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OVERVIEW:
If jackfruit is not available substitute with summer squash, winter melon or turnip.
INGREDIENTS:
750 gr young jackfruit, peeled, cleaned and cut in pieces 2.5 x 1 cm
1 lt (4 cups) chicken stock
½ cup spice paste for vegetables
4 cups coconut milk
2 tsp salt
½ tsp black peppercorn, crushed
Fried shallots to garnish
PREPARATION:
Bring 3 liters (12 cups) of lightly salted water to the boil. Add jackfruit, bring back to the boil, then reduce heat and simmer for 15 minutes. Drain water and rinse jackfruit in ice water.
Heat chicken stock, add vegetables spice paste and jackfruit and bring to the boil. Add coconut, milk and simmer, stirring continuously, until jackfruit is tender and stock thickens a little.
Season to taste with salt and pepper and garnish with fried shallots.
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