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.
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- 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.
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