To begin, blend shallots, garlic, candlenuts, ginger, and coriander seeds into a fine paste using a food processor. Add a splash of water if needed to achieve a smooth texture. This aromatic base defines the depth of flavour.

In a large heavy bottomed pot, place teak leaves or tea bags at the base. Layer the jackfruit chunks on top. Scatter the sliced galangal, bay leaves, kaffir lime leaves, and pour the spice paste evenly over the jackfruit to infuse every piece.

Pour in coconut milk and 1 litre of water, ensuring the jackfruit is submerged. Add palm sugar, tamarind paste, salt, and white pepper. Stir gently to distribute seasonings without breaking the jackfruit chunks.

Nestle the peeled boiled eggs into the mixture. They will absorb the sweet and spiced broth, adding richness to the final dish.

Cover the pot with a lid and bring to a gentle boil over medium heat. Once boiling, reduce to low and let it simmer uncovered for 4-5 hours. Occasionally baste the jackfruit with the liquid to keep it moist and richly coloured.

As it cooks, allow the liquid to reduce significantly until the coconut milk turns oily and the jackfruit darkens to a rich reddish brown. Stir gently to prevent sticking. This slow caramelisation develops Gudeg’s signature taste.

Taste the sauce towards the end of cooking. Adjust salt or add a touch more palm sugar if needed to balance the sweetness and savoury depth.

Once cooked, carefully remove the teak leaves or tea bags. They will have released their colour and tannins, no longer needed in the final presentation.

Turn off the heat and let the Gudeg sit for at least 15 minutes. This allows flavours to settle and deepen further, enhancing the eating experience.

Transfer to a serving bowl, placing eggs on top. Traditionally enjoyed with steamed rice, krecek (spicy stewed cattle skin crackers), and sambal for a true Yogyakarta feast. Garnish with fried shallots for added aroma and texture.