By Sri Owen
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.
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