. coconut milk
8 bay leaves
2 stalks fresh lemongrass, trimmed and smashed
1 tsp. tamarind paste
5 oz. palm sugar

For the Gudeg Spice Paste (use mortar and pestle or electric blender to combine)-

12 shallots, peeled and rough chopped
1 red onion, peeled and rough chopped
12 large cloves garlic, peeled and rough chopped
10 macadamia nuts, rough chopped
2 tbsp. ground coriander
2″ length of fresh galangal root, peeled and rough chopped
salt and pepper (to taste)
3 tbsp. of vegetable oil (for sautéing)

For the Braised Chicken-

12 pieces of chicken
½ lemon
34 oz. water
10 oz. coconut milk
2 stalks fresh lemongrass, trimmed and smashed
4 bay leaves
2 fresh kafir lime leaves

For the Braised Chicken Spice Paste (use mortar and pestle or electric blender to combine)-

2 tsp. ginger powder
2″ length of fresh galangal root, peeled and rough chopped
1 tsp. freshly ground white peppercorns
2 tbsp. ground coriander
1 tsp. ground cumin
3 macadamia nuts
1 large red onion, peeled and rough chopped
6 large cloves garlic, peeled and rough chopped
3 tbsp. of vegetable oil (for sautéing the spices)
salt, to taste
palm sugar, to taste

For the Fried chili shrimp paste sambal-

5 Chinese dried red chili peppers, rehydrated and rough chopped
1 small red onion, peeled and chopped fine
2 large cloves garlic, peeled and chopped fine
1 ripe red tomato, rough chopped
1 tsp. shrimp paste
1 tsp. palm sugar
salt, to taste
zest of 1 lime
3 tbsp. vegetable oil

(Note: you will also need to prepare some freshly cooked white rice as accompaniment)

Directions:

To Make the Gudeg and its Spice Paste-

Drain the jackfruit of its juices and rough chop it
Bring the water to a boil, put the tea bags in, cut the flame off, and allow to steep for about 3 minutes.
Heat the oil in a skillet over medium-high flame, and sauté the Gudeg spice paste ingredients; add the lemongrass and bay leaves and cook until fragrant.
Now add in the chopped jackfruit, pour the broth, half of the coconut milk, the tea, palm sugar, salt, and tamarind paste, adjust the flame to just a lively simmer, and cook for about 45 minutes.
Now add and stir in the rest of the coconut milk and hard boiled eggs. Cook again at a simmer, for about an hour, or until the jackfruit is fork tender, the hard boiled eggs have browned, and all the fluid has been absorbed by the jackfruit.
Let it cool before using. (Note: it is best to plan a day ahead of making your Nasi Gudeg Komplit, and prepare the Gudeg the day before. Allowing it to set up and all the ingredients to congeal overnight in the refrigerator will make it all the more delicious)

To Make the Braised Chicken and its Spice Paste-

Place the chicken pieces in a large mixing bowl and squeeze the lemon juices over the chicken. Stir and toss to ensure even coating, cover the bowl, and allow to marinate for half an hour.
Heat a large skillet over medium-high flame, add in the oil, and sauté the spice paste until fragrant.
Now add and stir in the chicken, water, coconut milk, kaffir lime leaves, bay leaves, lemongrass, salt and palm sugar. Stir and blend together well.
Cook and just a lively simmer for about 35 to 40 minutes or until the chicken is fork tender.

To make the Shrimp Paste Sambal-

In a medium sized skillet over medium-high flame, heat the oil and sauté the shrimp paste, garlic, red onion, and red chilis, until fragrant.
Using a mortar and pestle or an electric blender, pulverize all the cooked ingredients into a congruous thick paste.
Cook again, now at just a simmer, for 2 or 3 minutes, then add the lime zest, palm sugar, and the tomatoes and bring mixture to a boil. Allow to boil mildly for about 4 or 5 minutes, or a little longer if need be – you want the sambal to be very thick, stiff and thick enough to hold a mounded shape.

And that’s it – you are done cooking! To serve your Nasi Gudeg Komplit, place a helping of freshly cooked rice on each serving plate. Then add a generous helping of the stewed breadfruit, side by side with a couple pieces of the braised chicken. Add a mound of the shrimp paste sambal on top of the rice, and one of the boiled eggs on top of the stewed jackfruit. Then sit down with family and/or good friends, and enjoy your authentic Javanese Nasi Gudeg Komplit!