Jogjakarta Chicken Claws Gudeg (Gudeg Ceker)

Ingredients:

750 g young Jackfruit, peeled, cut into pieces

500 ml young Coconut water

750 ml thick Coconut milk from 2 coconuts

4 Eggs, hard boiled, peeled

2 pcs of teak leaves

150 gr brown sugar (Javanese Palm Sugar)


6 bay leaves

4 cm galangal, crushed

100 gr beef, cut into pieces

10 chicken feet / claws, wash clean



Blended Ingredients:

12 Shallots

6 cloves Garlic

8 pcs Pecan, toasted

1 tbsp Coriander, toasted

1 tsp Salt



How To:

1. Wash jackfruit, boil briefly with coconut water, lift.

2. Prepare a pan, Cover pan bottom with teak leaves. Place half of the young jackfruit and half of blended ingredients. Add the remaining half of the young jackfruit, eggs, remaining blended ingredients, brown sugar (Javanese Palm Sugar), beef, and chicken claws.

3. Add coconut milk and cover the pan. Cook over medium heat until cooked through and the claws softens, lift.

4. Serve with warm rice.

Serves 6

Recipe source:
http://sajiku.blogspot.com/search/label/Resep%20DI%20Yogyakarta

Image source:
http://solo.dagdigdug.com/page/2/

Posted in: Gudeg Ceker (Chicken Claws Gudeg),Traditional