Ingredients:
1 kg of jackfruit who are parents (not too young and too old morbidly), chopped
12 intact hard-boiled eggs (peeled if you want more pervasive marinade)
1000 cc of coconut water or also with 1 teaspoon vinegar
80-10 bay leaves
5-8 slices ginger ½ x 8cm sliced lengthwise
200 grams of brown sugar, chopped up finely
2000 cc coconut milk from a coconut
Puree/blend:
12 grains of red onion
12 cloves garlic
1 teaspoon coriander
2 tablespoons salt
Method:
Phase I
Use a pot of thick grounded.
stacking bay leaf to cover the bottom of the pan, arrange the slices on top also galangal (other than as a seasoning, also serves as the base of this dish so as not to scorch).
Mix the ground spices with 500 cc of coconut water, stir well.
Enter consecutive young jackfruit pieces, boiled eggs, brown sugar, pour the melted ground spices with coconut milk.
Add coconut milk to taste the high extent of jackfruit + eggs had to be terenda.
Cover the pan tightly and cook over medium heat, without even opening the lid for about 2 hours.
Phase II
After 2 hours see if the water is low, first lift the eggs and set aside temporarily.
Enter the coconut milk, stir with wooden spoon while destroying pieces of jackfruit (guard lest lengkuasnya bay leaves and rose). At this stage the volume of jackfruit be missing half.
Reinsert the eggs until slightly buried in the jackfruit.
Cook again over a low heat for at least 3 hours.
Stir occasionally until the coconut milk runs out.
In this second stage usually cook up to 7 hours pake electric stove with medium heat setting or 300W.
The result is "warm" ready to serve, reddish brown with a little liquid and condensed.
Pour areh / condensed chicken broth opor above is sufficient warm jackfruit at the time served.