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1
Finely chop the young jackfruit until it approaches a mince — no piece should be large enough to assert itself as fruit. Set aside. This reduction in particle size is what separates megono from a jackfruit curry; the texture must read as a condiment, not a braise.
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2
Combine shallot, garlic, galangal, lemongrass, and salam leaf in a wide pan over a moderate heat with enough oil to coat. Cook until the shallots are fully softened and translucent and the raw edge of the garlic is gone — the pan should smell aromatic and sweet, with no harsh bite.
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3
Add the ground clove. Stir it through the softened aromatics and allow it to bloom for one minute. This is where the dish lives or dies: the clove must be present as a clear top note — more forward than in any other Javanese bumbu — reflecting Pekalongan's position as a spice distribution point on the Arab trade route. Too little, and the preparation becomes generic; too much, and it overwhelms. The correct proportion is 1 tsp per 400 g jackfruit.
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4
Add the minced young jackfruit to the pan. Fold it through the bumbu until every particle is coated. Cook over a moderate heat, stirring regularly, until the jackfruit has absorbed the aromatics and lost its raw, starchy character — the mass should be cohesive and slightly dry at the edges, pulling away from the pan.
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5
To serve, place a portion of hot steamed rice alongside or atop the megono as a condiment, or wrap rice and megono together in a banana leaf parcel in the manner of nasi kucing. The leaf should hold its fold without splitting — pass it briefly over a flame first if it is stiff.