Get ready to experience a delightful fusion of flavors with this Creative Jackfruit Rendang served alongside aromatic coconut rice. This unique dish showcases the versatility of jackfruit, transforming it into a rich and satisfying alternative to traditional rendang. Perfect for those looking to explore plant-based options without compromising on taste, this recipe is sure to impress both vegans and meat-lovers alike.
Imagine a plate filled with tender jackfruit simmered in a fragrant blend of spices, paired with fluffy coconut rice that adds a creamy texture. This dish is not only a feast for the senses but also a testament to how creative cooking can elevate humble ingredients into something truly extraordinary.
Delicious Jackfruit Rendang Recipe
This Jackfruit Rendang is a beautifully spiced dish with a depth of flavor that is both savory and slightly sweet. The tender jackfruit absorbs the rich coconut milk and spices, making every bite a mouthwatering experience. Served with coconut rice, it creates a perfect balance that leaves you craving more.
Ingredients
- 2 cans young green jackfruit in brine, drained and rinsed
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 red chilies, chopped (adjust to taste)
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cinnamon stick
- 2-3 kaffir lime leaves
- Salt to taste
- 2 cups jasmine rice
- 1 cup coconut milk (for rice)
- Water as needed
Instructions
- Prepare the Jackfruit: Cut the jackfruit into smaller pieces and set aside.
- Make the Rendang Paste: In a blender, combine onion, garlic, ginger, and red chilies with a splash of water and blend until smooth.
- Cook the Rendang: Heat the vegetable oil in a large pot over medium heat. Add the blended paste and sauté until fragrant. Add the jackfruit, coconut milk, tamarind paste, brown sugar, soy sauce, turmeric, coriander, cumin, cinnamon stick, and kaffir lime leaves. Bring to a simmer and cook for about 30-40 minutes, stirring occasionally, until thickened and flavorful. Season with salt to taste.
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine rice, coconut milk, and a pinch of salt. Add enough water to cover the rice and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and fluffy.
- Serve: Fluff the coconut rice and serve it alongside the jackfruit rendang. Garnish with fresh herbs if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 5g
- Carbohydrates: 45g
