JACKFRUIT RENDANG

To make jackfruit rendang very easy. And as always, if we make a Padang style cuisine then you have to get ready with the many marinade. seasoning rendang jackfruit is no different from rendang meat. all you have to do is replace the meat / chicken with young jackfruit that has been boiled first.
cook it with herbs, spices and coconut milk until the sauce dries. trala, be a jackfruit rendang that will make it difficult for you not to add portion-by-portion of warm rice to the plate. Tips from my mother, to make young jackfruit tastes delicious and absorb seasoning then jackfruit must be boiled first until soft and ripe.
Then boiled water containing sap and feel uncomfortable in cooking should be discarded. In this way the jackfruit texture will be soft and the flavor of the spices will absorb up into the fiber. boiling young jackfruit before using it not only you need to do when will make this dish alone, but in every other cuisine that uses young jackfruit like curry or vegetable acid.

Well just go ahead

Material:

• 2 kg of young jackfruit, peel the skin and discard the white portion. Cut jackfruit into 3 x 3 cm-

3 liters of coconut milk from 2 pieces of old coconut Spices smoothed (I use chopper to grind it): -

1 large onion, replace with 4 cloves of onion if no-

5 cloves of red onion-

6 cloves of garlic-

15 pieces of red curly chili-

• 10 pieces of red pepper red-

-2 segments of ginger finger fresh-

-2 fingers of fresh turmeric

1 tablespoon of roasted coriander

-1/4 teaspoon cumin roasted

-1 teaspoon pepper pellet Other spices:

-1/2 teaspoon cinnamon powder, or 2 whole cinnamon sticks with a length of 5 cm

• 1/4 teaspoon clove powder or 5 whole clove grains

• 3 pieces of cardamom

• 2 pieces of lawang flower

• 2 leaves of turmeric, finely chopped

• 5 leaves of kaffir lime, chopped ham

• 5 bay leaves

• 3 segments of galangal finger, cut lengthwise into 2 parts and crushed

• 2 lemongrass grab the whites only and spice the flavor:

• 1 1/2 tablespoons of Java sugar, combed

• 2 teaspoons of salt

• 2 tablespoons of Javanese acid water

• 2 teaspoons instant powdered broth (optional)

• oil for sauteing

how to make

Prepare young jackfruit, use jackfruit that has not formed a seed that is too big and hard. peel the skin, discard the heart and cut at least 3 x 3 cm. Do not cut too small because the jackfruit will be crushed when cooked for too long.

Prepare a large enough pot, fill with water that is approximately enough to soak the jackfruit when boiled. cook water until it boils, and put the jackfruit pieces into it. Boil until the jackfruit is cooked and tender.

Test by jabbing the tip of the fork into jackfruit, if the fork soak easily then the jackfruit is enough matured. Slice the jackfruit, remove the boiled water, and set aside. prepare a pot, I use a heat resistant pot. Heat about 3 tablespoons of oil. Heat the oil until it gets really hot. Saute the finer spices until fragrant and change the color, add other spices and saute until the spices are cooked, the color becomes dark and the spices become withered. add oil if it is less, because less oil will make the seasoning can not ripe perfectly and it will be less kick. Enter 1/2 part coconut milk, stir well and cook until coconut milk to boil. Enter the jackfruit and flavorings, stir well. cook over medium heat until the coconut milk dries and then insert the remaining coconut milk. Cook until the coconut milk shrinks and runs out, taste the taste and add salt if it is less salty. Remove and serve with hot rice. Super yummy!

Note. rendang jackfruit will give the best results if eaten the next day, So reheat rendang the next day until the jackfruit pieces are not too stiff.