Jackfruit Rendang

Jackfruit Rendang (Rendang Nangka)

serves 4-6

• 2 tins jackfruit in brine (200g drained weight each)
• 5 shallots
• 3 garlic cloves
• 1 lemongrass stalk
• 3 fresh limes leaves
• 500 ml full fat coconut milk
• 3 spanish chilli peppers
• 3cm square piece fresh ginger
• juice from 1/2 lemon
• 1 tbsp brown sugar
• 1 tsp turmeric
• salt
• 1 tbsp oil- rapeseed or coconut

1 Make a spice paste in a pestle and mortar (or chopper) adding the chopped shallots and garlic, sliced chilli peppers, ginger and teaspoon of salt. Grind to a paste.

2 In a pan over medium heat, add a tablespoon of oil adding in the spice paste. Stir till soft.

3 Chop the jackfruit and add into the pan, turning the heat down to add the coconut milk, lemongrass, lime leaves, turmeric, lemon juice and brown sugar.

4 Let it reduce until the rendang has turned a deeper colour. This could take 1 hour or more.

5 If too tart, add more sugar. Otherwise, season to taste with salt and serve with boiled pandan or basmati rice.

Jackfruit Rendang (Rendang Nangka)

serves 4-6

• 2 tins jackfruit in brine (200g drained weight each)
• 5 shallots
• 3 garlic cloves
• 5 candlenuts (roasted in a 180C/160C fan-assisted oven for 10 minutes)
• 1 lemongrass stalk
• 3 fresh limes leaves
• 3 fresh turmeric leaves
• 1L full fat coconut milk
• 3 spanish chilli peppers
• 3 bird’s eye red chillis or finger chillies (omit if you can’t handle the heat)
• 1 3cm square piece fresh galangal (aka Laos)
• 1 3cm square piece ginger
• 1 tsp tamarind shells (asam kandis)
• salt
• 1 tbsp oil- rapeseed or coconut
• 1 tbsp coconut palm sugar

1 Make a spice paste in a pestle and mortar adding the chopped shallots and garlic, sliced chilli peppers, galangal, ginger and 1 teaspoon of salt. Grind to a paste and add the hot candlenuts and grind further till a paste consistency.

2 In a pan over medium heat, add in the spice paste and coconut milk. Raise the heat and turn down to simmer adding the aromatics: coconut milk, lemongrass, aromatic leaves and tamarind shells. Leave to reduce until the coconut milk changes colour into a darker beige.

3 Chop the jackfruit and add into the pan, simmering further for 1 hour until the sauce has turned into a darker tan colour.

4 Season to taste adding the coconut palm sugar to balance the tartness and salt; serve with boiled pandan or basmati rice.