1️⃣ Drain the jackfruit and bring it to a boil in a saucepan. Once 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 stems off the chili peppers, halve them, and remove the seeds. Peel the shallots and garlic, and add them to a food processor along with the remaining ingredients for the bumbu. Blend until a fine paste forms.
3️⃣ Sauté the bumbu in a little oil for 2-3 minutes. Crush the lemongrass with the back of a knife, cut off the ends, and cut in half. Add this along with the remaining rendang ingredients to the bumbu, stir well, and cover. Simmer gently for 20-25 minutes. Once the jackfruit is soft, mash it.
4️⃣ In the meantime, cook the rice, cut the cucumber into half moons and fry some coconut flakes until golden brown in a frying pan.
5️⃣ Serve the rendang with the rice, some cucumber, toasted coconut and some fried onions and enjoy!
