Jackfruit Rendang
Prep Time: 15 Minutes | Cook Time: 40 Minutes | Total Time: 55 Minutes
Another Veganized Traditional Malaysian Dish
INGREDIENTS:
Main Ingredients:
3 Cans unsweetened young jackfruit in water or equivalent quantity of unripened young jackfruit
3 Sticks lemongrass
3 Red onions
2 Tablespoons ginger
3 Tablespoons of chili paste (recipe provided down below)
3 Tablespoons cooking oil (canola, vegetable, or corn)
1 Tablespoon turmeric
1 Tablespoon curry powder
1 Teaspoon coriander powder
1 Teaspoons cumin powder
1 Can coconut milk
1/4 Teaspoon salt (to taste)
1 Tablespoon palm or coconut sugar
2 Tablespoons kerisik (grated, toasted coconut which is then grounded into a paste)
Coriander for garnishing
Chili Paste Ingredients:
20 Red dry chilis
3 Onions
2 Cloves of garlic
1/3 Cup water (add supplemental water as needed)
INSTRUCTIONS:
Chili Preparation:
Boil the dry chilis in a pot until the chilis are soft, usually about 10 minutes.
Drain chilis and remove the stems.
Blend the chilis, adding the 3 onions, 2 cloves of garlic, and 1/3 cup of water to the blender.
Blend until the mixture becomes a smooth paste.
Place the chili paste aside.
Jackfruit Rendang Preparation:
Drain and remove the seeds from the jackfruit.
If using fresh young jackfruit, boil unit soft.
Cut the lemongrass into thin slices.
Chop the onions.
Cut the ginger into thin slices.
Blend the lemongrass, onions, and ginger together.
If you haven’t prepared the chili paste, do so now.
Heat the cooking oil in a wok.
Add the above blended ingredients to the wok.
Cook the above ingredients on low fire until the mixture becomes fragrant.
Add the chili paste to the wok.
Add the turmeric, curry powder, cumin, and coriander powder to the wok.
Cook the above for approximately 7 minutes until the mixture looks or becomes a bit dry, but not to the point where it is burned.
Now, add the jackfruit to the wok.
Stir the ingredients in the wok until the jackfruit is evenly mixed together with the blended ingredients.
Add the coconut milk into the wok and stir until ingredients are well combined.
Add the salt, palm sugar, and kerisik into the wok and stir until it is well combined.
Let the mixture simmer for approximately 20 minutes, making sure to occasionally stir the ingredients to keep the sauce from burning.
Enjoy!
This dish is best served with rice, Nasi Lemak to be exact, which is a traditional Malaysia coconut rice. I’ll be posting the recipe for Nasi Lemak soon, so stay tuned. Usually, Nasi Lemak is customarily eaten with sambal ikan bilis, which is dried anchovies. However, since this is a vegan option, we can add toasted crispy mushrooms instead. Nasi Lemak can also be eaten with Tempeh Sambal, which I have already provided the recipe for previously. Alternatively, you can served this dish with either roti or chapatti.