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The ingredients needed to prepare Gulai Nangka Muda 🇮🇩(Indonesian jackfruit curry):
- Provide jack fruit
- Provide Tempe
- Take coconut milk
- Take green cabbage
- Get chayote
- Provide thumbsize piece of galangal
- Use dried thai basil leaves
- Use dried lime leaves
- Get Tamarind paste
- You need For paste
- You need Birdseye chillis
- Prepare garlic cloves
- Take small shallots
Steps to make Gulai Nangka Muda 🇮🇩(Indonesian jackfruit curry):
- Here are the ingredients
- Drain and part boil the jack fruit until softened
- To make the paste peel the garlic chilli and shallots.
- Crush into a paste in a pestle and mortar (or cheat with a blender 😉)
- Cut the chayote in half, rub together to remove the pith, then remove the seed and slice
- Slice the cabbage and tempe
- In a pot add some oil and sauté the paste until a fragrant smell fills the kitchen, then add the dried leaves and galangal
- Mix the tamarind paste in a could tsbp of water and add to the pan
- Add the coconut milk, cabbage, Tempe and jackfruit. Slowly simmer for 10 mins. Add salt, sugar and chilli flakes to taste.
- Serve and enjoy with rice 🍛
Gulai Nangka (Jackfruit Curry) is usually cooked using unripe or young jackfruit. The entire unripe fruit including the flesh, seeds, and membrane is cut into small chunks and cooked. The outer thorny skin and core are removed. I had a truly luscious jackfruit curry there (better the second day, the cook advised), and a Balinese friend told me that Elsewhere in Asia/Pacific: Cooking & Baking. The Peranakan Singaporean version is the Sayur Nangka Masak Lemak which is cooked in coconut milk.
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