Jackfruit Rendang
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Malaysian
Indonesian
Author:
Spice Zen
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free
A rich, coconut-based rendang made with tender young jackfruit slowly cooked in Spice Zen Rendang Spice Blend. As it cooks, the coconut cream reduces and the flavours intensify, coating the jackfruit in a thick, fragrant layer. Robust, savoury and deeply comforting, this vegan rendang is satisfying on its own and easy to adapt for a traditional beef version.
Ingredients
Rendang Base
-
2 tbsp Spice Zen Sunflower Oil
-
2–3 shallots, finely chopped or pureed (or 2 small onions)
-
4 garlic cloves, minced
-
1 tbsp Spice Zen Rendang Spice Blend
Jackfruit & Vegetables
-
400 g young green jackfruit, drained and sliced
-
2 medium potatoes, peeled and cubed (or sweet potato, taro or pumpkin)
Coconut & Liquid
-
400 ml coconut cream
-
½ cup water
-
½ tsp salt, or to taste
To Finish
-
Kaffir lime leaves, thinly sliced
Directions
Heat 1½ tablespoons of oil in a heavy-based pan over medium heat. Add shallots and garlic and cook for 2 minutes until softened and fragrant.
Add Spice Zen Rendang Spice Blend and stir into the oil until aromatic.
In a separate pan, heat remaining oil and lightly brown the jackfruit and potatoes for 3 to 5 minutes.
Add the jackfruit and potatoes to the spice base and stir well to coat.
Add coconut cream and salt and simmer for about 5 minutes.
Add water, cover and simmer for a further 10 minutes, or until the jackfruit and potatoes are fork-tender.
Uncover and cook for a few more minutes, stirring occasionally, until the coconut cream thickens and the oil begins to separate.
Remove from heat, stir through kaffir lime leaves and rest, covered, for 5 minutes before serving.
Chef's Notes
Rendang should be thick and well-coated rather than saucy.
Allowing the curry to cook until the coconut oil separates deepens flavour.
- Resting the curry briefly helps the spices settle and round out.
Recipe Note
Heat Level
Rendang is traditionally mild and aromatic. Add fresh chilli or sambal at the table if you prefer extra heat.
Beef Adaptation
Replace jackfruit with 800 g beef brisket or chuck, cut into large chunks. Increase cook time to 60–90 minutes, adding water as needed, until the beef is tender and well coated.
Vegetable Variations
Sweet potato, taro or pumpkin work well in place of potato.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
