Ingredients:
 | 1 kg young
jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the
slices in plenty of cold water |
| 100 g
melinjo leaves |
| 4 bay leaves |
| 1 cm fresh
galangale (lengkuas), bruised |
| 750 ml
coconut milk and 500 ml thick coconut milk from 1½ coconut |
Spice
Paste Ingredients:
| 10 small
shallots |
| 7 small
cloves garlic |
| 10
candlenuts |
| 1 tbs.
coriander seeds |
| salt to
taste |
| a pinch of
sugar |
|
Instructions:
| Boil the
jackfruit slices in the thin santen together with the melinjo
leaves, the spice-paste, salam leaves and lengkuas until the
jackfruit is tender. |
| Add the
thick santen. Bring it to a boil, stirring occasionally.
Continue simmering until done. |
Makes 4-5
servings.
|
