750 g young Jackfruit, peeled, cut into pieces
500 ml young Coconut water
750 ml thick Coconut milk from 2 coconuts
4 Eggs, hard boiled, peeled
2 pcs of teak leaves
150 gr brown sugar (Javanese Palm Sugar)
6 bay leaves
4 cm galangal, crushed
100 gr beef, cut into pieces
10 chicken feet / claws, wash clean
6 cloves Garlic
8 pcs Pecan, toasted
1 tbsp Coriander, toasted
1 tsp Salt
1. Wash jackfruit, boil briefly with coconut water, lift.
2. Prepare a pan, Cover pan bottom with teak leaves. Place half of the young jackfruit and half of blended ingredients. Add the remaining half of the young jackfruit, eggs, remaining blended ingredients, brown sugar (Javanese Palm Sugar), beef, and chicken claws.
3. Add coconut milk and cover the pan. Cook over medium heat until cooked through and the claws softens, lift.
4. Serve with warm rice.