Opor nangka muda (jackfruit in hot & spicy coconut gravy)

Name: Opor nangka muda (jackfruit in hot & spicy coconut gravy)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8
Cuisine: En
Ingredients: 1/2 kg. young jack fruit (cut into small pieces and boiled); 1/2 kg meat/ribs (boiled/pressure cooked); 2 cups concentrated coconut milk; 5 cups diluted coconut milk; 1 tablespoon cinnamon powder; 1 tablespoon nutmeg powder; 4 pieces tumeric leaf (slice thinly); 2 pieces kafir lime leaf; 3 pieces lemon grass (bruised); 2 pieces asam keping (can be substituted with 1/2 cup lemon juice); -1 cup vegetable oil; 1 cup kerisek (fry grated coconut from 1 coconut without oil until brown and grind/pound very finely); 1 tablespoons cumin/jintan puteh; 2 tablespoons coriander; 6 pieces candlenuts/buah keras/kemiri; 20 pieces dried red chillies (boiled); 20 pieces thai/bird chillies; 4 pieces fresh tumeric; 2 in. ginger; 2 in. galangal/lengkuas; 1 big onion; 4 cloves garlic

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Main Dish

Very Easy

1 h 20 m

Preparation

Preparation15 min

Cook time1 h 5 m

Heat oil in a pot and fry onions and garlic for few minutes until aromatic.
Add in the red chillies, thai chillies, lemon grass, galangal, ginger.tumeric, candle nut, cinnamon powder, nutmeg powder and asam keping (use lime or lemon juice alternatively).
Stir well and leave it to fry for few minutes until aromatic and the oil separated.(bubbles of oil will appear).
Add in the diluted coconut milk and the kerisek. Let the gravy boil and the liquid reduced a bit.
Add in the concentrated coconut milk,jack fruit and the meat. Simmer with slow fire until it boils again.
Add in the kafir lime leaf and the sliced tumeric leaf. Simmer a little longer until the gravy thickens. Remove from the stove.
Ready to serve.