Jackfruit Rendang sandwich
INGREDIENTS (Serves 4 persons)
- 1 bag of Rootzz of Nature Jackfruit Original 1 kg
- 1 can of coconut milk – 400 ml
- 1 stalk of lemongrass – bruised
- 4 kaffir lime leaves
- bay leaves
For the bumbu:
- 1 tbsp of sambal oelek
- 1 tsp of coriander powder
- shallots – peeled and quartered
- 6 cloves of garlic – peeled
- 1 tsp of cumin powder
- 1/2 tsp of ginger
- 1/2 tsp of laos
- 1 tbsp of dark brown caster sugar
- 1/2 tsp of turmeric
PREPARATION (20 min. + 90 min. waiting time)
Rinse the jackfruit under the tap and drain well in a colander. For the bumbu, grind all ingredients in a chopper, food processor or mortar.
Heat a little oil in a frying pan and fry the bumbu for 2 minutes. Then add the jackfruit and fry it for a few more minutes while stirring. Add the coconut milk, lemongrass, kaffir lime and bay leaves to the pan. Stir well and bring the coconut milk to boiling. Turn the heat low and let the Jackfruit rendang simmer for 30 minutes with the lid on the pan.
After 30 minutes, remove the lid from the pan and let the rendang simmer for another 60 minutes on low heat, so that the moisture thickens. Stir occasionally to prevent the rendang from burning.