Malaysian Rendang Jackfruit Tacos

Ingredients

Scaled for your household (4 portions) · original serves 4

• Caster sugar2 AU tbsp
• Salt1 AU tbsp + 1 tsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp salt
  • 1 tsp salt
• White vinegar185 ml
• Carrots1
  finely shredded
• Lebanese cucumber1
  cut into batons
• Red onion½
  thinly sliced
• Plain Greek yoghurt125 ml
• Mint leaves¼ cup
• Lemon juice2 AU tbsp
• Vegetable oil1 AU tbsp
• Brown onion1
  finely sliced
• Tinned jackfruit400 g
  drained and rinsed
• Passage to Asia Malaysian Rendang Simmer Sauce200 g
• Coconut cream125 ml
• Tortillas12
• Coriander bunch (optional)to taste
• Lime (optional)to taste
• Water⅔ cup

Method

1. 1

   Dissolve sugar and salt in vinegar, then add carrot, cucumber and red onion. Set aside to pickle. Mix yoghurt with mint, lemon juice and the teaspoon of salt; leave for 10 minutes while cooking.

2. 2

   Soften the remaining onion in oil for 3 minutes. Add drained jackfruit, rendang sauce and water. Cover and simmer over medium heat for about 5 minutes.

3. 3

   Add coconut cream and simmer uncovered for another 5 minutes, stirring to break up the jackfruit. Toast tortillas in a hot pan. Fill with jackfruit, pickled vegetables and mint yoghurt, then finish with coriander and lime.