Kerala x Indonesia
Raw jackfruit rendang
Kerala has jackfruit in every backyard. Rendang has patience. Together they make magic.
100 minTime
13 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original824kcalsame
13 gproteinsame
10 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Pressure cook the jackfruit with turmeric, 1 tsp salt and 1 cup water for 2 whistles. Let the pressure release naturally and drain.
- 2Toast the coconut on low heat for 10 minutes until deep brown, then pound until oily.
- 3Toast the coriander, fennel, pepper, whole spices and star anise on low heat 2 minutes. Grind with the soaked chillies, shallots, garlic, ginger, galangal, 1 stalk lemongrass and candlenuts.
- 4Fry the paste with the curry leaves in coconut oil on medium heat for 10 minutes until dark and the oil separates.
- 5Add the jackfruit, both coconut milks, the second lemongrass stalk bruised, lime leaves, tamarind, palm sugar and soy. Simmer uncovered on low heat for 40 minutes, stirring often, until the liquid is almost gone.
- 6Stir in the kerisik and keep cooking on low heat for 10 minutes, stirring, until dark brown and dry.
- 7Meanwhile, rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
Serve it like this
Pack the rendang into a neat mound beside a ring of rice, then finish with shredded lime leaf and a few crisp curry leaves on top.
