Sayur Gori - Jackfruit Stew in Coconut Milk

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4

Ingredients

• 4 tablespoon oil
• 1 teaspoon ground turmeric
• 2 star anise
• 1 lemongrass, cut into sections and bruised (or bruised & knotted)
• 2 cardamom pods, cracked
• 2 cans (~ 500 gram net weight) young jackfruit, drained
• 1/2 teaspoon ground pepper
• 2-3 teaspoon salt, or to taste
• 1/2-1 tablespoon sugar, or to taste
• tamarind juice (10 gram tamarind + 3 tablespoon water, mixed, massaged, and strained)
• 400 ml water
• 1 can (400 ml) coconut milk
• 3 kaffir lime leaves
• Grind the following into spice paste
• 100 gram shallot
• 3 cloves garlic
• 5 red chilies (dried or fresh, any variety, though I prefer bird eye chili)
• 4 candlenut (or 8 macadamia)
• 1 inch ginger
• 1 inch galangal

Instructions

1. Heat oil in a wok/large and deep skillet over medium-high heat. Sauté spice paste, ground turmeric, star anise, lemongrass, and cardamom pods until fragrant.
2. Add in young jackfruit, pepper, salt, sugar, tamarind juice, and water. Mix well and bring to a boil.
3. Reduce heat to medium and simmer uncovered for 20 minutes.
4. Add coconut milk and mix well. Once it boils, quickly reduce heat to a bare simmer and cook for another 20 minutes.
5. Give a quick taste test, and add more salt, sugar, and/or pepper if needed.
6. Turn off heat, then toss in the kaffir lime leaves. Gently stir for 30 seconds, then transfer to a serving bowl. Serve with steamed white rice.