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Jackfruit Stew

Jackfruit Stew (Tender and Creamy)

Jackfruit stew is now a household favorite at our home, especially in cold weather and on rainy days. It is the perfect delicious dish to fight the cold.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 hour 15 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: Indonesian, Malaysian
Calories: 250
Ingredients Method

Ingredients
  

  • 2 tbsp of vegetable oil
  • 2 cans of jackfruit, drained and shredded.
  • 1 red paprika, cut into small dice.
  • 1 large white onion, cut into small dice.
  • 1 large red onion, cut into small dice.
  • 3 cloves of garlic, chopped.
  • 3 bay leaves
  • 1 large carrot, cut into dice.
  • 2 potatoes, cut into dice.
  • 1/2 tbsp tomato paste
  • 1 tbsp soy sauce
  • Cilantro for garnish
  • 1 cup water (more if needed)
  • Salt, to taste
  • Sugar, to taste

Method
 

  1. Prepare the jackfruit: Drain and thoroughly rinse the canned jackfruit. Using your hands, shred the jackfruit, removing any seeds and rough chunks.
  2. Sauté the onions and garlic: Heat 2 tbsp. vegetable oil in a large pot over medium heat. Sauté the garlic until it is fragrant. add and sauté the chopped white and red onions until they turn translucent.
  3. Add the veggies: Add the chopped red paprika, carrots, and potatoes and mix well. Cook for a few minutes, until the veggies soften.
  4. Seasonings and jackfruit: Toss in the shredded jackfruit with the veggies in the pot. now add the tomato paste, soy sauce, bay leaves, salt, and sugar to the concoction. Mix well.
  5. Cook the stew: Pour in 1 cup of water (or more if required to get the right consistency). Bring the stew to a boil, then reduce it to a simmer over low heat. Cover and let it cook for about 20-30 minutes, or until the veggies are soft and the flavors have melded.
  6. Keep checking the taste: Taste the stew and tweak the amount of salt and sugar to your liking.
  7. Serve and enjoy!