Mit non xao chay earns its place at dinner because the jackfruit is chewy and takes up seasoning the way meat does. The awkward part is peeling it, since the sap coats the knife. Dipping the knife in cooking oil first settles that.
A tablespoon of oil in the boiling water keeps the pieces from darkening and holds their pale color. The jackfruit is cooled before slicing, which keeps the slices from crumbling.
This batch weighs about 1.4kg, at roughly 140 calories per 100g.
Method
Dip the knife in cooking oil so the sap does not stick, peel 1kg young jackfruit and cut the flesh into rounds.
Bring 200ml water to a boil in a pot, add 1 tablespoon cooking oil and cook the jackfruit for 30 to 40 minutes. Lift it out to drain and keep the cooking water.
Pick the leaves from the rau ram, wash and drain.
Once the jackfruit has cooled, cut it into thin slices.
Heat 1 tablespoon cooking oil in a pan. When hot, add 1 teaspoon minced shallot and 1 teaspoon minced garlic and stir until golden brown and fragrant.
Add the jackfruit, season with 1 tablespoon kOBE Monk Fruit Blend and 2 tablespoons vegetarian seasoning powder, toss well and cook for another 10 minutes.
Taste, adjust the seasoning and turn off the heat.
Lift onto a plate and scatter over the 2 sprigs rau ram, 50g shelled roasted peanuts and ground pepper.
Tips
A knife dipped in cooking oil before cutting keeps the jackfruit sap from sticking to it.
One tablespoon of oil in the cooking water stops the jackfruit from darkening.
A full 30 to 40 minutes of cooking before slicing leaves the jackfruit soft but still chewy.
Let the cooked jackfruit cool completely before slicing, as hot pieces crumble and break.
The roasted peanuts go on at the end so they keep their crunch.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.