Ingredients

  • Serves 2-4 people
  • 500 g young jackfruit, cut into bite size

    300 ml water

    200 ml thick coconut milk

    10 g fried onions

     

    Ground spices :

    30 g shallots

    20 g garlic

    50 g curly red chili

    50 g big red chili

    20 g dried shrimp

    15 g candlenut

    15 g ginger

    10 g turmeric

    15 g galangal, crushed

     

    70 ml cooking oil

     

    1 lemongrass

    2 bay leaves

    3 kaffir lime leaves

     

    3 cardamom pods

    1 pcs star anise

    2 pcs cloves

     

    Seasoning:

    5 g salt

    8 g sugar

    13 g chicken stock powder

    15 g brown sugar

     

Gulai Cubadak (Jackfruit Curry)
Recipe Courtesy of
Asian Food Network

Gulai Cubadak (Jackfruit Curry)

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Gulai Cubadak is a dish from West Sumatra made with young jackfruit. Cooked in coconut milk with fragrant spices, Gulai Cubadak is a well loved side dish to go with white rice, for lunch, or dinner, or even for supper! This dish can be found on the menu of every Minang restaurant. If Gulai Cubadak isn’t on the menu, the restaurant is deemed to be incomplete.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 1 steps
  • 24 Ingredients
  • Easy
  • 1 steps
  • 24 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Making Gulai Cubadak

    • Wash the cut jackfruit and boil until soft. Drain and wash again until it’s clean and set aside.

    • Puree the spices ingredients into a paste.

    • Sauté the paste in cooking oil using medium heat. Add the lemongrass, bay leaves, and kaffir lime leaves and sauté again until cooked.

    • Add water and thick coconut milk and stir to mix. Next,  add cardamom, star anise, cloves, and boiled jackfruit. 

    • Add seasoning and simmer over low heat, stirring until coconut milk thickens. Turn off the heat.

    Making Gulai Cubadak


Plate and Serve!

Prepare a serving bowl, and transfer the jackfruit into the bowl.

Garnish with fried onions, and serve with hot white rice.

 

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g young jackfruit, cut into bite size

      300 ml water

      200 ml thick coconut milk

      10 g fried onions

       

      Ground spices :

      30 g shallots

      20 g garlic

      50 g curly red chili

      50 g big red chili

      20 g dried shrimp

      15 g candlenut

      15 g ginger

      10 g turmeric

      15 g galangal, crushed

       

      70 ml cooking oil

       

      1 lemongrass

      2 bay leaves

      3 kaffir lime leaves

       

      3 cardamom pods

      1 pcs star anise

      2 pcs cloves

       

      Seasoning:

      5 g salt

      8 g sugar

      13 g chicken stock powder

      15 g brown sugar

       

    Nutrition
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