I don’t think I’ve ever come across young jackfruit here in Sydney, but I’ve seen frozen breadfruit in Indian grocery stores, and I think that would work as a perfectly acceptable substitute. FYI young jackfruit needs to be boiled with vinegar to remove its slimy texture, should you ever use it in this recipe.
In keeping with the character of ethnic Sabah-Kadazan cuisine, the spice ingredients are chopped and/or sliced rather than pounded to a fine puree.
Thanks very much to the fantastic kitchen team at Shangri-La Tanjung Aru, Sabah, led by the legendary Chef Yusuf Yaran, for hosting baby Noah and me during our last visit there.
Executive Chef Yusuf Yaran (left) and Kadazan Chef Elroy (right)
Recipe supplied by Shangri-La Tanjung Aru
Young Jackfruit with Spicy Coconut Milk
INGREDIENTS –
- 70g young jackfruit pieces (pre-boiled with vinegar and water until soft)
- 15g ginger, julienned
- 20g onion, finely sliced
- 10g lemongrass, finely sliced
- 5g bird’s eye chillies, chopped
- 15g garlic, finely chopped
- 1 bay leaf
- 15g dried shrimp, soaked & strained
- 200ml vegetable stock
- 40ml coconut milk
- 15g spinach leaves
- Salt & pepper for seasoning
METHOD –
- Heat a saucepan and saute ginger, followed by onion, garlic, lemongrass & chilli.
- Add dried shrimp and continue to cook until aromatic.
- Add vegetable stock and bay leaf, followed by young jackfruit.
- Simmer 5 minutes, then add spinach & coconut milk. Season to taste.
- Remove from heat and serve hot.
