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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":512,"pronunciation":539,"substitutions":540,"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":457,"prepMinutes":430,"cookMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":571,"images":573,"keywords":583,"publishedAt":590,"updatedAt":590,"authorSlug":591,"summary":592,"localeSlug":557,"alternates":593},[394,397,400,403,406],{"answer":395,"question":396},"Either the jackfruit was too mature or the heat was too low to break it down. Young green jackfruit collapses; anything approaching ripeness stays fibrous no matter how long you cook it. If the fruit is right, cover the pot and hold a steady gentle simmer rather than the barest flicker, and crush the pieces against the side of the pot with a spoon halfway through to help them along.","Why is my gudeg still tough and stringy after two hours?",{"answer":398,"question":399},"Yes, if it is Yogyakarta gudeg. Sweetness is the defining trait of the style, and locals eat it with salty, fiery accompaniments that reset the palate between bites. If it is too much for you, halve the palm sugar and add a squeeze of lime at the end — you will have something closer to Solo-style gudeg, which is a real dish rather than a compromise.","Is gudeg supposed to be this sweet?",{"answer":401,"question":402},"Black tea and shallot skins, both of which are in this recipe. Teak leaves work because of their tannins and red pigment, and strong black tea supplies tannin while shallot skins supply a warm brown dye. The color will be a shade lighter than a Yogyakarta pot, which is worth accepting rather than reaching for food coloring.","What can I use instead of teak leaves for the color?",{"answer":404,"question":405},"The jackfruit stew itself is, once you leave out the eggs — it is jackfruit, coconut milk, palm sugar and spices. But gudeg is almost never served alone, and the traditional accompaniments are not vegan: eggs, chicken in coconut gravy, and krecek made from beef rind. Serve a vegan gudeg with tempe orek and sambal instead and you have a complete, honest plate.","Is gudeg vegan?",{"answer":407,"question":408},"You can shorten the first stage. Pressure cook the jackfruit with the spice paste and stock for 20 minutes to soften it, then release, add the coconut milk and palm sugar, and finish uncovered on the stove for at least 45 minutes. The final open reduction is where the sugar concentrates and the color deepens, so it cannot be skipped.","Can I make gudeg in a pressure cooker?",[410,411,412,413,414,415],"Buy young green jackfruit in brine or water, never the ripe yellow kind in syrup. Ripe jackfruit is a fruit for dessert and turns to sweet mush in ten minutes.","Rinse canned jackfruit thoroughly and boil it for five minutes in fresh water first. Straight from the tin it carries a metallic brine taste that survives the whole stew.","Crack the eggshells gently before they go in the pot and the marbled brown pattern will show when you peel them — a small thing Yogya stalls do on purpose.","Palm sugar is not optional flavor. Its slight smokiness is the reason gudeg does not taste like white sugar syrup; brown sugar plus a teaspoon of molasses is the closest fix.","Keep the heat low once the sugar is in. Sugar and coconut milk scorch on the base long before you smell it, and burnt gudeg is unsalvageable.","Make it a day ahead. Gudeg is one of those stews that is measurably better after a night in the fridge, and Yogyakartan cooks reheat the pot repeatedly over several days.","🍯","Gudeg tastes like nothing else in Indonesia, and the first spoonful surprises most people: it is properly sweet, closer to a savory jam than a curry, with palm sugar and coconut milk cooked into young jackfruit until the fruit falls apart into soft brown strands. Underneath the sweetness sits garlic, coriander, candlenut and salam leaf, and the dish is never eaten alone — it comes with hard-boiled eggs stewed in the same pot, a fiery-crunchy stew of beef rind called krecek, and rice, so the sweetness always has something salty and hot beside it. Yogyakarta is nicknamed Kota Gudeg, the gudeg city, and this is why.","Gudeg is Yogyakarta food in a way few dishes belong to a single city. It is sold from dawn at streetside stalls where women ladle it from clay pots, from all-night warungs on Jalan Wijilan where the pots have been going since the afternoon, and packed into sealed containers as oleh-oleh — the gift of local food that Indonesians are expected to bring home from a trip. The name is said to come from hangudek, the Javanese word for the endless stirring the pot demands, and anyone who has made it will find that plausible.\n\nThe classic version, gudeg Yogya, is the sweet dry one. The jackfruit is cooked down for many hours with palm sugar until almost no liquid is left and the strands turn deep reddish brown. That color is not caramel alone — cooks line the pot with teak leaves, whose tannins bleed a natural mahogany dye into the stew. Solo, ninety minutes away, makes gudeg differently: wetter, paler, with more coconut milk and far less sugar, and Solonese will happily tell you the Yogya version is dessert pretending to be lunch. Neither city concedes.\n\nWhat arrives on the plate is a study in contrast, and gudeg is always served as a set. Nasi gudeg means rice topped with the jackfruit, plus telur pindang (eggs simmered so long in the spiced liquid that the whites turn brown and dense), sambal goreng krecek (puffed beef rind cooked in chile until it crackles), opor ayam in coconut gravy, and a spoonful of thick areh — reduced coconut milk. The sweetness only makes sense in company. Eating gudeg on its own is like eating the jam and skipping the toast, and Yogyakartans would consider it an odd thing to do.","Gudeg keeps 4 days refrigerated and genuinely improves for the first two. Reheat gently in a pan with a splash of water or coconut milk, stirring so the sugar does not catch. It freezes for 2 months, though the jackfruit softens further on thawing. The eggs should be stored in the stew rather than peeled, so they keep taking on color and seasoning.",[421,422,423,424],"Cooks the jackfruit long enough to actually collapse — most shortcut recipes stop while it is still fibrous and crunchy, which is the usual failure.","Uses black tea and shallot skins to reproduce the mahogany color that teak leaves give in Java, since teak leaves are unavailable almost everywhere else.","Stews the eggs in the same pot from the start, so they take on the color and the spice instead of being boiled separately and dropped on top.","Balances the sugar for a palate that has not grown up with gudeg, with a note on how to take it all the way to Yogya sweetness.",[426,427,428],"Heavy lidded pot or Dutch oven","Blender or mortar and pestle for the spice paste","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},25,46,7,30,690,12,445,[438],"Steamed white rice, hard-boiled eggs from the pot, and something sharp and hot alongside — sambal goreng krecek if you can get beef rind, otherwise a chile-heavy sambal and stir-fried greens.",[440,443,446],{"name":441,"description":442},"Gudeg Solo","The wetter, paler rival from Surakarta: far more coconut milk, much less palm sugar, no long reduction. Served soupy with areh spooned over the top.",{"name":444,"description":445},"Gudeg kering","The dry travelling version, cooked even further until barely any moisture remains. It keeps for days unrefrigerated and is the style sold in cans and boxes as souvenirs.",{"name":447,"description":448},"Gudeg manggar","Made with young coconut flower buds instead of jackfruit, a rarer Bantul specialty with a firmer, slightly crunchy texture and a more floral aroma.",[450,456,461,465,469,473,477,480,484,489,493,496,500,502,505,507],{"qty":451,"name":452,"note":453,"unit":454,"group":455},1.2,"young green jackfruit, drained and cut in 4 cm chunks","about three 560 g cans, in water or brine — not syrup","kg","For the stew",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},6,"eggs","eggs, shells rinsed","piece",{"qty":462,"name":463,"unit":460,"group":464},8,"shallots, peeled — reserve the skins","For the spice paste",{"qty":462,"ref":466,"name":467,"unit":468,"group":464},"garlic","garlic cloves","clove",{"qty":470,"name":471,"note":472,"unit":460,"group":464},5,"candlenuts","or macadamia nuts",{"qty":474,"name":475,"unit":476,"group":464},2,"ground coriander","tsp",{"qty":478,"name":479,"unit":476,"group":464},1,"ground cumin",{"qty":433,"name":481,"note":482,"unit":483,"group":464},"fresh galangal, sliced","or 1½ tsp galangal powder","g",{"qty":485,"name":486,"note":487,"unit":483,"group":488},150,"palm sugar, chopped","or dark brown sugar plus 1 tsp molasses","For the pot",{"qty":490,"name":491,"unit":492,"group":488},800,"full-fat coconut milk","ml",{"qty":494,"name":495,"unit":492,"group":488},500,"water or light vegetable stock",{"qty":497,"name":498,"note":499,"unit":460,"group":488},4,"salam leaves","or 2 bay leaves",{"qty":474,"name":501,"unit":460,"group":488},"lemongrass stalks, bruised",{"qty":474,"name":503,"note":504,"unit":460,"group":488},"black tea bags","stands in for teak leaves — see substitutions",{"qty":474,"name":506,"unit":476,"group":488},"fine salt",{"qty":508,"name":509,"note":510,"unit":492,"group":511,"optional":8},200,"coconut cream, simmered with a pinch of salt","the areh spooned over at the table","To serve",[513,517,520,524,528,533,536],{"text":514,"title":515,"timerSeconds":516},"Rinse the drained jackfruit under cold water, then boil it in fresh water for 5 minutes and drain again. This strips the tinny brine flavor that otherwise stays in the finished stew. Squeeze the chunks gently to shed excess water.","Prepare the jackfruit",300,{"text":518,"title":519},"Blend the shallots, garlic, candlenuts, coriander, cumin and galangal with 3–4 tablespoons of water into a smooth pale paste. Keep the papery shallot skins to one side — they go in the pot for color.","Blend the spice paste",{"tip":521,"text":522,"title":523},"The eggs cook and dye in the pot. Tap each shell lightly against the counter first for the marbled pattern Yogya stalls are known for.","Scatter the shallot skins across the base of a heavy pot and lay the jackfruit on top. Add the spice paste, salam leaves, lemongrass, tea bags, salt, the water and half the coconut milk, then nestle in the whole raw eggs, shells on.","Line and load the pot",{"text":525,"title":526,"timerSeconds":527},"Bring to a boil, then drop to a low simmer, cover and cook for 60 minutes. Lift out the eggs after the first 20 minutes, peel them, and return them to the pot so they keep absorbing color and spice.","Simmer covered",3600,{"tip":529,"text":530,"title":531,"timerSeconds":532},"Low heat only. Palm sugar and coconut milk scorch on the base well before you can smell it.","Fish out the tea bags, stir in the palm sugar and the remaining coconut milk, and continue uncovered at a low simmer for 90–120 minutes. Stir every 15 minutes and press the jackfruit against the side of the pot to help it break down.","Add the sugar and reduce",6300,{"text":534,"title":535},"Gudeg is done when the jackfruit has collapsed into soft brown strands, the liquid has reduced to a thick glaze clinging to the fruit, and the color has gone deep reddish brown. Taste and adjust — it should read clearly sweet with a savory, coconut-rich base.","Judge the finish",{"text":537,"title":538},"Spoon the gudeg over hot rice with a stewed egg per person and, if using, a spoonful of salted reduced coconut cream. Put something hot and salty on the plate as well — the sweetness needs a counterweight, and Yogyakartans never serve it without one.","Serve as a set","GOO-deg",[541,545,549,553],{"note":542,"swap":543,"original":544},"Both bring tannins and a reddish-brown dye without changing the flavor much. Teak leaves are effectively unobtainable outside Java, and no reputable substitute exists for their exact effect.","2 black tea bags plus the papery skins of 6 shallots","Teak leaves",{"note":546,"swap":547,"original":548},"Canned is what almost everyone will use, and it works well — it is already partly softened, so you can take 45 minutes off the total cooking time.","Canned young green jackfruit in water or brine","Fresh young jackfruit",{"note":550,"swap":551,"original":552},"Not the same plant and not the same flavor, but it fills the aromatic gap. Salam is milder and slightly sour; a full quantity of bay leaf overwhelms the pot.","Bay leaf, using half the quantity","Salam leaves",{"note":554,"swap":555,"original":556},"Candlenut is used for body rather than flavor — it thickens the spice paste. Macadamia is the standard swap and behaves almost identically.","Macadamia nuts or blanched almonds","Candlenuts","gudeg","Gudeg (Yogyakarta Sweet Jackfruit Stew)","Gudeg","indonesia","Yogyakarta, Central Java",180,"medium",[565],"main",[567,568,569,570],"vegetarian","gluten-free","dairy-free","halal-friendly",[458,466,572],"onion",[574,577,579,581],{"alt":575,"src":576},"Mahogany-brown stewed jackfruit strands beside a browned hard-boiled egg and white rice on a banana leaf","\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fgudeg\u002Fhero-1x1.jpg",[557,584,585,586,587,588,589],"jackfruit","yogyakarta","javanese","palm sugar","vegetarian indonesian","nangka muda","2026-08-19","dishroute-kitchen","Young jackfruit stewed for hours with palm sugar, coconut milk and teak leaves until it collapses into a sweet, mahogany-brown tangle — the defining dish of Yogyakarta.",{"en":594},"\u002Frecipe\u002Fgudeg",{"items":596,"total":863,"page":478,"limit":864,"hasMore":865},[597,629,661,689,717,727,757,782,812,838],{"slug":598,"title":599,"shortTitle":600,"nativeName":600,"countrySlug":560,"region":601,"baseServings":497,"prepMinutes":602,"cookMinutes":603,"restMinutes":433,"difficulty":563,"course":604,"diet":607,"mainIngredients":608,"images":612,"keywords":622,"publishedAt":590,"updatedAt":590,"authorSlug":591},"bakso","Bakso (Indonesian Beef Meatball Noodle Bowl)","Bakso","Java",40,90,[605,565,606],"street-food","soup",[569,570],[609,610,466,611],"beef-chuck","tofu","scallions",[613,616,618,620],{"alt":614,"src":615},"Bowl of clear beef broth with springy beef meatballs, yellow noodles, fried tofu, greens and fried shallots","\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbakso\u002Fhero-1x1.jpg",[598,623,624,625,626,627,628],"beef meatballs","indonesian street food","noodle soup","java","bakso malang","tapioca starch",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":560,"region":601,"baseServings":497,"prepMinutes":634,"cookMinutes":635,"difficulty":636,"course":637,"diet":639,"mainIngredients":640,"images":644,"keywords":654,"publishedAt":590,"updatedAt":590,"authorSlug":591},"bubur-ayam","Bubur Ayam (Indonesian Chicken Rice Porridge)","Bubur Ayam","Bubur ayam",15,70,"easy",[638,565],"breakfast",[569,570],[641,642,643,611,466],"rice","chicken","ginger",[645,648,650,652],{"alt":646,"src":647},"Bowl of smooth rice porridge topped with shredded chicken, yellow gravy, scallions, fried shallots and crushed crackers","\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fbubur-ayam\u002Fhero-1x1.jpg",[655,656,657,658,659,660,626],"bubur ayam","chicken congee","rice porridge","indonesian breakfast","kecap manis","krupuk",{"slug":662,"title":663,"shortTitle":663,"nativeName":664,"countrySlug":560,"baseServings":497,"prepMinutes":433,"cookMinutes":665,"restMinutes":666,"difficulty":636,"course":667,"diet":668,"mainIngredients":669,"images":671,"keywords":681,"publishedAt":688,"updatedAt":688,"authorSlug":591},"chicken-satay","Chicken Satay with Peanut Sauce","Sate ayam",20,60,[565,605],[569],[642,466,670],"lime",[672,675,677,679],{"alt":673,"src":674},"Charred chicken satay skewers draped in peanut sauce with chopped shallots and lime wedges","\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fchicken-satay\u002Fhero-1x1.jpg",[682,683,684,685,560,686,687],"satay","sate ayam","chicken skewers","peanut sauce","street food","grill","2026-08-18",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":560,"region":694,"baseServings":497,"prepMinutes":433,"cookMinutes":430,"difficulty":636,"course":695,"diet":697,"mainIngredients":698,"images":702,"keywords":712,"publishedAt":688,"updatedAt":688,"authorSlug":591},"gado-gado","Gado-Gado (Indonesian Salad with Peanut Dressing)","Gado-Gado","Gado-gado","Jakarta",[565,696],"side",[567],[699,458,700,701],"potato","cabbage","cucumber",[703,706,708,710],{"alt":704,"src":705},"Gado-gado platter of blanched vegetables, boiled eggs and fried tofu coated in warm peanut dressing","\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fgado-gado\u002Fhero-1x1.jpg",[690,713,685,714,715,567,716],"indonesian salad","jakarta","betawi","blanched vegetables",{"slug":557,"title":558,"shortTitle":559,"nativeName":559,"countrySlug":560,"region":561,"baseServings":457,"prepMinutes":430,"cookMinutes":562,"difficulty":563,"course":718,"diet":719,"mainIngredients":720,"images":721,"keywords":726,"publishedAt":590,"updatedAt":590,"authorSlug":591},[565],[567,568,569,570],[458,466,572],[722,723,724,725],{"alt":575,"src":576},{"alt":575,"src":578},{"alt":575,"src":580},{"alt":575,"src":582},[557,584,585,586,587,588,589],{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":560,"baseServings":462,"prepMinutes":665,"cookMinutes":430,"restMinutes":666,"difficulty":563,"course":732,"diet":735,"mainIngredients":736,"images":740,"keywords":750,"publishedAt":590,"updatedAt":590,"authorSlug":591},"martabak-manis","Martabak Manis (Indonesian Thick Stuffed Sweet Pancake)","Martabak Manis","Martabak manis",[733,605,734],"dessert","snack",[567],[737,458,738,739],"flour","condensed-milk","peanuts",[741,744,746,748],{"alt":742,"src":743},"Thick folded Indonesian pancake wedge showing honeycomb crumb oozing chocolate, condensed milk and crushed peanuts","\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-4x3.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fmartabak-manis\u002Fhero-1x1.jpg",[751,752,753,754,755,686,756],"martabak manis","terang bulan","indonesian dessert","sweet pancake","condensed milk","night market",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":560,"baseServings":474,"prepMinutes":634,"cookMinutes":634,"difficulty":636,"course":762,"diet":763,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":688,"updatedAt":688,"authorSlug":591},"nasi-goreng","Nasi Goreng (Indonesian Fried Rice)","Nasi Goreng","Nasi goreng",[565,638,605],[569,764],"nut-free",[641,458,466,766],"soy-sauce",[768,771,773,775],{"alt":769,"src":770},"Dark mahogany Indonesian fried rice topped with a crispy fried egg, with cucumber slices and krupuk alongside","\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fnasi-goreng\u002Fhero-1x1.jpg",[778,779,560,659,686,780,781],"nasi goreng","fried rice","wok","leftover rice",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"romanized":785,"countrySlug":560,"region":787,"baseServings":457,"prepMinutes":602,"cookMinutes":788,"restMinutes":665,"difficulty":789,"course":790,"diet":791,"mainIngredients":792,"images":793,"keywords":803,"publishedAt":590,"updatedAt":590,"authorSlug":591},"rendang-padang","Rendang Padang (Minangkabau Dry-Braised Coconut Beef)","Rendang Padang","Randang","West Sumatra",210,"hard",[565],[568,569,570],[609,466,643,572],[794,797,799,801],{"alt":795,"src":796},"Dark, almost dry rendang beef cubes coated in caramelized coconut spice paste, served beside steamed white 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