Vegan Rendang

Must Try

Spicy Indonesian stew made with jackfruit slowly stewed in coconut milk



 Prepare the bumbu or use a ready-made bumbu. Drain the jackfruit.

 Fry the bumbu for a few minutes in a pan. Add the jackfruit and then the coconut milk and the lemongrass stalk. Let it boil gently for about 30 minutes. Stir well every now and then.

 Break apart the jackfruit pieces with a spatula. Let it simmer for another 10 minutes. If you want the vegan rendang to thicken a little more, leave the lid off the pan while cooking, if it has thickened a bit too much, add a little water.

 Remove the lemongrass stalk from the pan and taste to see if the rendang needs a little more salt or pepper. Serve the vegan rendang with rice, atjar and/or coriander and possibly some red pepper or sambal for a spicy twist.


Source: Leukerecepten by leukerecepten-nl.
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