Jackfruit Rendang with Coconut Rice
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.
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’s tips
- Use young green jackfruit in brine (not syrup) for the best texture; rinse well to remove excess salt.
- Sauté the spice paste until it darkens and becomes fragrant—this deepens the flavor of the rendang.
- If you prefer a milder heat, remove the seeds from the chilies or use only one chili.
- For extra richness, use full-fat coconut milk; light coconut milk will result in a thinner sauce.
- Let the rendang rest for 5 minutes before serving to allow the flavors to meld.
Substitutions
- Use 2 cups of cooked chickpeas instead of jackfruit for a different but equally delicious plant-based protein.
- Substitute kaffir lime leaves with a strip of lime zest if unavailable.
- Replace tamarind paste with 1 tablespoon of lemon juice mixed with 1 teaspoon of brown sugar.
- Use light soy sauce or tamari instead of regular soy sauce for a gluten-free option.
- Swap jasmine rice for basmati or brown rice (adjust cooking time accordingly).
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Frequently asked questions
Can I use fresh jackfruit instead of canned?
Yes, but fresh young jackfruit is harder to find and requires more prep. If using fresh, you'll need to peel, core, and simmer the jackfruit until tender before adding it to the rendang. Canned in brine is the most convenient and reliable option.
Is this dish very spicy?
The heat level depends on the chilies you use. With 2-3 red chilies, it's moderately spicy. For a milder version, remove the seeds and membranes, or use only 1 chili. Adjust to your preference.
What can I serve alongside this rendang besides coconut rice?
It pairs wonderfully with steamed greens, a simple cucumber salad, or even flatbreads. For a more traditional meal, serve with sambal and pickled vegetables.
Can I make this in a slow cooker?
Yes, after sautéing the spice paste and adding all ingredients, transfer to a slow cooker and cook on low for 4-6 hours. The jackfruit will become very tender and the sauce will thicken nicely.
