Young Jackfruit Gulai (Gulai Nangka)

Young Jackfruit Gulai (Gulai Nangka) is a signature Padang dish made from young jackfruit cooked in coconut milk and rich spices. The tender texture of the jackfruit, which absorbs the spices perfectly, combined with the savory and spicy coconut milk sauce, makes this dish highly favored by both vegetarians and non-vegetarians.

Preparation Time: 30 minutes
Cooking Time: 1.5 hours
Difficulty Level: Medium
Servings: 6-8 people

Ingredients

Main Ingredients:

  • 1 kg young jackfruit, peeled and cut into pieces

  • 1.5 liters coconut milk (from 2 coconuts)

  • 2 bay leaves

  • 3 kaffir lime leaves

  • 2 lemongrass stalks, bruised

  • 2 turmeric leaves (if available)

  • 2 pieces of asam kandis

  • 2 tsp salt

  • 1 tsp palm sugar

Spice Paste:

  • 12 shallots

  • 6 cloves garlic

  • 8 red curly chilies

  • 5 bird's eye chilies (adjust to taste)

  • 4 cm turmeric, lightly roasted

  • 3 cm ginger

  • 4 cm galangal

  • 5 candlenuts, toasted

  • 2 tsp coriander

  • 1 tsp cumin

Supplementary Ingredients:

  • 200g beef or beef trimmings (optional)

  • 10 whole green bird's eye chilies

  • 2 potatoes, cut into wedges (optional)

Instructions

Step 1: Preparing the Young Jackfruit

  1. Peel the young jackfruit and remove the tough core

  2. Cut the jackfruit into 4x4 cm pieces

  3. Boil the jackfruit in water until tender (± 30 minutes)

  4. Drain and discard the first boiling water

  5. Tip: Boil the jackfruit with a little salt to reduce the sap

Step 2: Preparing the Spices

  1. Grind all spice paste ingredients until smooth

  2. If using meat, cut into small pieces and boil until tender

  3. Heat 5 tbsp oil in a large wok

  4. Sauté the ground spices with lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves until fragrant and cooked

Step 3: Cooking the Gulai

  1. Add the boiled jackfruit to the sautéed spices

  2. Stir well for 5 minutes until the spices are absorbed

  3. Pour in the thin coconut milk gradually while stirring

  4. Add asam kandis, salt, and palm sugar

  5. Cook over medium heat while stirring occasionally

Step 4: Perfecting the Dish

  1. If using meat, add it along with its broth

  2. Add potatoes (if using) and green bird's eye chilies

  3. Cook for 45 minutes until the jackfruit is very tender and the spices are fully absorbed

  4. Pour in the thick coconut milk and cook for 15 minutes until the sauce thickens

  5. Adjust seasoning, ensuring the jackfruit is tender and the flavors are well-incorporated

Tips

  • Choose young, green, and firm jackfruit

  • Boil the jackfruit until completely tender before cooking with coconut milk

  • For best results, use freshly squeezed coconut milk

  • Stir occasionally to prevent the coconut milk from curdling

  • Add boiled cassava leaves for variation

Variations

  • Vegetarian: Omit meat, add tofu or tempeh

  • Spicy: Add more bird's eye chilies

  • Quick version: Use canned young jackfruit that's already boiled

Serving Suggestions

  • Serve warm with white rice

  • Pairs well with fried side dishes like fried chicken or fried fish

  • Complement with sambal lado and crackers

Storage

  • Can be refrigerated for 3-4 days

  • The flavor improves the next day

  • Can be frozen for up to 1 month

Nutrition per Serving

  • Calories: 180 kcal

  • Protein: 5g

  • Fat: 12g

  • Carbohydrates: 15g

  • Fiber: 3g

This Young Jackfruit Gulai has a unique flavor with a blend of natural sweetness from the jackfruit and the savoriness of coconut milk and spices. Happy cooking!

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