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

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

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