Vegan rendang with jackfruit
My love for rendang and the planet is great. And so I went in search of the tastiest vegan rendang recipe. It turned out to be a vegan rendang with jackfruit. That jackfruit is new, but I kept the family recipe with the authentic spices.
Kitchenware
- food processor/ hand blender/ blender(I use a coffee bean grinder.)
- (saucepan)for rice
Ingredients
- 3 el neutral oil e.g. sunflower or peanut oil
- 3 onions chopped
- 2 tin jackfruit rinsed and drained
- 8 jeroek poeroet leaves (lime leaf)
- 4 salam leaves (Indian laurel)
- 2 stems lemongrass cut off the soft top
- 1 tin coconut milk* Always take the fullest (18% or higher)
- ½ block santen
- 1 (vegan) stock cube or 2x maggi
- coconut rind optional
- flat parsley optional
- Serve with rice or in a bao bun
Making Indonesian paste yourself**
- 1 onion
- 3 cm ginger root peeled
- 3 cm laos root peeled
- 3 cm turmeric root peeled
- 3 toes garlic
- 1 rawit pepper (or more/less to taste) (Chili peppers vary enormously in spiciness, go off to your own taste).
Instructions
Make your own boemboe**
- Mix all the ingredients for the paste in a food processor, hand blender or blender and puree into a paste.
- Use some water and oil if necessary to make sure it ‘blends' well.
Making rendang
- Heat oil in pan (medium/high heat).
- Fry the onions.
- Fry the paste until you smell the spices.
- Add the jackfruit and fry for 2 minutes.
- Add a can of coconut milk (low heat).
- Crush the lemongrass and add.
- Add the salam leaf and djeroek poeroet leaves.
- Add 2 maggi cubes.
- Simmer for at least 90 minutes until the rendang is the right thickness. Use the lid of the pan to release more or less water (half on, almost closed, completely closed).***
- Fifteen minutes before serving; add the santen and put on the lowest (!!) heat. Be careful: if you heat santen too hard, it will start to taste like soap.
- Fully melt the santen into the dish and serve.
- Serve it with rice or as a topping on a bun. Garnish the rendang with coconut rind and flat parsley.
Notes
*Always use the fullest coconut milk. If this is not available, you can supplement the coconut milk with coconut cream or santen (add this just before serving).
**Optional, can also be substituted with ready-made paste, but homemade is of course tastier.
***You can also make it the slow-cooking way. This is even better and tastier, but takes longer. Want to try this? Then first prepare the rendang in a pan that is also suitable for the oven. Instead of letting it simmer on the stove for 90 minutes, put it in the oven to stew at a low temperature (100-180°C). The less hot the better, but the longer it takes to stew, of course. Keep in mind 4 hours at 100°C. The advantage of the oven is that you can safely go and do something else in the meantime.