Lontong Gulai Cubadak / Lontong Gulai Nangka Muda / Curried Jack Fruit Padang Style

Minggu lalu saya memasak lontong dengan gulai nangka muda untuk teman-teman, dan mereka sangat menikmatinya, rasa pedas dan gurih dari kaldu yang terbuat dari tulang sapi membuat rasa khas dan sedap. Masakan ini populer di Padang sebagai sarapan. Walau di Medan kita punya khas lontong Medan, tapi kali ini saya ingin menyajikan lontong dengan sayur yang berbeda (kebetulan di halaman ada nangka yang sudah cukup masak untuk sayur), nangka muda ini dalam bahasa Minang disebut cubadak.

I Cook this dish last week for a group of my friends, the really enjoyed it. I have posted curried jack fruit earlier, but this is slightly different, it is West Sumatran (Padang Style) which is served with rice cake.

I remember few years back, we went to Padang for a wedding do. We stayed for a few days there and we really enjoyed the food there, and this dish was my late father's favourite. Every morning he would ask this dish for his breakfast, he did love it.

Bahan-bahan / Ingredients

200 gr  kacang panjang, potong ukuran 8 cm
200 gr long beans or french beans, cut 8 cm long

1.5 kg nangka muda yang sudah dibersihkan, potong kira-kira ukuran 2x4x5 cm
1.5 kg clean young jack fruit, cut in chunks approximately 2 x 4 x 5 cm

1 kg Tulang sapi
1 kg beef bones

500 gr daging betis, potong-potong
500 gr beef shin, cut in chunks

1500 ml air untuk kaldu (merebus tulang dan daging sapi)

1500 ml santan dari  butir kelapa tua

Bumbu Halus / the paste

  50   gr atau 15 buah cabai merah keriting, atau secukupnya
  50   gr or 15 red chilli, or to your taste

125   gr  bawang merah
125   gr  shallots

   4    siung bawang putih
   4    clove garlic

   7    butir kemiri
   7    candle nuts

   5    cm jahe
   5    cm fresh ginger

   5    cm kunyit
   5    cm turmeric

   1    sdm ketumbar
   1    tbsp coriander seeds

   2    sdt gula
   2    tsp sugar

garam secukupnya
salt to taste

Bumbu Utuh / Other ingredients

3 batang serai, memarkan
3 stalks lemon grass

5 lembar daun salam
5 salam leaves (Indonesian bay leaves)

3 buah asam kandis
3 pieces of dried  false mangosteen (Garcinia xanthochymus)

1 lembar daun kunyit
1 turmeric leave

5 lembar daun jeruk
5 kaffir lime leaves (or more)

Cara membuat / preparations

Rebus daging dan tulang dengan sedikit garam sampai daging empuk.
Bring the water to the boil add in the bones and beef chunks, until the beef is tender

Sementara itu rebus cubadak (nangka) dalam air mendidih sampai empuk tapi pastikan tidak hancur, angkat, tiriskan dan sisihkan
Boil the jack fruit until just cook but still firm, drain, set aside

Setelah daging empuk, angkat tulang-tulangnya dan tinggalkan dagingnya (Sudah jadi kaldu) 
Remove the bones off the stock, when the beef is tender, but leave the beef in. (the stock is ready)

Masukkan semua bumbu kedalam campuran kaldu dan didihkan kembali selama beberapa menit atau bumbu masak.
Put the paste and other ingredients into the stock, bring back to boil for a few minutes.

Masukkan kacang panjang dan nangka sampai, kacang masak tapi tidak terlalu lunak.
Now put the long beans (or french beans) and the jack fruit until, continue cooking until the beans is cook but not too soft.

Masukkan santan, kecilkan api sedikit, masak sampai mendidih sambil terus diaduk agak santan tidak pecah.
Add in the coconut milk, reduce the heat, keep stirring (this is to avoid the coconut milk separated or curdled) until come to the boil.

Sayur sudah siap disajikan dengan lontong, tapi sebaiknya dimasak sehari sebelumnya supaya rasa bumbunya semakin meresap ke dalam nangka.
The dish is now ready to serve with rice cake, but it is suggested to cook it the day before, since this curry will mature and the taste develop much better.

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Rendang Jengkol (Curried Dog Fruit)

Jengkol sangat populer di Sumatera Utara dan banyak tumbuh di daerah Simalungun, banyak dikirim ke Jawa terutama ke Jakarta. Belakangan ini harga jengkol cukup tinggi, di Medan Rp 45.000 per 1 kg, ini lebih mahal dari harga daging ayam. 

Jengkol umumnya dimasak rendang walaupun (bumbunya tidak persis sama dengan rendang daging, tapi hampir sama dengan bumbu gule)  ada juga yang memasak semur atau gule. Hanya baru-baru ini saja saya mencoba rendang jengkol. Ternyata rasanya enak, pulen dan ada sedikit rasa pahit, tapi masih juga kurang berani makan, karena baunya setelah mengkonsumsi.

Banyak pro dan kontra memakan jengkol, karena manfaat dan bahayanya bagi kesehatan. Untuk lebih jelas baca link mengenai jengkol ini.

Jengkol is very popular in Medan, we normally curried them or we call it rendang jengkol. To know more about this fruit, here is the compilation from wikipedia: Archidendron pauciflorum, commonly known as Jengkol, Dogfruit, or Jering is a species of flowering tree in the pea family, Fabaceae, that is native to Southeast Asia. Despite its strong smell, the beans are a popular food inIndonesia, and also consumed in Malaysia (where they are known as jering), Myanmar (where they are called da nyin thee), and in Southern Thailand, where they are called luk-nieng or luk neang.^[1] The large brown legumesare very popular and cooked as satay or curry, especially rendang, in Indonesia. In Burmese cuisine, the da nyin thee is either roasted or boiled, and often eaten along with a pickled fish sauce (Ngapi yay) on steamed rice.

The beans are mildly toxic due to the presence of djenkolic acid, an amino acid, which causes djenkolism (jengkol bean poisoning). Symptoms include spasmodic pain, gout, urinary obstruction, and acute renal failure.^[2] The condition mainly affects men, and is not determined by how the beans are prepared. Individuals can consume the beans on multiple occasions without incident, to develop renal failure on another occasion.^[3]

bahan - bahan  /  the ingredients

500 gr jengkol

500 gr dogfruit, jering

Bumbu yang dihaluskan  /  The Paste

50 gr cabe merah

50 gr red chilli

75 gr bawang merah

75 gr shallot

3 siung bawang putih

3 cloves garlic

4 biji kemiri

4 candle nuts

2 cm lengkuas muda

2 cm young fresh galangal

2 cm jahe

2 cm fresh ginger

bahan-bahan lain / other ingredients

5 lembarJeruk purut, rajang halus

5 kaffir lime leaves, finely sliced

2 lembar daun salam

2 salam leaves (Indonesian bay leaves)

1 tangkai sereh, memarkan

1 stalk lemon grass, bruised

100 santan kental

100 ml thick coconut milk

300 ml santan encer atau air

300 ml light coconut milk or water

garam secukupknya

salt to taste

Cara memasak / preparation

Rebus jengkol sampai lunak, kupas dan belah

Boil the dog fruit until soft enough, peel and cut in half

Memarkan belahan jengkol dan cuci kembali

Bruised the halved dog fruit and rinse once more

Tumis bumbu sampai harum,  tambahkan bumbu lainnya kemudian masukkan jengkol dan santan encer atau air, masak sampai santan tinggal setengah.

Saute the paste until fragrant, add the other ingredients then the dog fruit and light coconut milk or water, boil until the coconut milk reduced into half.

Masukkan santan kental, lanjutkan memasak sampai jengkol lembut dan santan agak mengering atau kering tergantung selera anda.

Put the thick coconut milk, continue cooking until the dog fruit really soft and the coconut milk reduced or dryer depend on your taste

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