Jackfruit rendang

Name: Jackfruit rendang
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 can young jackfruit, (drained and rinsed); 2 tbsp vegetable oil; 200 ml coconut milk; 1 stalk lemongrass, (lightly crushed); 50 g coconut cream; 5 cm galangal root, (peeled); 1 package rendang bumbu ((pre-made spice mixture)); 4 cm ginger, (peeled); 2 shallots, (peeled); 3 cloves garlic, (peeled)

This delicious recipe was created by Dimple Sokartara, founder of the Ivtar organisation. Every year, Dimple organises Indonesian vegetarian Iftars – the fast-breaking evening meals eaten by Muslims during Ramadan. As the second meal of the day, the traditional Indonesian dish rendang is a wonderful choice for breaking fast at sunset! This 100% plant-based version uses young canned jackfruit as its base. Preserved in brine, the unripe jackfruit acquires a soft texture during cooking and is excellent at absorbing any flavours added to the stew.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Ingredients

Servings: 2

1 can

young jackfruit, drained and rinsed
2 tbsp

vegetable oil
200 ml

coconut milk
1 stalk

lemongrass, lightly crushed
50 g

coconut cream
5 cm

galangal root, peeled
1 package

rendang bumbu (pre-made spice mixture)

For the spice paste

4 cm

ginger, peeled
2

shallots, peeled
3 cloves

garlic, peeled

Instructions

Blend the ginger, shallots, and garlic cloves in a food processor until you've obtained a fine paste.
Heat the oil in a large wok on medium heat until shimmering, then gently fry the spice paste for a few minutes, until fragrant. Add the coconut milk, crushed lemongrass, and galangal. Bring to a boil, then simmer gently for 5 minutes.
Add the jackfruit, let it simmer for 5 minutes, then add the rendang bumbu (the pre-made spice mixture) and stir well. Cook for another 10 minutes, or until the jackfruit has soaked up all the flavours. Remove the galangal and lemongrass, then serve with pandan rice.