30min 4 ppl
Jackfruit Rendang
117 minutes
4 people
Hardover 60 min or 12+ steps
117 min · 8 steps
Hard: over 60 min or 12+ steps
342 kcalper person
Protein 6g
Carbs 30g
Fats 22g
About this dish
A plant-based rendang built the traditional way: young jackfruit simmered low and slow in a deeply spiced coconut gravy of lemongrass, galangal and toasted coconut until the liquid all but disappears and the fruit shreds easily.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotsfor the spice paste8
- Garlic cloves6
- Galangal30 g
- Fresh Ginger20 g
- Lemongrass stalkswhite part only3
- Makrut lime leavestorn6
Meat & Poultry
- Jackfruityoung jackfruit in brine, drained and torn into chunks800 g
Tins & Jars
- Coconut Milk600 ml
- Tamarind Paste20 g
Dried Goods
- Candlenuts6
- Desiccated Coconuttoasted and ground into kerisik60 g
- Palm sugar20 g
Spices & Seasonings
- Dried Red Chilliessoaked10
- Turmeric powder10 g
Oils & Condiments
- Vegetable Oil60 ml
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
- Wooden spoon
Method
1
Blend the shallots, garlic, galangal, ginger, lemongrass, soaked dried chillies and candlenuts into a smooth spice paste.
Approx. 10 minutes
2
Toast the desiccated coconut in a dry pan until deep golden, then grind to a paste to make the kerisik.
Approx. 10 minutes
3
Drain the jackfruit and tear it into bite-sized chunks.
Approx. 8 minutes
4
Heat the vegetable oil in a wok and fry the spice paste with the turmeric powder until fragrant and the oil separates.
Approx. 12 minutes
5
Add the jackfruit and turn to coat well in the paste.
Approx. 6 minutes
6
Pour in the coconut milk, add the makrut lime leaves, tamarind paste and palm sugar, and bring to a gentle simmer.
Approx. 6 minutes
7
Simmer uncovered, stirring regularly, for 45 minutes as the sauce reduces and darkens.
Approx. 45 minutes
8
Stir in the kerisik and continue simmering for a further 20 minutes until the sauce clings thickly and the jackfruit shreds easily with a fork.
Approx. 20 minutes
