Minangkabau Style Dry Jackfruit Gulai
Ingredients
- 1 jackfruit (about 1 kg), cleaned and cut into large pieces
- 1 turmeric leaf
- 5 kaffir lime leaves
Spice paste
- 1 stalk lemongrass
- 2 inches galangal
- 1 cm turmeric
- 5 red chilies
- 10 shallots
- 4 garlic cloves
- 4 candlenuts
- 1 teaspoon shrimp paste
- 1 teaspoon coriander
- Salt to taste
- Thick coconut milk (amount to cover three-quarters of jackfruit)
Preparation
Arrange the jackfruit in a clay pot or similar container.
Add the spice paste.
Then add the kaffir lime leaves and turmeric leaf.
Pour thick coconut milk until it covers three-quarters of the jackfruit.
Cook on low heat until dry and the sauce is reduced. For a slightly saucy version, adjust cooking time to desired consistency.
Slow cooker method
For a simple method, place all ingredients in a slow cooker.
Set to high heat and cook overnight.
In the morning, reduce the sauce by cooking further to dry it out.
Tips
Traditionally, line the pot with banana stem for enhanced flavor, though it can be omitted.
The dish's color may vary depending on the quality of the chili paste used.
