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.