Spiced Jackfruit Sate

From one top chef to another. Hidden in the outskirts of Ubud in Bali, surrounded by their very own jungle garden, lays a culinary plant-based paradise called Moksa. This Spiced Jackfruit Sate masterpiece comes straight from chef Made’s imagination to your plate. It’s a dish that is bound to keep your guests coming back for more.‍

Step 1. For the Spicy Paste: Saute all ingredients except the salam and kaffir leaf, without oil in a frying pan until they are soft and dry. Transfer the ingredients into the stone grinder or food processor, and crush them into a paste.‍

Step 2. Heat coconut oil in a frying pan to moderate heat. Add the spicy paste, the kaffir leaf, and the salam leaf and until fragrant.‍

Step 3. Cook jackfruit chunks in veggie stock for 10 minutes.* ‍

Step 4. Season the jackfruit with lime juice, coconut sugar, sea salt, coconut aminos, and mushroom powder seasoning, and cook until the liquid is reduced. Make sure to keep it warm.‍

Step 5. Put 5 pieces of spiced jackfruit sate on a bamboo skewer and grill until both sides are golden brown.‍

Step 6. For the turmeric rice: heat coconut oil, add the garlic, kaffir lime leaves, and curry leaves, and fry for 2 minutes. Add the coconut milk and turmeric powder and cook until it is boiling. Add the brown rice while stirring. Season with sea salt and mushroom powder and sprinkle with minced cilantro.‍

Step 7. Assemble your masterpiece: Serve 3 pieces of sate on a dinner plate along with turmeric rice, tomato cucumber salad, and cashew sauce. Have fun and give it your own twist. 

*If you need some tips on preparing Naked Jack, take a look at this video.

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