-
1
Boil the Eggs and Rinse the Jackfruit
15 Mins
Boiling water, 100°C (212°F)
Lower the eggs into boiling water and cook for 10 minutes, then cool in cold water and peel. Meanwhile drain the jackfruit, rinse it twice under cold water and cut any large pieces into bite-size chunks.
Start the eggs in cold water if you prefer, and count 10 minutes from the boil — the yolks should be fully set.
Done when: Eggs are firm all the way through; jackfruit is rinsed and cut.
-
2
Blend the Spice Paste
10 Mins
Room temperature, about 20°C (68°F)
Put the shallots, garlic, soaked candlenuts, toasted coriander seeds and galangal in a blender with 60 ml of water and blend to a smooth, thick paste, scraping the sides down once or twice.
A splash of water helps the blender catch — add it a spoonful at a time so the paste stays thick.
Done when: The paste is smooth, pale and spoonable.
-
3
Fry the Paste and Start the Braise
15 Mins
Medium heat, about 160°C (320°F)
Heat the oil in a large heavy pot over medium heat and fry the spice paste for 5 minutes, stirring, until fragrant and a shade darker. Add the jackfruit, palm sugar, bay leaves, salt and the remaining water, then pour in the coconut milk and stir.
Do not rush the paste — frying it properly is what keeps the finished stew from tasting raw and sharp.
Done when: The paste smells sweet and toasty; the liquid is creamy and pale brown.
-
4
Braise Low and Slow
120 Mins
Low simmer, about 90°C (194°F)
Bring the pot to a gentle simmer, cover with the lid slightly ajar and cook on the lowest heat for 2 hours, stirring every 20 minutes and scraping the bottom so the palm sugar does not catch. The jackfruit should turn deep brown and the sauce should thicken.
If the sauce gets too thick before the jackfruit is tender, add 100 ml of hot water at a time.
Done when: The jackfruit is dark brown, soft enough to cut with a spoon, and the sauce coats it thickly.
-
5
Add the Chicken and Eggs
45 Mins
Simmer, about 90°C (194°F); chicken to 74°C (165°F)
Nestle the chicken thighs and the peeled eggs into the pot, spoon sauce over them and simmer for 45 minutes, turning the chicken once, until the chicken reaches 74°C (165°F) at its thickest part and the eggs are stained brown. Taste and adjust the salt.
Keep the simmer gentle — hard boiling now will split the coconut milk and toughen the chicken.
Done when: The chicken is cooked through with clear juices and the eggs are evenly browned.
-
6
Rest and Serve
5 Mins
Room temperature, about 20°C (68°F)
Take the pot off the heat and rest for 5 minutes. Lift out the chicken and eggs, spoon the jackfruit over steamed rice and arrange the chicken and a halved egg on top.
Resting lets the sauce settle so it spoons cleanly instead of running everywhere.
Done when: The plate shows dark glossy jackfruit, pale chicken and a browned egg over white rice.
auto_awesome Finishing Touches & Plating
Serve hot over steamed rice, with sambal and krecek on the side if you have them. The sweet jackfruit, mild chicken and salty-spicy sides are meant to be eaten together in one mouthful.
Indonesia
35m
