Sayur Gori - Jackfruit Stew in Coconut Milk
Young jackfruit is a very common vegetables in Indonesia. Each region has its own signature young jackfruit dish. In Medan where I grew up, our signature dish …
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoon oil
- 1 teaspoon ground turmeric
- 2 star anise
- 1 lemongrass, cut into sections and bruised (or bruised & knotted)
- 2 cardamom pods, cracked
- 2 cans (~ 500 gram net weight) young jackfruit, drained
- 1/2 teaspoon ground pepper
- 2-3 teaspoon salt, or to taste
- 1/2-1 tablespoon sugar, or to taste
- tamarind juice (10 gram tamarind + 3 tablespoon water, mixed, massaged, and strained)
- 400 ml water
- 1 can (400 ml) coconut milk
- 3 kaffir lime leaves
- 100 gram shallot
- 3 cloves garlic
- 5 red chilies (dried or fresh, any variety, though I prefer bird eye chili)
- 4 candlenut (or 8 macadamia)
- 1 inch ginger
- 1 inch galangal
Instructions
- 1
Heat oil in a wok/large and deep skillet over medium-high heat. Sauté spice paste, ground turmeric, star anise, lemongrass, and cardamom pods until fragrant.
- 2
Add in young jackfruit, pepper, salt, sugar, tamarind juice, and water. Mix well and bring to a boil.
- 3
Reduce heat to medium and simmer uncovered for 20 minutes.
- 4
Add coconut milk and mix well. Once it boils, quickly reduce heat to a bare simmer and cook for another 20 minutes.
- 5
Give a quick taste test, and add more salt, sugar, and/or pepper if needed.
- 6
Turn off heat, then toss in the kaffir lime leaves. Gently stir for 30 seconds, then transfer to a serving bowl. Serve with steamed white rice.