Jackfruit rendang

Method

1. Drain and rinse the jackfruit, then squeeze out the excess water with your hands. Chop the onion finely, crush the garlic, and peel and grate the ginger.
2. Warm the olive oil in a large pot over a medium heat. Add the onion, garlic, ginger and a pinch of salt and cook for about 8 minutes until soft.
3. Stir in the rendang paste and fry for 1 minute, until it smells fragrant.
4. Add the jackfruit and coconut milk and bring to a simmer. Cook uncovered for 30 minutes, stirring more often towards the end, until the sauce is thick, dark and clinging to the jackfruit.
5. While it simmers, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
6. Pull the jackfruit apart in the pot with two forks, squeeze in the juice of half the lime and season with salt.
7. Fluff the rice with a fork and spoon the rendang over it, with the rest of the lime in wedges.

Tip Buy jackfruit in water or brine, not syrup. Squeezing it properly dry is what lets it soak up the sauce.

Photo made with AI.

From Nosha · nosha.app