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Young Jackfruit Ribs-Style Dish
Description
Balung Nangka is a hearty vegetarian dish that transforms young jackfruit into a tender, meat-like centerpiece. Despite its name—“balung” meaning bone—this dish is 100% plant-based, using jackfruit’s natural texture to mimic the richness of traditional stews. Slow-cooked in a fragrant blend of Indonesian spices, herbs, and creamy coconut milk, it’s a comforting, flavor-packed meal that’s perfect with steamed rice or as a savory main for any plant-based feast.
Ingredient
Instructions
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Boil the Jackfruit
- Start by boiling the young jackfruit in water until it becomes tender and soft.
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Boil the Winged Beans
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In a separate pot, boil the winged beans (or your choice of legume) until fully cooked.
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Sauté the Ground Spice Paste
- In a pan, sauté the ground spice paste (ginger, garlic, turmeric, shallots, white pepper, coriander, candlenuts) until it becomes fragrant and aromatic.
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Add Water and Coconut Milk
- Pour in enough water and coconut milk to create a rich, creamy broth. Adjust the amount based on your preferred consistency for the stew.
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Add Aromatics
- Add the bay leaf, lemongrass, and kaffir lime leaf to the pot for extra flavor.
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Combine Boiled Ingredients
- Add the boiled jackfruit and winged beans to the pot, stirring gently to mix everything together.
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Simmer and Cook
- Let the dish simmer until it reaches a gentle boil and the flavors are fully absorbed by the jackfruit and beans.
balung nangka
