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Ingredients
- Serves 2-4 people
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
Sayur Nangka
For some people, it may seem unusual to use jackfruit, or nangka, as an ingredient in your veggie dishes as the tropical fruit is known to be extremely sweet and often eaten as a form of dessert when ripe. But when it’s unripe, this versatile fruit has a unique texture that makes it super easy to absorb all kinds of flavors. One simple dish you can try with jackfruit is Sayur Nangka. Made of unripe jackfruit stewed in a spicy coconut milk-based soup, you can add this to your enticing plate of nasi padang. Have yourself a yummy lunch with this Indonesian recipe.
- Easy
- 60 min
- 30 min
- 15 min
- 3 steps
- 22 Ingredients
- Easy
- 3 steps
- 22 Ingredients
- 60 min
- 30 min
- 15 min
Directions
-
Prepare the jackfruit
Wash the jackfruit that has been sliced then boil until soft.
Remove from heat and rinse with cold water, set aside.
-
Prepare the spice paste
- In a food processor, blend the shallots, garlic, candlenut, ginger, turmeric, galangal, big red chili and small dried shrimp.
-
Cook the jackfruit
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.
Plate and Serve!
Transfer the jackfruit to your serving bowl and garnish with fried onions.
Optional: serve with steamed white rice.
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Ingredients
- Serves 2-4 people
-
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
Nutrition
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