Thursday, August 11, 2016

Sukun Goreng Pedas / Spicy Breadfruit

Star Q

The recipe I am sharing today is quite a simple one.  I am not really a fan of breadfruit but recently I bought it just because a friend had a craving for it.  Like Haylie Duff used to say in one of her cooking shows, 'Never question the cravings of a pregnant woman!' or thereabouts.

Of course it was no trouble at all looking for the breadfruit because it just so happened that one of the stalls at the Saturday market was selling a whole load of it.  So, I chose a medium sized one, took it home, fried it (the way most people prepare breadfruit) and sent the fried breadfruit to that friend.

We only used half of the fruit and were thinking of a different way to prepare the remaining breadruit, besides frying or cooking it in a gravy.  They say that necessity is the mother of invention and I would like to think that we created this 'new' way of preparing breadfruit because it was necessary.  So, we decided to pretend that the breadfruit was a few potatoes, and hence cooked it likewise.

  • 1/2 a breadfruit, diced into 1 cm cubes
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1/2 cup cooking oil
  • 6 tbs chilli paste
  • 1 onion, pounded
  • 2 tbs granulated sugar
  • 2 tsp anchovy stock granules
  • 1 piece Asam Keping

Season the cubed breadfruit with the turmeric powder and salt.  Heat the cooking oil in a wok and fry the seasoned breadfruit until cooked/golden brown.  Place the fried breadfruit onto absorbent kitchen paper.  Meanwhile, take out some of the cooking oil from the oil.  Leave about 4 tablespoons in the wok.  Saute the chilli paste and onion until cooked.  Stir in half of the sugar, anchovy stock granules, Asam Keping and the fried breadfruit.  Stir for one minute then add in the rest of the sugar.  The cooking process is complete when all the sugar has dissolved.  The dish will be quite dry.

Note : The amount of breadfruit given above is equivalent to three cups of diced fruit.

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