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
- 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
Boil the young green jackfruit/nangka until it is very soft, probably about 30 minutes or longer. Drain and set aside
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
I serve with Yellow rice, another quick and easy one to make and Meat Rendang