Vegan jackfruit rendang with easy to make atjar

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)!