Jackfruit Rendang

Name: Jackfruit Rendang
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 cans young jackfruit in brine, drained and shredded; 8 red chilies, seeded; 8 garlic cloves, minced; 6 shallots, minced; 2 tbsp fresh ginger, minced; 1/2 tsp ground turmeric; 2 tbsp galangal paste; 2 lemongrass stalks, bruised; 2 cups coconut milk; 1 cup vegetable broth; 2 tbsp coconut oil; 2 tsp palm sugar; 2 tsp tamarind paste; 1/2 tsp sea salt; 1/4 cup fresh cilantro, chopped

Young jackfruit cooked in aromatic rendang sauce with coconut milk and spices. Plant-based, rich, and deeply satisfying. A trending vegan favorite.

55 minMediumServes 4290 cal/serving

IndonesianDinnerStovetopVegan

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Ingredients

2 cans young jackfruit in brine, drained and shredded
8 red chilies, seeded
8 garlic cloves, minced
6 shallots, minced
2 tbsp fresh ginger, minced
1/2 tsp ground turmeric
2 tbsp galangal paste
2 lemongrass stalks, bruised
2 cups coconut milk
1 cup vegetable broth
2 tbsp coconut oil
2 tsp palm sugar
2 tsp tamarind paste
1/2 tsp sea salt
1/4 cup fresh cilantro, chopped

Instructions

1

In a food processor, blend 8 seeded red chilies, 8 minced garlic cloves, 6 minced shallots, 2 tbsp minced fresh ginger, 1/2 tsp ground turmeric, and 2 tbsp galangal paste until a smooth paste forms.
2

Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium heat.
3

Add the spice paste and cook for 2-3 minutes, stirring frequently, until fragrant and slightly darker.
4

Add 2 cans young jackfruit in brine, drained and shredded and toss to coat with the paste. Cook for 3-4 minutes.
5

Pour in 2 cups coconut milk and 1 cup vegetable broth. Add 2 bruised lemongrass stalks. Bring to a simmer.
6

Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the sauce reduces and thickens. The jackfruit should be very tender.
7

Stir in 2 tsp palm sugar and 2 tsp tamarind paste. Season with 1/2 tsp sea salt to taste.
8

Remove lemongrass stalks. Garnish with 1/4 cup chopped fresh cilantro and serve over rice.

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Questions

How long does Jackfruit Rendang take?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 6 (30 minutes): "Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the sauce reduces and thickens."

What should Jackfruit Rendang look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the sauce reduces and thickens.

Do I need any special equipment for Jackfruit Rendang?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a food processor (step 1). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for galangal in Jackfruit Rendang?

The entry for Jackfruit Rendang calls for 2 tbsp galangal paste. In its place: Fresh ginger with a little lime zest is the workable substitute. Galangal is more piney and peppery, so the result reads slightly different.

How hot is Jackfruit Rendang?

Moderately. The heat in Jackfruit Rendang comes from 8 red chilies, seeded. For a milder plate, remove the seeds and ribs from the red chilies, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Jackfruit Rendang?

Refrigerate what is left of Jackfruit Rendang within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

Plecing Kangkung side
Karedok Raw Vegetable Salad salad
Sambal Kecap sauce
Es Teler Mixed Fruit Coconut Cooler drink

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