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Ingredients
- Serves 2-3 people
60 ml peanut oil
200 ml coconut milk
2 tbsp palm sugar (gula melaka)
1 lime (halved and squeezed)
1 turmeric leaf (sliced into thin long narrow strips)
200 g young jackfruit
3 pieces fermented soybean cake (tempeh, fried and diced)
3 blocks fried bean curd (cubed)
8 long beans or snake beans (blanched in boiling water and sliced)
60 g crisp-fried shallots
60 g grated coconut (toasted & grated)
35 g pineapple (diced)
salt (to taste)
paste ingredients (finely grated):
6 fresh red chillies (seed removed)
1 bird's eye chlli
1 cm sand ginger
8 candlenuts
2 lemongrass (finely sliced)
2 cm fresh turmeric (peeled)
1 tsp black peppercorns
2 tbsp dried shrimps (soaked in hot water)
1 cm galangal
1 kaffir lime leaf
water to blend
Jackfruit Salad (Kerabu Nangka)
Switch up your ordinary Caesar salad to this eye-catchingJackfruit Salad and your taste buds will definitely want more of it in the future! This vegetarian dish packs a punch in terms of its sweet zesty bite, which comes from juicy pineapples and limes. Textures abound in this Malaysian dish –from the soft pillow tofu to the fibrous jackfruits –giving you an interesting mix with every mouthful.
- Easy
- 45 min
- 30 min
- 15 min
- 2 steps
- 24 Ingredients
- Easy
- 2 steps
- 24 Ingredients
- 45 min
- 30 min
- 15 min
Instructions
-
Make paste
- 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.
-
Put salad together
- 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.
Garnish and Serve!
Mix well and serve immediately.
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Ingredients
- Serves 2-3 people
-
60 ml peanut oil
-
200 ml coconut milk
-
2 tbsp palm sugar (gula melaka)
-
1 lime (halved and squeezed)
-
1 turmeric leaf (sliced into thin long narrow strips)
-
200 g young jackfruit
-
3 pieces fermented soybean cake (tempeh, fried and diced)
-
3 blocks fried bean curd (cubed)
-
8 long beans or snake beans (blanched in boiling water and sliced)
-
60 g crisp-fried shallots
-
60 g grated coconut (toasted & grated)
-
35 g pineapple (diced)
-
salt (to taste)
-
paste ingredients (finely grated):
6 fresh red chillies (seed removed)
-
1 bird's eye chlli
-
1 cm sand ginger
-
8 candlenuts
-
2 lemongrass (finely sliced)
-
2 cm fresh turmeric (peeled)
-
1 tsp black peppercorns
-
2 tbsp dried shrimps (soaked in hot water)
-
1 cm galangal
-
1 kaffir lime leaf
-
water to blend
Nutrition
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