Gulai Nangka

Recipe by Dapur Rasamasa

Serve: 5 Person

Jackfruit is the most common ingredients used in a richly spiced coconut soupy dish from Minang called gulai.

½ kg unripe jackfruit, washed, cleaned and cut into bite-size pieces
½ kg brisket, cut into bite-size pieces
2 glasses of water
4 glasses of thin coconut milk
2 thumb-sizes greater galangal, crushed
3 turmeric leaves, tied into a knot
1 lemongrass stalk, crushed

Spice Paste

10 shallots
1 thumb-size turmeric
1 thumb-size ginger
10 red curly chilies
Salt

Jackfruit is the most common ingredients used in a richly spiced coconut soupy dish from Minang called gulai. Widely available, it is the best protein alternative or supplement to meat.

Steps

Bring water to a boil. Add in brisket and spice paste, cook until the brisket is tender.
Once brisket is tender, pour coconut milk slowly to keep its oil from separating. Add greater galangal, lemongrass and turmeric leaves.
Bring to a boil while stirring it occasionally.
Once boiled, add in jackfruit pieces and cook until tender and the sauce is slightly oily.
Turn heat off, remove and serve.