Jackfruit Salad

Raw Jackfruit is not a favourite in my house.But at times I do buy and cook.I remember my mum doing salad like dish adding fresh grated coconut.This recipe is slightly different with a spicy taste to it.It goes great as a side dish with white rice.

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Ingredients:


60 ml / 2 fl oz Peanut Oil
200 ml / 6 fl oz Coconut Milk (Santan Cair)
2 Tbsp / 1 oz Palm Sugar (Gula Melaka)
1 Limes (Limau Nipis), halved and squeezed
1 Turmeric Leaf (Daun Kunyit), sliced into long thin narrow strips and shredded
200 g / 7 oz Young Jackfruit (Nangka Muda) - see below*
3 pieces fermented Soybean Cake (Tempeh), fried and diced
3 blocks fried Bean Curd or Tofu (Tauhu), cubed
8 Long Beans or Snake Beans (Kacang Panjang), blanched in boiling water and sliced thinly
60 g / 2 oz crisp-fried Shallots (Bawang Goreng)
60 g / 2 oz toasted, grated Coconut (Kelapa Goreng) Optional
35 g / 1 oz Pineapple, diced
Salt to taste


Paste Ingredients: - to be finely grounded


6 fresh Red Chilies, remove seeds
1 Bird's Eye Chilies (Cili Padi) - add more to taste
1 cm / ½ inch Sand
Ginger (Kencur, Cekur)
8 Candlenuts (Buah Keras, Kemiri) or Chestnuts or Macadamia Nuts
2 Lemongrass (Serai), finely sliced
2 cm / 1 inch fresh Turmeric (Kunyit), peeled
1 tsp Black Peppercorns
2 Tbsp / 1 oz Dried Shrimps (Hebi, Udang Kering) - soaked in hot water, then drained
1 cm / ½ inch Galangal (Lengkuas or Blue Ginger)
1 Kaffir or Makrut Lime Leaf,(Daun Limau Purut)
Water to blend


Method:
In a pot, stir-fry Paste till fragrant and oil appears on the surface.


Add in Coconut Milk and 1 cup of water. Season with salt and Palm Sugar. Stir well and let to simmer for approximately 20 minutes, till gravy thickens.


Remove from heat and leave to cool for a while. When the fried Paste is cooled. Add in Lime Juice, shredded Turmeric Leaf, and toasted grated Coconut (Kelapa Goreng), and mix well.
Place the rest of the ingredients into a bowl, and then add in the paste. Mix well and serve immediately.

Note:
Young Jackfruit preparation :Remove skin and boil flesh for twenty minutes in salted water. Drain and cut to small bite sized segments.I had omit the toasted grated coconut.


Source:Chef Wan