Rendang Nangka (Jackfruit Rendang)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 2 tinned young jackfruit in brine
- 400 ml tinned coconut milk
- 6 shallots
- 3 garlic cloves
- 15 g fresh galangal or ginger, grated
- 6 dried red chillies
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 3 tbsp desiccated coconut
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 368 kcal
- Protein
- 5.8 g
- Carbohydrate
- 32.2 g
- of which sugars
- 13.3 g
- Fat
- 22.3 g
- of which saturates
- 18.7 g
- Fibre
- 10.7 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the jackfruit, then pull the pieces apart into shreds with your fingers.
- 2
Blend the shallots, garlic, galangal and dried red chillies to a paste.
- 3
Toast the desiccated coconut in a dry pan for 2-3 minutes until golden brown.
- 4
Fry the paste for 6-8 minutes until darkened and fragrant, then add the jackfruit, lemongrass and kaffir lime leaves and stir for 2 minutes.
- 5
Pour in the coconut milk, bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until the jackfruit has softened further and taken up the sauce.
- 6
Stir in the toasted coconut and palm sugar and simmer for a final 8-10 minutes until thick and dark.
- 7
Serve with steamed rice.
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