500 g young jackfruit
10 g fried onions
30 g big red chili
50 g curly red chili
15 g candlenut
3 g shrimp paste
10 g dried shrimp
30 ml cooking oil
17 g big red chili, remove seeds and cut oblique to 1 cm thick
17 g large green chili, remove seeds and cut oblique to 1 cm thick
10 g leek, sliced oblique 1 cm thick
15 g shallots, thinly sliced
15 g garlic, thinly sliced
8 g chicken stock powder
2 g salt
8 g sugar
4 g white pepper powder
Peel and cut the jackfruit according to size preference, and then boil until half cooked. Set aside.
Sauté the spices ingredients with a little oil until half cooked.
Then puree the sauteed spices to a paste. Sauté the paste over medium heat for about 15 minutes until the spices are cooked.
After the spice paste is cooked, add the condiment ingredients and saute again until all ingredients are wilted.
Add jackfruit then stir until blended and add seasoning. Stir until everything is well blended and cooked.
Prepare a serving plate, and transfer the Tumis Nangka Muda onto the plate. Garnish with fried onions and serve.