Jukut Nangka Mekuah & Sayur Pakis

Young Jackfruit with Coconut Milk & Fern Tips in Garlic Dressing

JUKUT NANGKA MEKUAH

If jackfruit is not available, substitute with summer squash, winter melon or turnip.

Ingredients:

• 750 g (1 ½ lb) young jackfruit, peeled, cleaned and cut in pieces 2.5x1 cm (1x½ in)
• 1 liter (4 cups) chicken stock
• ½ cup spice paste for vegetable
• 4 cups coconut milk
• 2 teaspoons salt
• ½ teaspoon black peppercorns, crushed
• fried shallots to garnish

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 vegetable 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.

SAYUR PAKIS

Fern tips - inexpensive and gathered wild - have a delightful, spinach, spinach-like flavor.

Ingredients:

• 400 g (12 ½ oz) young fern tips or spinach
• 3 cloves garlic
• 4 cm (1 ½ in) kencur root, peeled and chopped
• 4-7 bird's-eye chilies
• 2 tablespoons oil
• ½ teaspoon salt
• ¼ teaspoon black peppercorns, crushed

Blanch fern tips in boiling water and under running water. Drain and dry thoroughly. Place all remaining ingredients in a food processor and blend coarsely, or grind in a stone mortar. Combine this mixture with the vegetables and mix well. Serve at room temperature.

Helpful hints: The fern tips and the seasonings can be prepared in advance and combined just before serving.