500 g young jackfruit, cut into 2 inch chuncks
500 ml thin coconut milk
200 ml thick coconut milk
For the spice paste:
30 g shallots
20 g garlic
15 g candlenut
15 g ginger
10 g turmeric
15 g galangal, smashed
50 g big red chili
20 g dried small shrimp
1 lemongrass stalk
2 bay leaves
3 lime leaves
3 cardamom pods
1 pc star anise
2 cloves
For the seasoning:
5 g salt
10 g sugar
13 g chicken powder
15 g brown sugar
70 ml cooking oil
Wash the jackfruit that has been sliced then boil until soft.
Remove from heat and rinse with cold water, set aside.
In a pan on medium heat, sauté the lemongrass, bay leaves and lime leaves until fragrant.
To the pan, add thin coconut milk, thick coconut milk, cardamom, star anise, cloves, boiled jackfruit. Mix well to combine.
To the pan, add salt, sugar, chicken powder and brown sugar. stir until the salt and sugar have dissolved.
Cook on low heat until the coconut milk thickens, then remove from heat and set aside.
Transfer the jackfruit to your serving bowl and garnish with fried onions.
Optional: serve with steamed white rice.