Gudeg claw

MATERIALS:
750 g young jackfruit, peeled, delve pieces
500 ml coconut milk
750 ml thick coconut cream from 2 coconuts
4 eggs, case-hardened, peeledbikinis of teak leaves
150 gr brown sugar
6 bay leaves
4 cm galangal, smashed
100 gr beef, dig pieces
10 foot chicken, rain out

Refined:
12 onions
6 cloves garlic
8 grain walnut, toasted
1 tablespoon coriander, toasted
1 teaspoon salt

HOW TO MAKE:

Rinse jackfruit, boiled briefly with coconut water, remove from heat.
Prepare the pan, pad bottom of the pot with teak leaves. Place half of the young jackfruit and half of spices. Add the remaining half of the young jackfruit, eggs, remaining spices, brown sugar, beef, and chicken claw.
Add coconut cream and cover pan. Cook over medium heat until cooked through and claw soft warm, remove from heat.
Serve with warm rice.
For: 6 people