Gulai Nangka Muda 'Cintaku'

Ingredients for 6 servings:

• 1 jackfruit (Jacob fruit), unripe, approx. 4 kg raw weight
• 4 tbsp peanut oil
• 1 salad leaf
• 3 kaffir lime leaves, fresh or frozen
• 1 pinch(s) cumin
• 3 carnations
• 2 small cinnamon sticks
• 24 snake beans
• 3 m.-sized carrot(s)
• 10 m.-sized tomatoes
• 10 macadamia nuts
• 10 small onions, red
• 6 m.-sized garlic cloves, fresh
• 4 small chili peppers, red
• 2 Pepper, red, long
• 30 g lemongrass, fresh or frozen
• 10 g galangal, fresh or frozen
• 15 g turmeric, fresh or frozen
• 20 g ginger, fresh or frozen
• 3 tbsp coconut oil, alternatively peanut oil
• 2 tbsp coriander seeds
• 400 g coconut milk, creamy
• 900 g guava juice, alternatively orange juice
• 20 g tamarind syrup
• 4 tbsp soy sauce
• 4 tbsp soy sauce, sweet
• 2 lemons, only the juice
• 1 tsp, leveled nutmeg, freshly grated
• 14 tsp, levelled black pepper, freshly ground
• 3 tsp salt, or instant chicken broth
• 2 tbsp rice wine (Arak Masak)
• 4 tbsp celery leaves, fresh or frozen
• 2 tbsp dill, fresh or frozen
• e.g. salt, or instant chicken broth
• n. B. Honey, lighter
• e.g. Dill, fresh
• n. B. Chili pepper(s) with stem, red
• n. B. flowers and leaves
• e.g. celery leaves, fresh
• e.g. coriander leaves, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes

A type of vegetarian goulash based on jasmine. Recipe: Pandang style, Indonesia.

Wash the scotch fruit. When peeling and chopping, the fruit secretes a sticky juice, and without oiling and cleaning the knife and your hands, you’ll curse the day. Of the 4 kg raw weight, after peeling and cutting out various portions, about 1.5-2 kg remains. Enough for 6 hungry people. In the SfS instructions for my recipe: Exotic Scotch Fruit Rendang “Raja Arjuna,” you’ll find photos and a description of how to do this. Place the bite-sized, edible pieces into a 5-liter casserole dish. Add all the ingredients, from the salami leaves to the cinnamon sticks. Wash the snake beans, carrots, and tomatoes. Peel the carrots and cut everything into bite-sized pieces. Add the bean and carrot pieces to the casserole dish, keeping the tomatoes ready. Quarter the macadamia nuts. Trim the ends of the onions and garlic cloves, peel, and chop. For all ingredients, from the chilies to the ginger, first wash, peel the roots, and chop all the vegetables into small pieces. Wash and squeeze the lemons, discarding the peels. Dissolve the lemon juice and tamarind syrup in 200g of the guava juice and the soy sauce, and set aside. Mix the coconut milk with 500g of guava juice. Heat a medium-sized pan, add the peanut oil, and let it heat through. Add the coriander seeds and toast until they begin to smell. Immediately add the macadamia nut quarters. When the pieces start to brown, add the lemongrass rings and stir well. Then add the roots, galangal, turmeric, and ginger. Next, add the onions. Once they are translucent, add the chilies and hot peppers. Toast for 2 minutes, stirring constantly. Deglaze with the coconut milk mixture, stir, and simmer with the lid on for 5 minutes. Remove from the heat and let cool slightly. Add the tomato pieces and the remaining guava juice to the blender. Add the chicken stock, nutmeg, pepper, and tamarind mixture and blend on the lowest setting for 1 minute until the tomato juice is puree. Add the cooled mixture of ingredients from the pan to the tomato juice in the blender and blend in two stages (lowest 30 seconds plus highest 60 seconds) until the sambal is puree. Add the sambal to the casserole dish, mix everything well, and bring to a boil. Reduce the heat, cover, and simmer for one hour, stirring occasionally. If the sauce becomes too thick, add a little water. Season with salt and honey. Add the celery leaves and dill and stir in. Transfer the Gulai Nangka Muda ‘Cintaku’ to serving bowls, garnish, and serve with other side dishes. In Indonesia, the main course is always served with white, boiled rice. If you don’t know, the fruit pieces are mistaken for veal.