Product Description
Indonesian traditional Jukut Nangka
Sales Channel
Not for sale as a wholesale bulk item to select customers on Vivre Catering
Used In Following Main Recipes
Batch Production Sizes
- 1kg
Recipe Costing
Recipe costing can be found on google sheet on Shared Drive.
Ingredients
- Young Jackfruit 1kg
- Bumbu Genep 200gr
- Coconut Milk 400ml
- Water 1liter
- Fried Shallot 20gr
- Salt 30gr
- Pepper 10gr
Preparation – Vivre
- Trimmed and cut young jackfruit
- Boil young jackfuit with salted water to remove the sticky resin, set aside
- in a pan heat up oil the sautee bumbu genep
- add water and coconut milk before adding the boiled jackfruit
- season with salt and pepper then add more coconut milk to your liking
- arrange nicely on the plate adn garnish with fried shallot.
Storage Details
- Plastic container or vacuum bag
- Label (insert hyperlink to the label to print to use)
Shelf Life
- Chilled – 1 day
Tips
Keep the sauce and the fish separated when storing