How To Make Jackfruit Rendang
Where did Rendang Originate?
It is a traditional food originating from West Sumatra and originally made by by Minangkabau people.
What is the Shelf Life Of Rendang – It has a very long shelf life and it is thought to be contributed by the spices used during the cooking process. One of the interesting facts also is that any good rendang actually improves with age. The flavors intensify.
The dish also freezes very well.
What does Jackfruit taste like?
What are the varieties of Vegetarian Rendang?
You can also use Jackfruit or Tempeh/ Tofu to make a vegetarian version also
Our Yellow Rice goes really well as a side dish.
Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.
Prepare the Jackfruit. Jackfruit can be a little scary in its appearance – and you need to cut it the right way so that you do not get the jackfruit sap everywhere. If it has lots of sticky sap – you can cover your cutting board with plastic cling wrap. However, mostly you do not need to do that – but it is worth spraying your knife with cooking oil – it will make the jackfruit easier to cut and your knife easier to clean.
Next – prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.
You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times to scrape down the sides and re-blend.
Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes.
You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and release their flavor.
Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well.
After about 1 minute then add in the coconut cream and mix well.
Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfruit and again stir well.
Next, pinch the cardamom pods to break the shell and add in. Season with salt, pepper, and some brown sugar.
You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release.
After cooking – taste the Rendang gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart.
Now you can plate up your dish – and we have served this with our turmeric rice – a lettuce leaf and some vegetable crisps. This keeps the dish nice and lite and rendang is quite rich in flavor.
Jackfruit Rendang Instant Pot
Ingredients
- Rendang Paste
- 8 Candle Nuts can use macadamia nuts- similar taste
- 6 big chili
- 1 thumb ginger
- 1 thumb galangal can use ginger for this if you do not have it
- 2 lemongrass diced
- 3 shallots can use grated onion if no chalets
- 6 cloves garlic
- 1 thumb turmeric 1 teaspoon powdered
- 1 tablespoon olive oil
- Ingredients for flavor while cooking
- 6 cloves or 1 teaspoon ground cloves
- 2 star anise
- 1 tablespoon cumin
- 5 cardamon pods
- 1 tablespoon sweet paprika
- 1 tablespoon cinnamon powder
- 1 tablespoon coriander powder
- 1 teaspoon nutmeg powder
- 4 kaffir lime leaf if you do not have this omit it
- 3 bay leaf
- 1 turmeric leaf if you have it
- Final Ingredients
- 1 cup water or vegetable stock
- 2 cups coconut cream
- 1 lb of cut jackfruit
- Final Seasoning Ingredients
- 1 tablespoon brown sugar More or less to taste
- 1 teaspoon salt. More or less to taste
- 1 teaspoon pepper. More or less to taste
Instructions
- Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.
- Prepare the Jackfruit. Peel the outside skin off with a share knife and then remove the core – which can be quite tough. Cut the remaining fruit into bite-sized chunks.
- Next – prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.
- You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
- Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes.
- You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor.
- Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well.
- After about 1 minute then add in the coconut cream and mix well.
- Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfriut and again stir well.
- Next, pinch the cardamom pods to break the shell and add-in. Season with salt, pepper and some brown sugar.
- You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release.
- After cooking – taste the Rendang Gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart.