Sayur Nangka (Young Jackfruit in Coconut Milk)

Ingredients:

• 500g young jackfruit, cut into bite-sized pieces (fresh, parboiled and drained, or canned and drained)
• 1.5 liter thin coconut milk
• 500ml thick coconut milk
• 2 tablespoons cooking oil
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2-3 salam leaves (Indonesian bay leaves)
• 1 tablespoon tamarind paste (optional, dissolved in a little water)
• Salt to taste
• Sugar to taste (about 1 teaspoon or to balance taste)

Ground Spices:

• 8-10 shallots
• 4-5 cloves garlic
• 3-5 red chilies (adjust to preferred spice level)
• 2-3 bird's eye chilies (optional, for extra heat)
• 3 candlenuts, roasted/fried
• 1 teaspoon ground turmeric (or 2 cm fresh turmeric)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 cm ginger
• 2 cm galangal

Instructions:

1. If using fresh young jackfruit, parboil it in water for about 10-15 minutes until slightly tender, then drain and set aside.
2. Grind all the ground spices into a fine paste using a mortar and pestle or a food processor.
3. Heat cooking oil in a large pot or wok over medium heat. Sauté the ground spice paste until fragrant and the oil separates (about 5-7 minutes).
4. Add the bruised lemongrass, kaffir lime leaves, and salam leaves to the pot. Stir-fry for another 1-2 minutes until aromatic.
5. Add the parboiled (or canned) young jackfruit pieces to the pot. Stir well to coat with the spice mixture.
6. Pour in the thin coconut milk. Bring to a boil, then reduce heat to low and simmer, stirring occasionally to prevent the coconut milk from curdling, until the jackfruit is tender (approximately 20-30 minutes, depending on the tenderness of the jackfruit).
7. Once the jackfruit is tender, pour in the thick coconut milk. Add salt and sugar to taste. If using, add the dissolved tamarind paste.
8. Continue to simmer gently, stirring frequently, until the sauce thickens slightly and all flavors are well combined.
9. Taste and adjust seasoning as needed.
10. Serve hot with steamed rice.