Jukut Nangka

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.


  • Young Jackfruit 1kg
  • Bumbu Genep 200gr
  • Coconut Milk 400ml
  • Water 1liter
  • Fried Shallot 20gr
  • Salt 30gr
  • Pepper 10gr

Preparation – Vivre

  1. Trimmed and cut young jackfruit
  2. Boil young jackfuit with salted water to remove the sticky resin, set aside
  3. in a pan heat up oil the sautee bumbu genep
  4. add water and coconut milk before adding the boiled jackfruit
  5. season with salt and pepper then add more coconut milk to your liking
  6. 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


Keep the sauce and the fish separated when storing