Young Jackfruit has a taste that is slightly bitter, but the taste changes to sweet when it is cooked. Tam Khanun made by pounding jackfruit and spices together has a flavor that is salty, sour, sweet and spicy.
Nutrition
Jackfruit is high in calcium, phosphorus, iron, vitamins A, B and B1. When it is cooked, it contains more protein, dietary fiber, sodium, potassium and antioxidants than when raw.Ingredient
400 grams young jackfruit
100 grams minced pork
5 each kaffir lime leaves
1 tbsp. chopped garlic
1 tbsp. sliced coriander leaves
1 tbsp. spring onion
5 each dried bird eye chilies, deep-fried
2 tbsp. vegetable oil
1 tbsp. chopped garlic
Ingredients for curry paste
15 each dried bird eye chilies
10 each garlic cloves
5 each red shallots
1 tbsp. sliced galangal
1 tbsp. sliced lemongrass, lower tender portions
1 tbsp. pla-ra (boiled liquid of pickled fish)
1 tsp. shrimp paste
½ tsp. salt
How-to
1. Slice the jackfruit and boil it until tender. Drain well and then pound it and set aside2. Pound all of the ingredients for curry paste until well blended. Set aside.
3. Heat the oil in a wok over medium heat. Add the garlic, stir-fry for a minute. Add the curry paste and stir-fry until aromatic.
4. Add the minced pork, stir-fry until cooked.
5. Add the jackfruit, stir-fry until mixed. Add the kaffir lime leaves. Remove from the heat.
