Spicy Gulai Nangka Muda Dewi Mahardi

Summary

Ingredients

• 600 g jackfruit, unripe (nanka muda)
• 300 g jackfruit, ripe (nanka matan)
• 200 g pumpkin (se) (Labu Jepan) or kohlrabi
• 4 salam leaves
• 4 kaffir lime leaves
• 2 small chilli pepper (s), light red
• 2 small cinnamon stick (s)
• 6 carnation (s)
• 4 cardamom pods

For the sambal: (Dewi Mahardi)

• 4 macadamia nuts
• 7 small onion (s), red
• 6 clove (s) garlic, fresh
• 4 hot peppers, red, long
• 2 chilli pepper (s), red
• 30 g carrot (s), rated
• 30 g alanal, fresh or frozen
• 20 g turmeric root, fresh or frozen
• 15 g iner, fresh or frozen
• 1 lime (s)
• 2 small cinnamon stick (s)
• 2 tablespoon oyster sauce
• 200 ml orange juice
• 400 coconut milk, creamy
• 10 g salt or chicken broth
• 3 tablespoon coconut palm sugar
• 0.5 teaspoon ½ black pepper from the mill
• 1 pinch nutmeg, freshly grated
• 2 tablespoon rice wine (Arak Masak)

Also: (to taste)

• 100 ml orange juice, if necessary
• 100 ml coconut milk, if necessary
• salt
• Chicken broth, instant
• Coconut palm sugar
• 1 sprig dill, fresh
• Flowers and leaves for garnish

Print Recipe Pin Recipe

Instructions

1. Peel the unripe jackfruit, cut eighths and cut out the clearly visible inner part. Cut the outer part into bite-sized pieces. Wash the ripe fruits briefly, if necessary remove the stone and its brown shell. Cut the fruit into bite-sized pieces, divide the Labu Jepang fruit along its grooves, peel, remove the soft core and cut the flesh into bite-sized pieces. Chop up the macadamia nuts. Peel and cut the small, red onions into eighths. Cap the ends of the garlic cloves, peel and cut into small cubes. Wash the peppers, remove the stem and seeds and cut the peppers crosswise into short pieces. Remove the stem from the red chillies and cut the chillies in half. If necessary remove the cores (use household gloves). Wash, peel and roughly grate the carrot. Wash, peel and dice galangal, turmeric and ginger. Juice the lime. Use the juice later, discard the peels.
2. Put the orange juice, oyster sauce, coconut palm sugar and the instant chicken stock in a bowl and stir well. Use the leaves and the cinnamon stick whole later. Prepare the black pepper, nutmeg and rice wine.
3. Heat a medium-sized pan or wok strongly, add 6 tablespoons of coconut oil and heat to approx. 200 degrees. First roast the macadamia nuts until light brown, then add the onions and garlic cloves and roast for 2 minutes. Now add the galangal and ginger. After another 2 minutes, add half of the carrot grated and the turmeric pieces. Mix in well and add the peppers. Lastly, the chilies come next. Roast for four minutes, stirring constantly. Deglaze with the orange juice mixture and mix everything well. Then stir in 200 ml of coconut milk and simmer covered for five minutes over reduced heat. Take it from the stove and let it cool off.
4. Put the bite-sized fruits in a 3-liter casserole. Add the remaining grated carrots, the leaves, the cinnamon sticks, the small, bright red chillies and the cloves. Pour the cooled roasted ingredients into a blender, add the lime juice and puree for 30 seconds on the lowest setting. Add the rest of the coconut milk and purée finely for 60 seconds at the highest level. Add this mixture to the ingredients in the pot, mix and let simmer covered for 60 minutes, stirring frequently to prevent burning. If the gulai has become thick, dilute with 100 ml of orange juice and 100 ml of coconut milk. Finally add two cloves of garlic with the garlic press, as well as the black pepper, the grated nutmeg and the arak. Stir and season with salt or instant chicken stock and coconut palm sugar.
5. Place in a suitable bowl, garnish and serve warm with other side dishes. Good Appetite!
6. Note: White rice is mandatory as a side dish. Beef rendang, grilled chicken thighs and goat satay skewers are the most common other side dishes. Gulai is often translated as curry, but it doesn`t make much sense without curry powder or leaves of the curry bush. Often in Indonesian restaurants the gulais are listed in connection with thin, soupy dishes (kuah) on the menus.

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