Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Pickled vegetables
Mint yoghurt
Rendang Jackfruit Curry
Method
Pickled vegetables
- Stir together sugar, salt and vinegar. Stir for 30 secs until clear and dissolved. Add vegetables and set aside while making the Rendang
Mint yoghurt
- Stir together yoghurt, mint, lemon juice and salt. Set aside for 10 minutes to thicken
Rendang Jackfruit Curry
- Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes
- Add jackfruit, Malaysian Rendang Simmer Sauce and ¾ cup of water. Mix well. Cover and reduce heat to medium. Simmer for about 5 minutes, stirring occasionally
- Pour in coconut cream and simmer, uncovered, for 5 minutes. Stir occasionally to break up jackfruit
- Heat tortillas in a hot pan until toasted on each side
- To serve, spoon rendang onto each tortilla. Top with some of the pickled vegetables and dollop with mint yoghurt. Serve immediately topped with coriander and a squeeze of lime
Tips & Hints:
- Rendang curry filling can be made in advance. Store in a sealed container in the refrigerator.
- Canned jackfruit is available in the canned vegetable section of your supermarket. Drain well before using.
Pickled vegetables
- Stir together sugar, salt and vinegar. Stir for 30 secs until clear and dissolved. Add vegetables and set aside while making the Rendang
Mint yoghurt
- Stir together yoghurt, mint, lemon juice and salt. Set aside for 10 minutes to thicken
Rendang Jackfruit Curry
- Heat oil in a large pan over medium-high heat. Add onion and cook for 3 minutes
- Add jackfruit, Malaysian Rendang Simmer Sauce and ¾ cup of water. Mix well. Cover and reduce heat to medium. Simmer for about 5 minutes, stirring occasionally
- Pour in coconut cream and simmer, uncovered, for 5 minutes. Stir occasionally to break up jackfruit
- Heat tortillas in a hot pan until toasted on each side
- To serve, spoon rendang onto each tortilla. Top with some of the pickled vegetables and dollop with mint yoghurt. Serve immediately topped with coriander and a squeeze of lime
Tips & Hints:
- Rendang curry filling can be made in advance. Store in a sealed container in the refrigerator.
- Canned jackfruit is available in the canned vegetable section of your supermarket. Drain well before using.
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