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Preparation time: 5 minutes
Cooking time: 60 minutes
A rich, aromatic Indonesian-inspired dish featuring tender jackfruit in a spiced coconut sauce, perfect for serving with rice.
Ingredients:
-
For the rendang:
- 1 can young jackfruit, drained and rinsed
- 2 tbsp vegetable oil
- 200ml coconut milk
- 1 stalk lemongrass, lightly crushed
- 50g coconut cream
- 5cm galangal root, peeled
- 1 package rendang bumbu (pre-made spice mixture): coriander seeds, cumin seeds, sugar, turmeric, fennel seeds, chillies, black pepper, lime leaves
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For the spice paste:
- 4cm ginger, peeled
- 2 shallots, peeled
- 3 garlic cloves, peeled
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To serve:
- Rice
Method:
-
Prepare the spice paste:
Blend the ginger, shallots, and garlic in a food processor until smooth. -
Cook the spice paste:
Heat the vegetable oil in the Cooking Bowl over medium heat until shimmering. Gently fry the spice paste for a few minutes until fragrant. -
Build the base:
Add the coconut milk, crushed lemongrass, and galangal to the Cooking Bowl. Bring to a boil, then reduce to a simmer and cook gently for 5 minutes. -
Add the jackfruit:
Stir the jackfruit into the coconut mixture and simmer for 5 minutes. Add the rendang bumbu and stir thoroughly. Cook for another 10 minutes, or until the jackfruit has absorbed all the flavours. -
Finish and serve:
Remove the galangal and lemongrass before serving. Serve hot with rice.
We used: Cooking Tripod, Cooking Bowl, Set of 3 Utensils
Recommended heat: Medium