Gudeg traditional favorite food in Keraton Yogyakarta

Gudeg Jackfruit :Ingredients and spices :

    1 kg which is not too young jackfruit , cut into pieces
    12 grains boiled eggs ( peeled if you want more pervasive marinade )
    1000 cc or 1 tsp coconut water vinegar
    10 lbr bay leaves
    8 slices galangal ½ x 8cm sliced ​​lengthwise
    200 grams of brown sugar , finely sliced
    2000 cc coconut milk from 1 coconut makepuree :

    15 spring onions
    10 cloves of garlic
    4.5 tsp coriander
    salt to tasteHOW TO MAKE AND COOKING AND COMPLETE ORIGINAL warm YOGYAKARTA :1. Prepare a thick bottomed pan , alaskan bay leaves in the bottom of the pan and put on it slices galangal . Then insert a row of young jackfruit pieces , boiled eggs , and brown sugar .
 2.Mix the spices with 500 cc of coconut water or vinegar and stir until dissolved then pour into the pan ..Add coconut milk to taste higher extent jackfruit and eggs become so submerged . Cover the pan tightly and cook over medium heat, and do not open the lid before the first 2 hours . After 2 hours , uncovered . If the water is a little , first lift the eggs and set aside while that is not destroyed .
    Enter the coconut milk , stirring with a wooden spoon while destroying pieces of jackfruit . Reinsert the eggs until slightly buried in the jackfruit .
    Then again cook over low heat , stirring occasionally until cooked for about 3 ½ hours or until the milk runs out and the warm reddish brown colored .
    Pour areh / condensed chicken broth on top Opor jackfruit is sufficiently warm when served .