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

Main Dish
8 servings
15 min
65 min
Very Easy


Number of serving: 8
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


  • 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.


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