Timorese-Inspired Tamarind Jackfruit with Griddled Corn Cakes

Make it

Instructions

1. 01

   Drain, rinse, and shred the jackfruit

   Set a large colander in the sink. Open and drain 2 each canned young jackfruit, rinse the pieces under cold running water, and pat them dry with a clean towel. Trim away any tough central cores, then pull the tender pieces into bite-size shreds with your fingers; keep any soft seeds. Set the shreds aside in a bowl. Wash your hands, cutting board, and knife after handling the canned contents. | Why: Rinsing removes brine while shredding gives the fruit a pulled, sauce-catching texture.

2. 02

   Build the tamarind-coconut sauce

   Peel and finely mince 3 each garlic clove and 15 g fresh ginger. Heat a wide, heavy skillet or shallow Dutch oven over medium heat for 2 minutes. Add 2 tbsp neutral cooking oil, then add the minced aromatics and cook for 60–90 seconds, stirring, until fragrant but not browned. Stir in 1 tsp ground turmeric, 1 tbsp brown sugar, and 1 tsp fine salt for 20 seconds. Pour in 400 ml coconut milk, 2 tbsp tamarind paste, and 1 tbsp gluten-free tamari. Stir until smooth and bring the sauce just to a gentle simmer; it should form small bubbles rather than boil hard. | Why: Blooming the aromatics and spice in fat develops depth, while coconut milk softens tamarind’s sharpness.

3. 03

   Simmer the jackfruit

   Add the reserved shreds to the simmering sauce and stir until every piece is coated. Reduce the heat to low, cover, and cook for 15 minutes. Uncover and simmer for 5–8 minutes more, stirring twice, until the sauce clings thickly and the shreds are tender enough to crush easily with the back of a spoon. Remove the skillet from the heat and cover loosely to keep the filling warm. | Why: Covered simmering hydrates and seasons the shreds; the uncovered finish concentrates the sauce so the cakes do not become soggy.

4. 04

   Mix and rest the corn-cake batter

   In a medium bowl, whisk together 180 g fine cornmeal, 60 g tapioca starch, and 0.5 tsp fine salt. Make a well in the center and stir in 300 ml warm water until no dry pockets remain. Fold in 3 each scallion after washing, drying, and thinly slicing them. Let the batter stand for 10 minutes; it should thicken to a soft, scoopable paste. If it seems crumbly, stir in 1 tablespoon of water from the measured amount only if needed. | Why: Resting hydrates the cornmeal and starch, helping the cakes hold together while keeping their centers tender.

5. 05

   Griddle the cakes and make the relish

   Heat a large nonstick skillet or seasoned griddle over medium heat for 2 minutes. Brush it with a thin film of the reserved cooking fat. Scoop the batter into eight portions, flattening each to about 1 cm thick. Cook in batches for 3–4 minutes per side, turning once, until the surfaces are golden with crisp edges and the centers feel firm. Transfer the cakes to a plate and keep them uncovered so they stay crisp. For the relish, wash and dry 15 g fresh cilantro, 2 each lime, and 1 each fresh red chili. Finely chop the leaves and chili, zest one citrus fruit, and squeeze the juice from both. Toss the chopped herbs and chili with the zest and juice. Taste the warm filling and the relish separately; add no extra seasoning unless needed, since the sauce is already deliberately salted. Serve two hot cakes per plate with the warm saucy filling and spoon the bright relish over the top. Eat immediately. | Why: Moderate griddling creates a crisp crust without drying the cakes, while fresh citrus and herbs balance the rich, tangy filling.