Gulai Nangka Muda Padang (West Sumatran Style Young Jackfruit Curry)
Hidangan tradisional · Indonesian (Minangkabau)
A robust and flavorful variation from West Sumatra, characterized by a spicier profile and often a slightly drier consistency compared to other regional gulai. It uses a specific blend of spices typical of Padang cuisine.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Young jackfruit1 kg
- Coconut milk (thick)500 ml
- Shallots10
- Garlic cloves6
- Red chilies (large)5-7
- Bird's eye chilies3-5 (optional)
- Turmeric3 cm
- Ginger2 cm
- Galangal1.5 cm
- Candlenuts4
- Lemongrass2 stalks
- Kaffir lime leaves4
- Bay leaves2
- Star anise1
- Cloves3
- Coriander seeds1.5 tsp
- Cumin seeds1 tsp
- Saltto taste
- Water150 ml
- Vegetable oil3 tbsp
- Fresh turmeric leaves (optional garnish)a few
Langkah
- 1
Prepare young jackfruit: peel, remove core, cut into chunks. Boil until tender, drain.
- 2
Grind spice paste: blend shallots, garlic, red chilies, bird's eye chilies (if using), turmeric, ginger, galangal, candlenuts, coriander, and cumin until smooth.
- 3
Heat oil in a heavy-bottomed pot. Sauté the spice paste, bruised lemongrass stalks, kaffir lime leaves, bay leaves, star anise, and cloves until very fragrant and the oil separates slightly.
- 4
Add the boiled jackfruit and stir well to coat.
- 5
Pour in the thick coconut milk and water. Bring to a gentle simmer.
- 6
Cook uncovered over medium-low heat, stirring frequently, until the jackfruit is very tender and the sauce has reduced and thickened to a rich, slightly oily consistency. This may take 40-50 minutes.
- 7
Season with salt. Garnish with fresh turmeric leaves if available. Serve hot.
