100% VEGAN!

main dish, 70min

Vegan jackfruit rendang with easy to make atjar

When you simmer the jackfruit long enough, it takes on a fleshy texture. Just like real Rendang!

Shopping list

Jackfruit rendang

  • Samasaya Rendang spice paste : 1
  • Coconut milk : 400 ml
  • Canned jackfruit : 550 g
  • Samasaya Kecap manis : 1 tbsp
  • Shredded coconut :  40 g
  • Pandan rice : 300 g

Easy to make atjar

  • Cucumber : 1
  • Winter carrot : 1
  • Lime : 1
  • Rice vinegar : 1 el
  • Sugar : 1 tsp

Grab a drink and relax, we are going to cook a delicious Indonesian cuisine!

Step 1: Fry the spice paste in 2 tbsp oil. Add 400 ml coconut milk and let it reduce for 5 minutes so that the flavors mix well.

Step 2: Rinse and drain the jackfruit pieces. Add the pieces to the pan along with the kecap and let it simmer for about 1 hour over low heat. Toss regularly.

Step 3: Cook the rice according to the preparation method on the package. Roast the coconut flakes until they turn golden brown.

Step 4: Using a cheese slicer or vegetable peeler, slice the cucumber and carrot lengthways into ribbons. Squeeze the juice from half of the lime and cut the remaining lime into wedges. In a bowl, mix the rice vinegar with 1 tsp lime juice and sugar. Add the ribbons to the bowl and let the sweet and sour set. Toss every now and then.

Step 5: Add the coconut flakes to the jackfruit rendang at the end and stir well. Serve with the rice, atjar and lime wedges to taste.

Selamat makan (Enjoy your dinner)!