Vegan Rendang with Jackfruit

Ingredients

• about 570 g Young jackfruit (in brine)
• 2 cans Coconut milk
• 2 stalks Lemongrass
• 5.08 cm Galangal
• 2.54 cm Ginger
• 1 teaspoon Turmeric
• 2 tablespoons Chili paste
• 4 cloves Garlic
• 4 medium Shallots
• 1 teaspoon Coriander
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 2 cans of young jackfruit (in brine), drain them well, and rinse the jackfruit under cold water. Use your fingers to shred the jackfruit into bite-sized pieces.
2. 2Prepare the aromatics: Finely chop the 4 cloves of garlic, 4 medium shallots, 2 stalks of lemongrass (white part only), 5.08 cm of galangal, and 2.54 cm of ginger. You should have about 1/2 cup of chopped aromatics in total.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 teaspoon of turmeric, 1 teaspoon of coriander, and 1/2 teaspoon of cumin. Stir constantly for 1 minute, or until the spices are very fragrant, being careful not to burn them.
4. 4Add the 2 tablespoons of chili paste and the chopped aromatics (garlic, shallots, lemongrass, galangal, and ginger) to the pot. Cook, stirring frequently, for 3-4 minutes, until the aromatics have softened and are fragrant.
5. 5Add the shredded jackfruit and 2 cans of coconut milk to the pot. Stir everything together to combine. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C).
6. 6Once simmering, reduce the heat to low (121.1°C / 120°C). Cover the pot and let it cook for at least 1 hour, stirring every 15-20 minutes to prevent sticking. Continue cooking until the sauce has thickened considerably and the jackfruit is very tender and has absorbed the flavors.
7. 7Stir in the 1 teaspoon of salt and 1 teaspoon of sugar. Taste the rendang and add a little more salt or sugar if needed. Serve the vegan rendang hot with rice.

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