YOUNG JACKFRUIT CURRY / SAYUR NANGKA

YOUNG JACKFRUIT CURRY / SAYUR NANGKA
Jackfruit is one of the popular tropical fruits in Southeast Asia. We call it Nangka in Indonesian language. You don’t see it very much here in the states, at least not in a fresh form. They normally come in cans, preserved in water or syrup here. Jackfruit has a very strong flavor (well, to some people “odor”) I guess it’s either you like it or you don’t.

Now, the young version of Jackfruit, Young Green Jackfruit is considered as “vegetable” in Indonesia. It is cooked almost like in the presentation of curry dish. Majority of people make this dish to accompany Rice or Rice Cakes (Lontong). It comes in cans. We normally get it fresh at the market in Indonesia.

YOUNG JACKFRUIT CURRY / SAYUR NANGKA (4 servings)
 

What you will need:
  • 1 can of 20 oz (about 565 g) of Young Green Jackfruit (drained)
  • 2 bay leaves
  • 1 C (250 ml) of thick coconut milk mix with 1 C (250 ml) of water
  • Salt to season
  • 1 can of 20 oz (about 565 g) of Young Green Jackfruit (drained)
  • 2 bay leaves
  • 1 C (250 ml) of thick coconut milk mix with 1 C (250 ml) of water
  • Salt to season
  • 5 shallots
  • 2 cloves garlic
  • 4-5 red bird’s eye chilis
  • 1 inch of turmeric
  • 1 inch of galangal
  • 1 inch of ginger
  • 3 candlenuts/kemiri
  • 1 stalk of lemongrass (remove the stalks)
  • 1 tsp of shrimp paste/ belacan/terasi

Instructions:
  1. Boil the young green jackfruit/nangka until it is very soft, probably about 30 minutes or longer. Drain and set aside
  2. Heat some oil in a pot and saute the ground spices until fragrant. Season with salt. Add the nangka and coconut milk. Bring to boil and then lower the heat to simmer for another 15 minutes or until slightly thickened. Turn off the heat

YOUNG JACKFRUIT CURRY / SAYUR NANGKA

I serve with Yellow rice, another quick and easy one to make and Meat Rendang

MORE DELICIOUS RECIPES HERE:

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