Summary

Ingredients

For the marinade:

• 6 small onion (s), red
• 4 clove (s) garlic, fresh
• 4 small chilli pepper (s), green
• 3 tablespoon coconut oil
• 1 tablespoon dill, fresher
• 4 kaffir lime leaves, frozen
• 3 tablespoon oyster sauce (Saus Tiram)
• 2 tablespoon soy sauce, light
• 1 tablespoon rice wine (arak masak)

Also: (for the rendang)

• 400 g jackfruit
• 200 g pumpkin (se) (Labu jepan) or kohlrabi
• 200 g zucchini
• 200 g auberine (s)
• 2 teaspoons salt
• 1 pinch citric acid
• 8 macadamia nuts
• 6 small onion (s), red
• 4 clove (s) garlic, fresh
• 1 hot pepper, red, long
• 4 stalks lemongrass, fresh
• 15 g alanal, fresh or frozen
• 20 g turmeric, fresh or frozen
• 10 g iner, fresher
• 12 tablespoon coconut oil
• 1 teaspoon cumin powder
• 4 cardamom pods
• 8 bay leaves, Indonesian (salam leaves)
• 8 kaffir lime leaves, frozen
• 2 star anise
• 2 cinnamon stick (s)
• 200 ml coconut milk, creamy
• 350 ml orange juice
• 3 lime (s), fully ripe
• 3 tablespoon tamarind syrup
• 2 tablespoon soy sauce, light
• 2 tablespoon rice wine (arak masak)
• Coconut palm sugar
• salt

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Instructions

1. Remove the seeds and the surrounding brown bracts from a piece of fresh jackfruit (it can weigh up to 25 kg). Cut 400 g into bite-sized pieces.
2. Skin the small, red onions and cut them crosswise into thin slices. Cap the garlic at both ends and press it into the marinade bowl with a garlic press.
3. Wash the green chillies, remove the stems and cut into small pieces. Heat a small pan, add the coconut oil and let it get hot. Add the onion slices and brown them lightly. As soon as they get color, add the chilli pieces and roast for a minute. Pour into the marinating bowl.
4. Wash the dill and leaves. Cut the dill into small pieces. Place two kaffir lime leaves on top of each other, roll up lengthways and cut thin slices from the roll. Put together with the dill in the marinade bowl.
5. Then there is the oyster sauce, the light soy sauce and the arak. Mix everything well. Add the Jakobsbaum fruit pieces and mix well. Marinate at room temperature for two to three hours. Mix through every now and then.
6. In the meantime, prepare the other ingredients for the rendang: Peel the pumpkin (Labu jepang), remove the middle soft core and cut the pulp into bite-sized pieces.
7. Wash the zucchini and aubergine, cap the stalk and the tip and cut across into 1 cm thick slices. Mix salt and citric acid and rub the cut surfaces with it. Leave on for about 20 minutes, then rinse and dry the panes.
8. In the meantime, cut the macadamia nuts into small pieces, peel the small onions and cloves of garlic and dice them. Remove the stem from the red pepper, cut open the pod lengthways, unfold it, remove the grains, cut lengthways into strips and cut them crossways into 2 cm long pieces.
9. Cut off the hard root stalk from the lemongrass, remove the dark green or brown outer leaves and cut thin slices from the white parts. Possibly further remove outer, green leaves. Wash, peel and slice galangal, turmeric and ginger and dice them into small pieces.
10. Prepare the ingredients from the cumin to the cinnamon sticks. They are used as a whole. Measure out the liquid ingredients and place them together in a large glass.
11. Heat a medium-sized pan or wok strongly, add 6 tablespoons of coconut oil and heat to approx. 200 ° C. First roast the macadamia nuts until light brown, then add the lemongrass and roast for 2 minutes.
12. Now add the onions, the cloves of garlic and the peppers. Roast for four minutes, stirring constantly. Deglaze with the coconut milk mixture, mix well and simmer covered for five minutes over reduced heat. Remove from heat, transfer to another container and let cool down.
13. Clean the pan and one after the other the aubergine and courgette slices. Roast the Labu jepang pieces and place the roasted pieces in a 3 liter casserole.
14. Lastly, the Jacob fruit pieces: strip off the marinade with a brush and roast with 6 tablespoon coconut oil until they start to caramelize. Put them in the casserole together with their marinade.
15. Juice the limes. Pour the cooled coconut milk mixture into the blender and coarsely puree at the lowest setting for 30 seconds. Add the lime juice and purée finely on the highest level for 60 seconds.
16. Put the ingredients from cumin to cinnamon stick whole in the casserole. Pour in the sambal rendang in the blender. Rinse the mixing container with a little orange juice and also put this in the casserole.
17. Mix well and off to the stove. Bring to a boil, stir and reduce the heat. Cover and simmer for 30 minutes. Stirring occasionally. Then remove the lid and thicken a little for 15 minutes.