Gulai Taoco Nangka Muda - in coconut milk stewed nangka with taoco

Ingredients

• 300 gyoung jackfruit
• 125 gbeef brisket
• 8 tbsptaoco
• 5snake beans
• 100 gmelinjo leaves
• 1,000 mlcoconut milk (from ½ coconut)
• 6red bird’s eye chillies
• 1turmeric leaf
• 1lemongrass stalk, white part
• 3kaffir lime leaves
• 1asam kandis
• ½ tspsalt
• 1 tsppalm sugar
• 2 tbspoil
• 5curly red chillies
• 1red chilli
• 7shallots
• 4 clovesgarlic
• 3roasted candlenuts
• 1 cmginger
• 2 cmroasted turmeric

Instructions

1. 1

   Prepare ingredients

   Cut the young jackfruit and beef into cubes. Cut the snake beans into 3 cm pieces. Pound or grind the ingredients for the spice paste until smooth.

2. 2

   Fry the paste

   Heat the oil in a pan. Add the spice paste, lemongrass, taoco, asam kandis and turmeric leaf, then fry for 6 minutes.

3. 3

   Cook the beef

   Add the beef and fry until it changes colour. Pour in the coconut milk and bring it to the boil.

4. 4

   Simmer the jackfruit

   Add the jackfruit and cook until done.

5. 5

   Finish the gulai

   Add the snake beans, melinjo leaves, bird’s eye chillies, palm sugar and salt. Cook until done, then serve.

What is gulai taoco nangka muda?

Gulai is an Indonesian style of curry or stew, often made with coconut milk and a fragrant spice paste. This version combines young jackfruit, beef and taoco, a fermented soybean paste that gives the sauce savoury depth.

The mix of coconut richness, chillies and sour asam kandis makes for a layered stew. Jackfruit and greens add contrasting textures as they cook in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk and oil supply most of the fat, while the jackfruit and palm sugar contribute carbohydrates; the beef and taoco contribute protein. Serve a moderate portion with rice and plenty of vegetables alongside to make a balanced plate.

Build the spice base

Spice paste: pound or grind the chillies, shallots, garlic, candlenuts, ginger and turmeric together. A fine paste spreads its flavour through the oil more evenly.

Aromatics: fry the paste with lemongrass, taoco, asam kandis and turmeric leaf for the stated 6 minutes. Stir as it cooks so the mixture heats evenly.

Choose and prepare the jackfruit

Young jackfruit: use the unripe kind, which is savoury rather than sweet and holds together in a stew. Cut it into cubes as directed so it cooks alongside the beef.

Beef: brisket brings a substantial, meaty element to the pot. Fry it until its colour changes before adding the coconut milk.

Watch the simmer

Coconut milk: bring it to the boil after adding it to the beef, then add the jackfruit. Keep an eye on the pan while it cooks, as coconut-based sauces can catch if left unstirred.

Doneness: the recipe gives no exact simmering time, so cook until the jackfruit and beef are tender to your liking. Add the remaining vegetables and seasonings, then cook until the vegetables are done.

Finish with greens and seasoning

Greens: snake beans and melinjo leaves go in towards the end, keeping them distinct from the longer-cooked jackfruit and beef. Cut the beans into 3 cm pieces for easy serving.

Balance: palm sugar rounds out the salty taoco, while asam kandis brings sourness. Taste the sauce near the end and adjust only if needed, bearing in mind that the recipe specifies ½ tsp salt.

Serve it as a meal

Serve the gulai hot, with rice to take up the coconut sauce. The recipe does not specify a side dish, but plain rice lets the stew’s savoury, tangy flavours stand out.

For a fuller meal, add a simple fresh vegetable side. Keep it lightly seasoned so it does not compete with the spiced sauce.

Recipe notes & tips

• Grind the spice paste thoroughly so it cooks evenly.
• Cut the jackfruit and beef into similar-sized cubes for more even cooking.
• Stir the sauce occasionally as it simmers to help prevent it catching on the bottom of the pan.
• Add the beans and melinjo leaves after the jackfruit has had time to cook.
• Taste before adding any extra salt, as taoco is already savoury.

Variations

• Adjust the heat: use fewer bird’s eye chillies for a milder stew.
• Use another bean: replace the snake beans with green beans cut into short lengths.
• Add more greens: increase the melinjo leaves if you would like a greener stew.
• Make it meat-free: leave out the beef and cook the jackfruit until tender.
• Serve with rice: spoon the sauce over plain rice for a more filling meal.

Common mistakes to avoid

• Using ripe jackfruit: it is sweet and soft; choose young, unripe jackfruit for this savoury stew.
• Frying the paste unattended: it can catch; stir it while it cooks for 6 minutes.
• Adding the greens too early: they may lose their texture; add them after the jackfruit has cooked.
• Assuming the stated cook time applies to every ingredient: check the beef and jackfruit for tenderness before serving.
• Adding extra salt too soon: taoco is salty; taste the finished sauce first.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot, stirring often; add a splash of water if the sauce has thickened.

Frequently asked questions