Ingredients & Substitutes

Instructions

1. 1

   Boil 1 kilogram of young green jackfruit chunks in water for 25 minutes until tender, then drain and pat them dry completely.

2. 2

   Arrange the dried jackfruit chunks in a smoker or a stovetop smoking pot with 1 cup of applewood chips and smoke for 30 minutes until fragrant and lightly browned.

3. 3

   Grind 8 shallots, 4 cloves garlic, 5 red bird's eye chilies, 2 centimeters fresh turmeric, 2 centimeters fresh galangal, 1 stalk bruised lemongrass, 3 pan-toasted candlenuts, 1 teaspoon toasted coriander seeds, and 1/2 teaspoon toasted cumin seeds into a fine paste.

4. 4

   Heat 2 tablespoons of cooking oil in a large pot or wok over medium heat, then sauté the ground spice paste with 3 kaffir lime leaves and 2 salam leaves for 6 minutes until very fragrant.

5. 5

   Add the smoked jackfruit chunks to the pot and stir to coat them thoroughly with the spice paste, cooking for 3 minutes.

6. 6

   Pour in 400 milliliters of thin coconut milk and simmer for 10 minutes, allowing the flavors to meld, then stir in 1 tablespoon of tamarind paste, 1 tablespoon of palm sugar, and 1 teaspoon of salt.

7. 7

   Add 400 milliliters of thick coconut milk and 100 grams of flaked smoked skipjack tuna (if using) into the pot, then gently simmer for another 12-15 minutes until the sauce thickens slightly and the jackfruit is well-infused.

8. 8

   Taste the gulai and adjust the seasoning with additional salt or sugar as needed before serving hot with steamed jasmine rice.