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Cooking With Cait: Jackfruit Sandwich

Caitlin Denton, 128 YinD

I’m a huge fan of fusion foods. There are many approaches to fusion though. Some try to combine foods from their different backgrounds or experiences in cultures. Some want to experiment with a combination of flavors they enjoy the most. And some come to the kitchen with a memory of flavors they want to recreate but use the ingredients they have around them. This last approach seems to be where we as Peace Corps Volunteers often find ourselves. From creative bread and cake recipes cooked in a rice cooker, to homemade tortillas for a taco night. When we want a little taste of our favorite dishes we ate pre-service, we will go to any length to see that craving through.

This desire for something other than Geng-Canoon, a lot of free time, and a very fertile jackfruit tree lead me to this savory fare.


Jackfruit Sandwich

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Prepared Jackfruit Ingredients

  • 1 young jackfruit
  • 2 Tbsp. cooking oil
  • 2 c water
  • 1 mortar/pestle (or your hands can work fine)

Prepared Jackfruit Directions

You will need to prepare the jackfruit by removing the sides. First oil your knife and your hands to prevent the jackfruit from sticking to you and to allow your knife to glide through. After the outside is removed, slice the jackfruit into 1 inch thick rounds. In a large pot bring water to a boil and place the rounds inside. Cook 10-15 min or until soft. Pound them one at a time with a mortar and pestle until they pull apart and give an appearance of shredded meat.

Jackfruit Mixture Ingredients

  • 1 Bowl of Prepared Jackfruit
  • 5 Tomatoes, chopped
  • 2 White Onions, chopped
  • 5 Cloves of Garlic, minced
  • ½ Carrot, sliced into quarters
  • 5 Large Mushrooms, chopped
  • 2 Large Peppers, sliced
  • ¼ c Soy Sauce
  • ¼ c Vinegar
  • ¼ c Honey
  • ½ c Water
  • 4 Tbsp. Paprika
  • 2 Tbsp. Cumin
  • 1 Tbsp. Coriander
  • 1 Tbsp. Rosemary
  • 1 Tbsp. Oregano
  • 1 Tbsp. Thyme
  • 1 Tbsp. Ground Black Pepper
  • 2 Tsp. Salt
  • 1 Tsp. All Spice
  • 6 Kaffir Lime Leaves
  • 2 Bay Leaves

*Save for Toppings:

  • 1 Sprig Green Onion, chopped
  • 2 Shallots, sliced

Jackfruit Mixture Directions

In a blender combine 3 tomatoes, 1 onion, garlic, 1 pepper, liquids and, spices (except leaves). Blend until smooth. Place jackfruit in a rice cooker pot (or oven safe pan) and stir in blended mixture. Then fold in the remaining ingredients and add kaffir lime leaves and bay leaves. Cook on highest setting until carrots are soft and most of the liquid is absorbed, about 20-25 min. Remove bay leaves and lime leaves.

Bread Roll Ingredients 

  • 1 c All Purpose Flour
  • 1 tsp Sugar
  • ½ tsp Yeast
  • 3 Tbsp. Warm Water
  • 1 Tbsp. Oil
  • ½ tsp Baking Soda
  • A pinch of Salt

Bread Roll Directions 

In a cup or small bowl mix the water, yeast, and sugar, then set aside. In a larger bowl combine flour, baking soda, and salt. Combine yeast mixture and oil with dry ingredients and mix until smooth. On a board/counter dusted with flour knead the dough for 3 min then let it rest for 15 min. Break the dough into 2 and and shape into balls. Place in cleaned rice cooker pot and cook on high for 3 min then let them finish cooking on warm setting, to avoid burning.

When the rolls are ready, slice open and add jackfruit mixture, and top with shallots, green onion, and greens. Enjoy!


 

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