Cooked jackfruit

Name: Cooked jackfruit (Gulai Nangka)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 4 kemiri (candlenuts); 3 tbs desiccated coconut; 2 onions; ½ tsp turmeric; 1 ½ tsp ground ginger; 1½ tsp ground laos (galingale); 2 tsp Sambal Ulek (crushed chillis); 1 daun kunyit (turmeric leaf), optional; 2 Kaffir lime leaves or a bay-leaf; 400–450 g (14 oz–1 lb) nangka (jackfruit); salt; 250 g (8 oz) brisket or good stewing steak; 2 cups water; 500 ml (1 pint) thick santen (coconut milk)

Gulai Nangka

Preparation info

to serve
four

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

In the market-place at home you can buy a whole nangka (jack-fruit) if you have a large family, or a half, or a quarter of one, raw. You can also buy cooked slices of nangka. In London I have used canned nangka, and find it very satisfactory, though not cheap.

Ingredients

400–450 g (14 oz–1 lb) nangka (jackfruit)
salt

Asia
Indonesia
Main course
Gluten-free
Spicy
South East Asia

Method

If you are using fresh nangka, peel it (the peel or skin is very thick), slice it, and soak the slices in plenty of cold water. (See the note.) Boil the slices in slightly salted water for 15 minutes. For canned nangka, you need only rinse the slices before use—the canners have cooked them for you.

Cut the meat into small thin strips and boi