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Gudeg is made from young, unripe jackfruit (gori, nangka muda) stewed for several hours with palm sugar and coconut milk. [4] [5] Additional spices include garlic, shallot, candlenut, coriander seed, galangal, bay leaves, and teak leaves, the latter gives a reddish-brown color to the dish. [6] It is often described as "green jack fruit sweet stew".
The fruit is normally consumed in the areas where it is cultivated and can be eaten fresh or cooked. The large fruit are often cut open and sliced into pieces for sale. The seeds can be fried, boiled or grilled, then peeled and eaten with salt. The taste of the seeds is similar to water chestnuts.
Young (unripe) jackfruit is made into curry called gulai nangka or stewed called gudeg. In the Philippines, unripe jackfruit or langka is usually cooked in coconut milk and eaten with rice; this is called ginataang langka. [41] The ripe fruit is often an ingredient in local desserts such as halo-halo and the Filipino turon. The ripe fruit ...
Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. [3] Originating from the culinary traditions of Indonesia, [1] [2] it is also popular in Malaysia, Singapore, Brunei, the Philippines, Southern India (Southern Coastal Tamil Nadu and Goa), Sri Lanka, Thailand, and Burma, where it is called mont kalama.
Cendol / ˈ tʃ ɛ n d ɒ l / is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, [1] coconut milk, and palm sugar syrup. [2] It is popular in the Southeast Asian nations of Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.
Artocarpus is a genus of approximately 60 trees and shrubs of Southeast Asian and Pacific origin, belonging to the mulberry family, Moraceae.Most species of Artocarpus are restricted to Southeast Asia; a few cultivated species are more widely distributed, especially A. altilis (breadfruit) and A. heterophyllus (jackfruit), which are cultivated throughout the tropics.
The oval fruit (technically a strobilus) measures 1–3.5 cm long, it consists of a thin velvety integument and a large nut-like endosperm 2–4 cm long inside. Fleshy strobili weigh about 5.5 g, the endosperm alone 3.8 g. It changes colour from yellow to orange, purple or pink when ripe. [5]
Kripik nangka, made from jackfruit; Kripik oncom, made from oncom, is similar to kripik tempeh but has a slightly bitter taste; Kripik pisang, made from dried banana; Kripik rambutan, made from rambutan; Kripik salak, made from snake fruit [5] Kripik sambal teri, spicy cassava chips with dried anchovies from Sibolga, North Sumatra. [6] [7]