Sego Megono Recipe from Temanggung

 Sego Megono is a traditional dish from the Temanggung region of Central Java, Indonesia. It’s a simple yet flavorful meal consisting mainly of steamed rice (sego) mixed with finely chopped young jackfruit and grated coconut, seasoned with spices and herbs. It's usually enjoyed with side dishes like fried tempeh, tofu, and sambal. Sego Megono is often served during traditional ceremonies or as a humble daily meal. This dish reflects the rich culture and simplicity of Javanese cuisine.

Ingredients:

- 300 grams of young jackfruit, finely chopped

- 200 grams of grated coconut (fresh or dried)

- 500 grams of white rice

- 2 bay leaves

- 2 kaffir lime leaves

- 2 stalks of lemongrass, bruised

- 4 cloves of garlic

- 5 shallots

- 4 red chilies (optional for those who prefer a spicy kick)

- 1 tablespoon of coriander powder

- 1 teaspoon of turmeric powder

- 1 teaspoon of salt (adjust to taste)

- 1 teaspoon of sugar

- 2 tablespoons of coconut oil or vegetable oil for sautéing

**For side dishes (optional but recommended):**

- Fried tempeh

- Fried tofu

- Sambal (Indonesian chili paste)

Instructions:

1. **Cook the Rice:**

   - Begin by cooking the rice in a rice cooker or on the stove. Use the standard water-to-rice ratio for steaming white rice. Once the rice is cooked, set it aside and keep it warm.

2. **Prepare the Young Jackfruit:**

   - Chop the young jackfruit into small pieces, almost resembling shredded meat. This will help the jackfruit absorb the seasoning better.

   - Bring a pot of water to a boil, and add the chopped jackfruit. Boil for about 10-15 minutes to soften it and remove any excess bitterness. Drain and set it aside.

3. **Prepare the Spices:**

   - In a mortar or blender, grind the garlic, shallots, coriander powder, turmeric powder, and red chilies (if using) into a smooth paste.

   

4. **Sauté the Seasoning:**

   - Heat 2 tablespoons of coconut oil in a pan over medium heat.

   - Add the ground spice paste and sauté until fragrant, about 3-4 minutes.

   - Add the bay leaves, kaffir lime leaves, and bruised lemongrass to the pan, and continue to sauté for another 2 minutes to infuse the aromatic oils.

   

5. **Cook the Jackfruit:**

   - Add the boiled young jackfruit to the pan with the sautéed spices.

   - Stir well to ensure the jackfruit is evenly coated with the spices.

   - Add salt and sugar, adjusting the seasoning to taste. Cook for about 10 minutes, stirring occasionally.

   

6. **Add the Grated Coconut:**

   - After the jackfruit has cooked down and absorbed the spices, add the grated coconut.

   - Stir the mixture thoroughly to combine the coconut with the seasoned jackfruit.

   - Cook for another 5 minutes until everything is well combined and heated through. The coconut should become fragrant, and the mixture should have a slightly dry texture.

   

7. **Assemble the Dish:**

   - Serve a portion of steamed rice on a plate.

   - Top the rice with a generous serving of the seasoned jackfruit and coconut mixture (Megono).

   - For added flavor and texture, serve the rice with fried tempeh, tofu, and sambal on the side.

**Tips:**

- If young jackfruit is unavailable, you can substitute it with other vegetables such as shredded cabbage or green papaya, though the flavor will differ slightly.

- For a more authentic experience, wrap the Sego Megono in banana leaves before serving, as is traditionally done in Temanggung.

Sego Megono is a dish that embodies the simplicity and richness of Javanese cuisine. The combination of soft, flavorful jackfruit and fragrant rice makes it a comforting meal. It’s also a versatile dish that pairs well with a variety of side dishes, making it perfect for family meals or special occasions. Whether you’re in the heart of Java or far from home, Sego Megono brings the flavors of Indonesia to your table.