Ingredients A:
2 cans young jackfruit, discharge the water
enough coconut milk and water to cover the fruit
5 bay leaves
1 inch galangal
5 tbsp dark brown palm sugar
1/2 tsp salt
1 tsp tamarind
3 boiled eggs, peeled
Ingredients B:
5 shallots
3 cloves garlic
1 tbsp coriander
3 candle nuts
Directions:
Grind ingredients B into paste.
Simmer all ingredients A and B except boiled eggs in a clay pot until the liquid is almost gone and brownish looking.
Add eggs, continue simmering until almost dry.