Jackfruit Recipes
Dora Said:
What can I add to my banana lumpia?We Answered:
Banana Pineapple Lumpiahttp://www.restauranteur.com/recipes/ban…
from Executive Chef James McDonald
of I'o and Pacific'O restaurants on Maui, Hawaii
(Serves 6)
Ingredients:
1 lb. cream cheese
1 oz. dark cane rum, optional
1 cup pineapple, diced
16 lumpia wrappers
1 cup banana, small diced
1 egg, beaten
1/2 cup powdered sugar
oil to deep fry
1/2 cup macadamia nuts, crushed
1/4 cup powdered sugar, to sprinkle
Method:
In a bowl, add cream cheese, pineapple, banana, 1/2 cup powdered sugar, macadamia nuts and rum. Thoroughly mix by hand.
Next, lay out lumpia wrappers so that the corners are pointed top to bottom and left to right.
Place equal amounts of the mix on each wrapper, fold the bottoms up over the mix but not completely point to point.
Brush upper half with the egg. Fold in the sides and roll the lumpia up.
Place into freezer for one hour.
Heat oil to a temperature of 350 degrees.
Add lumpias, a few at a time, and cook until golden brown (approx 2 minutes).
Remove to a paper towel.
ASSEMBLY:
Cut lumpias in half, dust with remaining powdered sugar, and place two lumpias on each plate and garnish with two scoops of ice cream.
Serve immediately.
Chef's Note: The Lumpias can be frozen and held for future use.
Dana Said:
I need a recipe for some strange ingredients?We Answered:
Don't fret, ma'am. Here are some Recipes that'll have you use up all of those ingredients!Jackfruit Salad (Serves 4)
6 cups fresh jackfruit
Juice of one lime
1 cup sweetened shredded coconut
¾ cup golden raisins
16 ounces sour cream
¾ to 1 cup toasted walnuts – optional
In a large mixing bowl, combine jackfruit, limejuice, coconut, raisins and sour cream.
If, after combining all ingredients, you feel mixture needs more of one above item, slowly add according to your taste. Add and mix in toasted walnuts just before serving.
NOTE: Place walnuts on a cookie sheet, single layer, and toast 8 to 10 minutes in a preheated 300-degree oven. Turn walnuts over after 4 or 5 minutes.
Jackfruit Casserole (serves 4)
2 eggs
1 cup mayonnaise
1 can cream of mushroom soup
1 cup grated cheddar cheese
1 tsp minced onion
2 cups green jackfruit flesh (cooked)
Preheat oven to 450°F. In a medium bowl, beat eggs. Blend in mayonnaise and cream of mushroom soup. Stir in cheese, minced onion and jackfruit. Turn into a 2 quart casserole. Bake for 45 minutes.
Jackfruit Patties (serves 8)
4 cups green Jackfruit flesh (uncooked) 4 cups heavy cream
2 eggs
3 cups flour
1/4 cup scallions, chopped
1/4 cup onions, chopped. 1 tsp sugar
1 tsp salt
Mix jackfruit and whipping cream. Beat eggs. Gradually beat in flour. Mix in sugar, salt scallions and onions. Stir in jackfruit mixture. Mix well. Shape into patties. Fry in hot oil, browning on each side.
Jackfruit Compote on the Light Side
4 cups jackfruit arils diced in quarters or eights
½ cup water
1 cup sugar
1 full tsp finely diced ginger
1 tsp lemon juice
1 tsp lemon zest
1 tsp cloves
1 cinnamon stick
Place the sugar and water in pot over medium heat to melt the sugar. Add all the other ingredients in the order shown. Cook until the jackfruit is soft, about ten minutes.
Shrimp on Sugarcane with Rum Glaze
2 (12- inch) batons sugarcane, cut into 24 (5-inch long and 1/4-inch wide) skewers
24 jumbo or extra-large shrimp, peeled and deveined
1/2 cup firmly packed brown sugar
8 tablespoons butter, cut into 1-inch cubes
1/2 cup dark rum, (recommended: Mount Gay Rum)
3 tablespoons Dijon mustard
1 tablespoon distilled white vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper, or more to taste
Pinch kosher salt, or more to taste
Trim off the ends of the sugarcane and cut them into skewers. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp on the sugarcane.
Place the brown sugar, butter, rum, mustard, vinegar, cinnamon, cloves, pepper, and salt in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a simmer and continue to cook until the mixture is thick and syrupy, about 3 to 5 minutes. Taste for seasoning, adding salt and pepper as necessary. Set aside a small amount of the glaze to be used for dipping the cooked shrimp. The recipe can be prepared up to 1 hour ahead to this stage; keep the shrimp in the refrigerator, covered. The glaze can be kept at room temperature.
Preheat the grill to high. When ready to cook, brush and oil the grill grate. Place the shrimp kebabs on the hot grate and grill until cooked, 2 to 4 minutes per side. Generously baste each with glaze once before turning and once before removing from the grill. The shrimp will be firm and white when cooked through. Serve the reserved glaze as a sauce on the side.
Coconut Macaroons
Ingredients:
1/2 cup shredded coconut
2 teaspoons cornstarch
1/8 teaspoon salt
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper. Combine coconut, cornstarch and salt in a medium bowl and toss to mix. In a large bowl, beat the egg whites until stiff but not dry. Fold in the sugar and vanilla extract. Gradually fold in the coconut mixture. Drop the dough by spoonfuls 1 1/2" apart onto the prepared baking sheets. Bake for 28-30 minutes, until lightly colored. Transfer to wire racks to cool.
Coco Loco
(Makes 4 servings)
1 can Coco Lopez® Cream of Coconut [Use equivalent of your own fresh cream of coconut]
8 ounces Grenadine
8 ounces Tequila
8 ounces Vodka
8 ounces Gin
8 ounces Rum (150 proof )
In blender, mix ingredients with crushed ice.
Luscious Coconut Cream
(Makes about 2½ cups)
1 (20-ounce) can juice-pack pineapple chunks, drained,
reserving juice
4 teaspoons cornstarch
2/3 cup Coco Lopez® Cream of Coconut
1 teaspoon vanilla extract
1 cup (½-pint) Borden® or Meadow Gold® Whipping cream,
whipped
In medium saucepan, combine reserved pineapple juice and cornstarch; stir in cream of coconut. Over medium heat, cook and stir until slightly thickened; stir in vanilla. Cool to room temperature. Fold in whipped cream; chill. Serve with pineapple chunks and other fruit as an appetizer, dessert or salad. Refrigerate leftovers.
MICROWAVE: In 1-quart glass measure with handle, dissolve cornstarch in pineapple juice; stir in cream of coconut. Heat on 100% power (high) 3 to 4 minutes or until thick and bubbly, stirring twice. Proceed as above.
Coconut Orange Ham Glaze
(Makes about ¾ cup enough to glaze a 10 to 12-pound ham)
½ cup Coco Lopez® Cream of Coconut
1/3 cup frozen orange juice concentrate, thawed
In small saucepan, combine ingredients; bring to a boil. Reduce heat; simmer 5 minutes. Use to glaze ham during last hour of baking. Refrigerate leftovers.
MICROWAVE: In 2-cup glass measure with handle, combine ingredients. Heat on 100% power (high) 3 to 4 minutes or until thick and bubbly, stirring twice. Proceed as above.
Bon Appetit
Melvin Said:
Good ways to prepare jackfruit?We Answered:
i love it when its made in kebab form ...1 tablespoon chickpea flour
2 teaspoon garlic paste
1 teaspoon ginger paste
salt and chill as per taste
Mix these ingredients with boiled jackfuit and fry it in a pan with some oil...till it turns light brown
yum its delicious
Marjorie Said:
Calling All Indonesians/Malaysians...Looking for a coconut milk recipe?We Answered:
This sounds curiously similar to the Fillipino dish Ginataan Halo-halo, which is not so strange as cross fertilisations throughout SE Asia and Polynesia are legion. See what you think:Ginataan Halo-Halo
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10cup Coconut milk
2cup Sugar
2cup Sweet potatoes or yams; peeled and diced
2cupYautia (gabi) peeled and diced (if you can't find this, use parsnips)
2cup Ripe plantain bananas; peeled and diced (make sure they're ripe)
½cup Tapioca pearls
1cup Wheat (or preferably sweet rice) flour, mixed with 1/2 cup water and shaped into 1/2 inch diameter balls (dumplings)
½cup Preserved (bottled) mango or jackfruit
In a covered pot, bring the coconut milk to a simmer. Drop in the dumplings and cook for 25 minutes or until the balls float to the top. Add sugar, plantains, sweet potato, yautia and tapioca pearls and simmer covered, stirring occasionally, for 20 minutes or until all the ingredients are soft. The length of time will depend on the size of the pieces of fruit. Just before it's finished, add the preserved fruit and simmer for one or two more minutes. Serves 12-15.
Recipe: Marilyn Ranada Donato
Salvador Said:
how you do you eat jackfruit. Some good recipes etc Thanks?We Answered:
You can just eat it as it is, if the fruits are ripe (orangy in colour and in a slightly soft state) and sweet with full flavour.If the fruits is in a pale yellow and rather firm, it is still partially ripe but you can still eat raw but will be lack of its flavour. In such state, Asian would dip the fruits in a mixture of cut chillies, black soya sauce and some sugar.
Alternatively, you can use it for salad, mixed with other vegetables or dice it to make dessert. Simple recipe, a can of tropical fruits in syrup and add the diced jackfruits in a bowl fill with ice chips.