Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 500 grams of young jackfruit into 2 cm cubes and boil it in water for 15 minutes until slightly tender, then drain the jackfruit and set it aside.

2. 2

   Finely grind 6 cloves of shallots, 3 cloves of garlic, 2 red chilies (deseeded), 1 teaspoon of turmeric powder, 3 candlenuts, and 1 teaspoon of salt into a smooth spice paste.

3. 3

   Heat 2 tablespoons of vegetable oil in a pan over medium heat and sauté the prepared spice paste along with 2 bruised stalks of lemongrass and 3 kaffir lime leaves for 5 minutes until fragrant.

4. 4

   Add the pre-boiled 500 grams of jackfruit and 200 grams of diced tempeh to the pan, stirring well to coat with the spices, and cook for another 5 minutes.

5. 5

   Pour in 400 ml of thick coconut milk and 100 ml of water, add 1 teaspoon of sugar, and bring the mixture to a gentle simmer for 10 minutes, stirring occasionally, until the sauce slightly thickens.

6. 6

   Transfer the entire jackfruit and tempeh mixture to a heatproof steaming dish or individual ramekins.

7. 7

   Steam the dish for 20 minutes over medium heat, ensuring the water in the steamer is boiling, until the jackfruit is very tender and the flavors are fully combined.

8. 8

   Serve the steamed Sayur Nangka Santan hot, garnished with 1 tablespoon of fried shallots if desired.