Main Courses > International Cuisine > Asian Mains > Malaysian Rendang

Vegetarian Rendang with Jackfruit

A delicious vegetarian twist on the classic Malaysian Rendang, featuring jackfruit as a meat substitute. This recipe delivers the same rich, complex flavors with a satisfying plant-based alternative.

Prep Time
30 minutes
Cook Time
1.5-2 hours
Servings
6-8
Ingredients
  • 2 cans (20 oz each) Young green jackfruit, canned in brine, drained and shredded
  • 4 cups Coconut milk
  • 1/2 cup Grated coconut, toasted (kerisik)
  • 2 stalks Lemongrass, bruised
  • 2 inches Galangal, sliced
  • 3 leaves Turmeric leaves, knotted
  • 8-10 Dried chilies, soaked and seeded
  • 8 Shallots
  • 6 Garlic cloves
  • 2 inches Ginger
  • 4 Candlenuts (kemiri)
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Garam masala
  • 1 tbsp Tamarind paste
  • 1 tbsp Palm sugar (gula melaka), grated
  • To taste Salt
  • 2 tbsp Vegetable oil

Preparing the Spice Paste (Rempah)

Combine the dried chilies, shallots, garlic, ginger, candlenuts, turmeric powder, coriander powder, cumin powder, and garam masala in a food processor or blender. Add a little water to help create a smooth paste.

Preparing the Jackfruit

Drain and rinse the canned jackfruit thoroughly. Shred the jackfruit with your fingers or two forks, removing any hard core pieces. Pat the shredded jackfruit dry with paper towels to remove excess moisture.

Cooking the Rendang

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and cook, stirring constantly, for about 10-15 minutes, or until fragrant and the oil starts to separate from the paste. Add the lemongrass, galangal, and turmeric leaves. Add the shredded jackfruit to the pot and stir to coat with the spice paste. Pour in the coconut milk, tamarind paste, and palm sugar. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5-2 hours, or until the jackfruit is tender and the sauce has thickened and darkened. Stir occasionally to prevent sticking.

Finishing Touches

Stir in the toasted grated coconut (kerisik) and salt to taste. Cook for another 15-20 minutes, stirring constantly, until the kerisik is well incorporated and the rendang is a deep, rich brown color. Remove from heat and let it rest for a few minutes before serving.

Serving Suggestions

Serve hot with steamed rice, nasi lemak, or ketupat. Garnish with fresh cilantro or fried shallots, if desired. It also tastes great with roti canai.

Nutrition Facts Estimated per 100g of product

Please note: These are estimates and can vary based on specific ingredients and cooking methods.
Calories: 200-250, Protein: 3-5g, Fat: 15-20g, Carbohydrates: 10-15g

Other Considerations for Nutrition

This dish is still relatively high in fat due to the coconut milk and toasted coconut. You can use light coconut milk to reduce the fat content. Jackfruit is a good source of fiber.

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FAQ

  • Can I use fresh jackfruit?

    Yes, you can use fresh young green jackfruit. It will require more preparation, including peeling, coring, and boiling until tender before shredding.
  • What if I can't find palm sugar?

    You can substitute brown sugar for palm sugar. It will alter the flavor slightly, but still work well.
  • Can I add other vegetables?

    Yes, you can add other vegetables such as potatoes, mushrooms, or green beans to the Rendang for added texture and flavor.