← Nouns Cooking · Indonesian & Filipino

Ingredients

• 2 cans young green jackfruit in brine (about 565 g each), drained, rinsed and cut into bite-sized pieces
• 150 g long beans or green beans, cut into 5 cm lengths
• 150 g Cabbage, cut into pieces (optional)
• 6 Red chilli, roughly chopped
• 100 g Shallot, peeled
• 3 cloves Garlic
• 3 Candlenuts (buah keras), toasted
• 3 cm piece Ginger, peeled
• 1 tsp ground turmeric (or 3 cm fresh)
• 1 tsp Ground coriander
• 3 tbsp Vegetable oil
• 1 Lemongrass, bruised and knotted
• 3 Makrut (kaffir) lime leaves, torn
• 2 Indonesian bay leaves (daun salam) or bay leaves
• 3 cm piece Galangal, bruised
• 1 Star anise
• 3 cardamom pods, cracked
• 400 ml Coconut milk
• 600 ml Water
• 1 tsp tamarind paste
• 1 tsp Palm sugar
• 1 tsp Salt

Method

1. Blend the chillies, shallots, garlic, candlenuts, ginger, turmeric and coriander with a splash of water into a smooth paste.
2. Heat the oil in a large pot over medium heat and fry the paste for 5 min until fragrant and a shade darker. Add the lemongrass, lime leaves, bay, galangal, star anise and cardamom and stir for 1 minute.
3. Add the jackfruit and turn it in the paste. Pour in the water and coconut milk, add the tamarind, palm sugar and salt and bring slowly to a gentle simmer.
4. Simmer uncovered for 30 min, stirring now and then and keeping it below a hard boil so the coconut milk does not split, until the jackfruit is soft and the gravy has thickened.
5. Add the beans and cabbage (if using) and cook for 8–10 min until tender. Taste for salt and serve with rice.

Tips

• Buy jackfruit labelled young or green in brine, not the sweet ripe kind in syrup.
• Candlenuts are a tree nut; leave them out or use macadamias (also a nut) if needed.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest Cook Me Indonesian