Main Ingredients for approximately 8 pax:
• 1kg Young Jackfruit cut into cubes
• 1 Chicken Carcass
• 800ml Fresh Coconut Milk
• 600ml Water
• 3 Stalks Crushed Lemon Grass
• 2 tbsp Cooking Oil
Ingredients for paste:
• 3 pcs Fresh Red Chili
• 15 pcs Thai Shallot
• 30gm Fresh Turmeric
• 1”x2” Shrimp Paste (Belacan)
Seasoning Ingredients:
• 5 tsp Salt
• 1 tsp Sugar
• 2 tsp Chicken Granules
Preparations:
• Remove Jackfruit skin with oiled knife under running water to get rid of the later/sap or lay on plastic sheet. Use gloves & oiled knife.
• Quarter the Jackfruit into lengthwise then cut pieces into half to get 4 pcs.
• Remove the center core then slice into cubes, wash till clean & drain it.
• Place Jackfruit cubes into pot filled with water & add 2 tbsp cooking oil to remove the sap, boil till ¾ cooked, remove & drain it.
• Place the grinded ingredients & add some water into pot, let it boil for 2-3 minutes.
• Add in ½ of the coconut milk & balance water then add in all seasoning, stir till the gravy boiling, add in Jackfruit cubes & the balance coconut milk.
• Continuously stir till it boil/cooked.
• Off the fire, ready to be serve.
*kindly view the video for more tips.