This sayur nangka merah (jackfruit red curry) tastes so rich since it has beef stock and black eyed peas in it. let’s cook this delicious vegetable dish with our recipe.
500 grams young jackfruit,cut into chunks, boiled, drained
25 quail eggs, boiled, fried until crusted
1,000 ml beef stockfrom boiling beef leg bones
75 grams black-eyed peas, boiled
2 salam (indonesian bay)leaves
3 lemongrass (white part only),crushed
2 lime leaves, midribs removed
2 cm galangal,crushed
2 cm ginger,crushed
5 large red chili peppers,deseeded, thinly sliced
4 teaspoons salt
4 teaspoons brown palm sugar,finely chopped
500 ml coconut milkfrom ¾ coconut
3 tablespoons crispy shallotfor sprinkle
3 tablespoons cooking oilfor sautéing
ground spices blend:
6 large red chili peppers
3 curly red chili peppers
6 cloves shallot
4 cloves garlic
3 candlenuts, toasted
1/2 tablespoon coriander seeds
1. Heat cooking oil on the pan. Sauté ground spices blend, salam leaf, lemongrass, lime leaf, galangal, and ginger until fragrant. Add large red chili pepper. Stir until tender.
2. Add in jackfruit. Stir well until coated in the spices blend. Add quail eggs, beef stock, black-eyed peas, salt, and brown sugar. Cook until boiling.
3. Add coconut milk. Cook until the jackfruit are cooked while the liquid is reduced and absorbed into the solid ingredients. Remove from heat.
4. Sayur Nangka Merah (Jackfruit Red Curry) is ready to serve with a sprinkle of crispy shallot.
