Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 800 grams of drained young green jackfruit thoroughly, then pat dry and shred into bite-sized pieces.

2. 2

   In a large bowl, toss the shredded jackfruit with 2 tablespoons of coarse sea salt and let it rest for 30 minutes to draw out moisture, mimicking a curing process.

3. 3

   Heat 2 tablespoons of coconut oil in a wok or skillet over medium heat, then sauté 4 thinly sliced shallots, 3 minced garlic cloves, 4-6 minced red bird's eye chilies, and 2 thinly sliced fresh red chilies until fragrant, about 3-4 minutes.

4. 4

   Add the salted jackfruit to the wok, along with 1 tablespoon of grated palm sugar, 1 tablespoon of tamarind paste dissolved in 3 tablespoons of hot water (not explicitly listed as an ingredient, but part of a compound ingredient), 2 tablespoons of white vinegar, and 0.5 cup of water.

5. 5

   Stir everything well to combine, bringing the mixture to a gentle simmer, and cook for 15-20 minutes, or until the jackfruit is tender and most of the liquid has absorbed, stirring occasionally.

6. 6

   Remove the Asinan Nangka Garam Pedas from the heat and stir in 1 tablespoon of fresh lime juice before serving warm or at room temperature as a spicy and tangy side dish.