Jackfruit Rendang (Vegan)

BOOMBOO

• 2-3 shallots
• 1 thumb piece galangal
• 1 thumb piece of ginger
• 2 chili peppers (less if you can't stand 🌶️)
• 3 cloves of garlic
• 4 tsp The Spice Club Indo·ORDER 🛍️

RENDANG

• 2 cans of jackfruit
• 2 stalks of lemongrass
• 2 cinnamon sticks
• 4-5 tbsp soy sauce/tamari
• 200 ml coconut milk
  

SERVE WITH

• White rice
• Cucumber
• 4 tsp The Spice Club Poke (Optional for garnish)·ORDER 🛍️
• 4 tsp The Spice Club Coco & Hazel (Optional for garnish)·ORDER 🛍️

1️⃣ Drain the jackfruit and bring to the boil in a pan, as soon as it boils drain the jackfruit and place it in a tea towel. Let the jackfruit cool briefly and then squeeze out as much moisture as possible

2️⃣ Cut the stem of the chili peppers, cut them in half and remove the seeds, peel the shallots and garlic and add this to a food processor together with the rest of the ingredients for the bumbu. Blend to a fine paste

3️⃣ Fry the bumboe in some oil for 2-3 minutes. Crush the lemongrass with the back of a knife, cut off the ends and cut in half. Add this to the bumbu together with the rest of the ingredients for the rendang, stir well and place a lid on top. Let it simmer for 20-25 minutes and mash the jackfruit once it is soft

4️⃣ In the meantime, cook the rice, cut the cucumber into half moons and fry some coconut grater until golden brown in a frying pan

5️⃣ Serve the rendang with the rice, some cucumber, roasted coconut and some fried onions and enjoy!