Jackfruit Rendang - Recipe
- Serves::
- 4
- Cooking Time::
- 30 minutes
- Cuisine::
- Malaysian; Indonesian
- Special Diets::
- Gluten Free, Vegan
- Print Recipe::
- 400g young jackfruit, sliced (substitute with beef brisket, cut into chunks for beef rendang)
- 400 ml Coconut cream
- ½ cup water
- 1 table spoon Spice Zen Rendang Spice Blend
- 2-3 shallots or 2 small onions, finely chopped or pureed
- 4 cloves garlic, minced
- 2 medium potatoes – peeled, cubed (optional vegetables - sweet potato, taro root or pumpkin)
- 2 tablespoon cooking oil (preferably neutral flavour like Sunflower oil)
- ½ teaspoon salt (adjust to taste)
- Kaffir lime leaves, thinly sliced
- Heat a heavy base pan over medium heat with 1.5 tablespoon oil. Add the pureed shallots and minced garlic and sauté for 2 minutes. Add 1 tablespoon Spice Zen Rendang Spice Blend and sauté. Your Rendang curry paste is ready!
- Use ½ tablespoon oil in a separate pan to lighly shallow fry (brown) the jackfruit and potatoes. Add the jackfruit and potatoes to the paste and stir well to coat with the paste and sauté for 3-5 minutes. Add coconut cream, salt and simmer for about 5 minutes. Add the water and cover the pan with a lid. Simmer for another 10 minutes or till the jackfruit and potatoes are cooked through and fork-tender.
- Rendang is a mild sauce. Add chopped chillies or sambal olek for a hotter version.
- Garnish with thinly sliced kaffir lime leaves. Serve hot with steamed rice or roti.
Cooking tips – stew the curry till the oil from coconut cream separates. Let the curry rest for 5 minutes after cooking in a covered pan for the flavours to develop.
0 Reviews Hide Reviews Show Reviews
- 400g young jackfruit, sliced (substitute with beef brisket, cut into chunks for beef rendang)
- 400 ml Coconut cream
- ½ cup water
- 1 table spoon Spice Zen Rendang Spice Blend
- 2-3 shallots or 2 small onions, finely chopped or pureed
- 4 cloves garlic, minced
- 2 medium potatoes – peeled, cubed (optional vegetables - sweet potato, taro root or pumpkin)
- 2 tablespoon cooking oil (preferably neutral flavour like Sunflower oil)
- ½ teaspoon salt (adjust to taste)
- Kaffir lime leaves, thinly sliced
- Heat a heavy base pan over medium heat with 1.5 tablespoon oil. Add the pureed shallots and minced garlic and sauté for 2 minutes. Add 1 tablespoon Spice Zen Rendang Spice Blend and sauté. Your Rendang curry paste is ready!
- Use ½ tablespoon oil in a separate pan to lighly shallow fry (brown) the jackfruit and potatoes. Add the jackfruit and potatoes to the paste and stir well to coat with the paste and sauté for 3-5 minutes. Add coconut cream, salt and simmer for about 5 minutes. Add the water and cover the pan with a lid. Simmer for another 10 minutes or till the jackfruit and potatoes are cooked through and fork-tender.
- Rendang is a mild sauce. Add chopped chillies or sambal olek for a hotter version.
- Garnish with thinly sliced kaffir lime leaves. Serve hot with steamed rice or roti.
Cooking tips – stew the curry till the oil from coconut cream separates. Let the curry rest for 5 minutes after cooking in a covered pan for the flavours to develop.
Related Products
Rendang Spice Blend - Certified Organic
Type a description for this product here...
Sambar - Recipe
1 cup Split Pigeon Pea (also called Toor or Arhar) lentil 1 medium onion, finely chopped 1 teaspoon Ginger paste (optional substitute with ½ tsp
Kitchari - Recipe
1 cup white basmati rice ½ cup split mung lentil (dal or other lentils like split red lentils, whole mung, yellow mung) 1 tablespoon + 1 teaspoon ghee (or oil for vegan and dairy free...
Masala Chai - Recipe
1 cup of water 1/4 cup of milk (cow, goat, soy or almond) (optional if you prefer a black tea) 3/4 teaspoon Spice Zen Masala Chai spice blend 1
Satay Chicken - Recipe
500 grams chicken breasts/ thigh fillets (skinless, boneless), sliced into 0.5 inch strips length wise or diced into 0.5 inch cubes 2 teaspoon Spice Zen Satay spice blend 2 tablespoon
Tandoori Chicken - Recipe
500 grams boneless chicken, diced into 4 cm pieces 1 tablespoon Lemon juice 1-2 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup natural plain yoghurt (optional lacto
Curry Laksa - Recipe
500 g chicken thighs with bone or thigh fillets (cut into chunks) (substitute with the firm or fried puff tofu and mushroom for vegan) 5-6 large raw king prawns, shelled, deveined 1 medium red...
Rogan Josh - Recipe
Marinade 500 grams Lamb shoulder or Goat meat, diced 1 teaspoon Spice Zen Rogan Josh Spice Blend ½ cup yoghurt (optional lactose free yoghur
Palak Paneer - Recipe
300 grams spinach, blanched and pureed 200 grams Paneer (Indian cottage cheese) cut in half inch cubes (optional fresh firm Tofu for dairy free option) 2 small onions finely chopped or...
