Nangka lemak or young jackfruit in coconut milk is an Asian stew with a mix of flavors â€“salty, sour and spicy. Adjust the taste according to what you want. I prefer it less spicy with a lot of coconut milk.
350g peeled young jackfruit, seeded and cut into bite sized pieces
3-5 pieces of chili, seeded
3-4 shallots, peeled
1 1/2 inch fresh turmeric root, peeled and sliced or 1 teaspoon ground turmeric
2 tablespoons oil
200g boneless chicken, cut into bite-sized pieces
1 1/2 cups thick coconut milk
1 teaspoon salt
2 tablespoons tamarind juice
1 small turmeric leaf
Half fill a large pot with water. Place it over high heat and bring it to a boil. Place the jackfruit in the pot and cook it for 8-10 minutes or until it becomes tender. Drain and set aside.
Meanwhile, ground the chili, shallots and turmeric in a food processor or blender. You may use a mortar and pestle for this as well. Add a little oil if needed.
Heat the oil in a large saucepan over medium heat. Stir-fry the spice paste and chicken for 10-15 minutes until it becomes fragrant and the chicken is light brown.
Pour the coconut milk into the saucepan. Add the jackfruit and increase the heat to high. Season it with salt and bring it to a boil. Stir constantly. Reduce the heat to low and let it simmer for 15 minutes. Stir once in a while. Add the tamarind juice and turmeric leaf. Let it simmer for another 5 minutes. Add some more salt if desired. Remove from heat and ladle it onto a serving bowl or individual bowls. Serve immediately with rice.
Photo Courtesy Of: Â Â scaredy_kat