Spicy Gulai nangka muda “Dewi Mahardi”

Ingredients for 6 servings:

• 600 g jackfruit, unripe (nangka muda)
• 300 g jackfruit, ripe (nangka matang)
• 200 g pumpkin(s) (labu jepang) or kohlrabi
• 4 lettuce leaves
• 4 kaffir lime leaves
• 2 small chili peppers, light red
• 2 small cinnamon sticks
• 6 carnations
• 4 cardamom pods
• 4 macadamia nuts
• 7 small onions, red
• 6 garlic cloves, fresh
• 4 Pepper, red, long
• 2 chili peppers, red
• 30 g carrot(s), grated
• 30 g galangal, fresh or frozen
• 20 g turmeric root, fresh or frozen
• 15 g ginger, fresh or frozen
• 1 lemon(s)
• 2 small cinnamon sticks
• 2 tbsp oyster sauce
• 200 ml orange juice
• 400 coconut milk, creamy
• 10 g salt or chicken broth
• 3 tbsp coconut palm sugar
• ½ tsp black pepper from the mill
• 1 pinch of nutmeg, freshly grated
• 2 tbsp rice wine (Arak Masak)
• 100 ml orange juice, if needed
• 100 ml coconut milk, if needed
• n. B. Salt
• e.g. instant chicken broth
• Coconut palm sugar
• 1 sprig(s) dill, fresh
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

an exotic vegetarian curry with unripe and ripe jackfruits

Peel the unripe jackfruit, cut it into eighths, and remove the clearly visible inner part. Cut the outer part into bite-sized pieces. Briefly wash the ripe fruit and, if necessary, remove the pit and its brown covering. Cut the fruit into bite-sized pieces. Split the Labu-Jepang fruit along its grooves, peel it, remove the soft core, and cut the flesh into bite-sized pieces. Chop the macadamia nuts. Peel the small red onions and cut them into eighths. Trim the ends of the garlic cloves, peel them, and dice them finely. Wash the chili peppers, remove the stems and seeds, and cut them crosswise into short pieces. Remove the stems from the red chilies and halve the chilies. Remove the seeds if necessary (use household gloves). Wash, peel, and coarsely grate the carrot. Wash, peel, and coarsely grate the galangal, turmeric, and ginger. Juice the lemon. Use the juice later, discard the peels. Combine the orange juice, oyster sauce, coconut palm sugar, and instant chicken stock in a bowl and mix well. Reserve the leaves and cinnamon stick whole for later. Prepare the black pepper, nutmeg, and rice wine. Heat a medium-sized pan or wok over high heat, add 6 tablespoons of coconut oil, and heat to approximately 200 degrees Celsius. First, toast the macadamia nuts until light brown, then add the onion and garlic cloves and toast for 2 minutes. Now add the galangal and ginger. After another 2 minutes, add half of the grated carrot and the turmeric pieces. Mix well and add the chilies. Finally, add the chilies. Toast for four minutes, stirring constantly. Deglaze with the orange juice mixture and mix well. Then stir in 200 ml of the coconut milk and simmer, covered, for five minutes at reduced heat. Remove from the heat and let cool. Place the bite-sized fruit into a 3-liter casserole dish. Add the remaining grated carrots, the leaves, the cinnamon sticks, the small bright red chilies, and the cloves. Transfer the cooled, roasted ingredients to a blender, add the lime juice, and blend on low for 30 seconds. Add the remaining coconut milk and blend on high for 60 seconds until smooth. Add this mixture to the ingredients in the pot, mix, and simmer covered for 60 minutes, stirring frequently to prevent burning. If the gulai has thickened, thin it with 100 ml each of orange juice and coconut milk. Finally, add two garlic cloves crushed with a garlic press, along with the black pepper, grated nutmeg, and arak. Stir and season to taste with salt or instant chicken broth and coconut palm sugar. Transfer to a suitable bowl, garnish, and serve warm with other side dishes. Enjoy! Note: White rice is a mandatory side dish. Beef rendang, grilled chicken thighs, and goat satay skewers are the most common side dishes. Gulai is often translated as “curry,” but without curry powder or curry leaves, it doesn’t make much sense. In Indonesian restaurants, gulai are often listed on menus alongside thin, soup-like dishes (kuah).