Heads up everyone! I have our next community video coming out THIS Saturday! The theme was breakfast and we get to travel the world and have breakfast together. I know it's not my normal "upload" day but we talked on my Discord and decided the weekend was the vibe. ❤
Love your knives! Where do you get them? Also wanted to mention Carcassone is a favorite game in my house. I play it with my 12 1/2 year old son every Sabbath.
This is the national fruit of my country Bangladesh 🇧🇩. We eat it unripe as curry,salad,pickle & ripe one is very sweet & creamy texture. Kinda like fancy cheese
From Bangladesh: For the jack fruit seed. You need to dry them. We just keep it around the stove for couple of days, that would dry it up. Or you can lightly fry them on pan without any oil. After that pill off the shell. Now you can smash them or blend them or chop them in smaller sizes to use them as smashed dish, or in vegetable curry or in fish/meat curry. It is just delicious.
As a Bangladeshi 🇧🇩🇧🇩 I really feel loved watching this video. Thank you Madina for representing different country culture. Jackfruit is actually a Sri Lankan food and the culture eating seeds also comes from Sri Lanka. But Bangladesh, India, Srilanka has the same habits of eating tender jackfruit as curry, vegetable, mash, dessert etc.
Interestingly, the jackfruit was probably first domesticated in Southeast Asia (Java/Malaya) but it's widely grown all over Indian, Bangladesh and SL today.
@@12SPASTIC12Jack fruit is native to Kerala or south India. The word Jack comes from the Malayalam word Chakka. Thank the. Portugese, dutch and other traders who introduced the fruit to rest of the world via spice route
Jackfruit ONLY grows in the Indian states of Kerala and Tamilnadu and Select regions of Malaysia. It grows no where else naturally and natively. It was introduced to Sri Lanka, Bangladesh and other nations from India and Malaysia.
In Bangladesh, we dry the jackfruit seeds in the sun. Then the upper layer easily comes out. After drying you can roast them and eat as it is, very tasty. You can also make 'vorta' from roasted seeds, more tasty.
I kind of love that you messed up...I mean to say that when we try cuisines from other places without someone actually cooking with us- well we are bound to mess it up from time to time but that is okay. Learning and trying is the part that is important and is what benefits us all. Thank you for sharing.
Its not just about cooking other cuisines, it even isnt just about cooking at all. When ever we try something new, its normal to make mistakes. And as long as these mistakes arent really harmfull/irreversible that is okay. I loved that she included her mistake, mistakes are a part of the learning Process, and overcoming them are a big achievment
There are large number jackfruits available in our country🇧🇩 that it is difficult to have a person who does not eat this fruit 😃. Even ''kathal bichi bharta" is quite famous in every household 🙂. When I was kid I told my mom, If jackfruit was not our national fruit, then litchi/strawberry fruits would be more abundant and would have been available all year round ( mom laughed at my innocent thought 😂😆)
This is our National Fruit by the way 🇧🇩 We mainly eat JF when it is ripe. We cook various vegetables with JF seeds. Also Cows eat the skin of ripe JF. Honestly it is a perfect fruit.
Coxinhas are a HUGE thing in Brazil! Like she said, they're usually made with chicken (coxinha means little thigh, like a little chicken thigh and hence, the shape...) and sometimes with a Brazilian creamy cheese too! DELICIOUS! Thanks for showing this! I've never tried one of jackfruit myself. I'm going to look for one now! I LOVE the Brazilian woman and how she talked! Thanks for repping so good!!!!! When she said, "Enjoy your coxinha!" I could hear the happiness in her voice!
Vende em lojas veganas. Algumas são MUITO gostosas, mas outras não (falando da minha experiência de 5 anos de vegetarianismo) acaba dependendo do tempero do local. Antes de virar vegetariana eu nunca tinha provado também, mas a vontade de coxinha não sumiu quando eu parei de comer carne 🤭🤭
I love coxinhas as well... as I live in Sweden and I have to do my own. And once I did it vegetarian for a friend! Was such a big success!! Try it out!
@@jonathanrio6587 em SP chamamos de coxa creme, mas é diferente pois é a coxa de frango inteira envolta com um creme, e por fim, empanada. Bem gostoso, mas prefiro a coxinha!
The dish made of jackfruit seeds shown here in this video certainly looks very exotic. Made me want to taste it. :-D We cook jackfruit seeds in other states of India as well. In Maharashtra, my native state, we just pressure cook the seeds with a little bit of salt, peel them off on cooling and eat them as a snack. Packed with nutrition and super tasty! :-D My husband is from the state of Kerala and I've recently tried Chakka Prathaman for the first time. It's made with a completely ripe jackfruit and is actually pureed in my family. A warning, however. A ripe jackfruit contains a lot of heat, and so should be eaten in moderation. Enjoy!
My mom makes a spicy dish with diced jackfruit seeds and shutki (dried fish), thats like my favorite way of having jackfruit seeds, also roasted jackfruit seeds are a great snack itself
@@shahriarkhan1146 we prepare that in our household too!! And it's so good. Another great dish is kathal er bichi ( seeds) and beef curry. But the bhorta will always be my favorite
From BD ❤️🇧🇩 That mashed jackfruit seed is awesome! Everyone should try this. Thank you Madina. You did great! Edit: one more thing is, there's another way to soften the seed apart from boiling it. That is by burning them. Not like throwing into the fire. Just like baking fish or meat on a pan. This way the taste comes out with different kind of flavour.
In India , whole family gets together for jackfruit peeling. Kids love it because it’s a fun activity and they get to eat the delicious jackfruit as it is
Indian bengali here and I must say I've never heard of that recipe, even though we are bangal public. My mom only makes kathaler bichi bhaja, dal bhaat er sathe. I'm gonna try it tho, it seems interesting.
@@rockpooladmirer there are mainly 2 divisions in bengali people (in India at least). Ghoti and bangal. Ghoti people are ancestrally from the Indian state west Bengal, while bangal people are ancestrally from what is now known as Bangladesh (which was known as east bengal, before the br*tish "people" split our country into 3). There are some cultural differences and cooking style differences in the food of bangal and ghoti people. Not very different, but enough to be noticable by the natives. Many dishes that are enjoyed by bangal people may not even be known by ghoti people. (Also there is some kind of prejudice, like if we're looking for a bride/groom for arranged marriage, even if they are a bengali, the other person being ghoti is enough for some bangal people to reject them, and vice versa.) So what I meant to say is, even though I'm an Indian bengali, I'm ancestrally bangal. So me not having heard of this dish surprised me a little.
Bangladesh headlining the jackfruit episode makes so much sense. Using the entire fruit, really thinking through this protein rich sustainable fruit - all great aspects. Thank you, Beryl, I’ve been waiting for this.
Not a fruit expert but I don't think the jackfruit is ripe enough and that's why it was difficult to cut. Ripe jackfruit has a yellow color to it, maybe even orange. Loved the video though!
That was my first thought too! Cz When Beryl said it was very hard to cut into it, I was like: no it shouldn't be. & then I saw the colour of the inside, & went: ah... It's not ripe.
There is two types of jackfruits.. we can identify them when it ripes... some of them so soft which we call wala in sri lanka... other kind is not that much soft we call waraka in Sri lanka. This jackfruit is perfectly ripe to eat as a dish but not as a fruit.... 😊
Come to India, especially to our Kerala, we even arranges exhibitions with dishes of Jackfruit. U can see atleast a jackfruit tree in almost every house. We makes curries, fries, jams (with the riped one), shakes (with the seeds), some times we fries the seeds and uses as an evening snack, then we boil the raw jackfruit - mixes with coconut and eat, then we makes thoran (a special keralite dish - somekind of a stir fry type mixing with coconut, cumin, turmeric powder,etc),. Jackfruit is somekind of feeling for us, in my yard too there are more than hundreds of Jackfruit on the trees. Moreover that Jackfruit is the official fruit of Kerala.
Hi beryl! I think the reason the Malaysian recipe didn’t work was because in Malaysia we technically have 2 different types of jackfruit - nangka (the one that you have in your video) and cempedak (a smaller jackfruit that’s sweeter). There’s actually no translation for cempedak in English, and in Malaysia when speaking English, we do refer to both fruits as jackfruit although they’re very different fruits.
Same in Bangladesh. We have two versions. A smaller, sweeter and softer jackfruit and a larger, harder and less sweet one. But we call them both as "kathal"
I disagree. In Malaysia, I've never heard the word 'jackfruit' being used to refer to cempedak. I've only ever seen 'jackfruit' to refer to 'nangka'. The English word for cempedak is actually just 'cempedak' or 'chempedak'. I wonder where this confusion comes from since I've never encountered it in Malaysia or anywhere else. I suspect it's a case of someone seeing a picture of cempedak being incorrectly labeled as 'jackfruit' and thinking that's the English name for it. On the outside the two fruits look similar enough that those who are not familiar with them could make that mistake.
We do have 2 types of jackfruit in Malaysia. One is cempedak and the other one is nangka. They are totally different types of fruit even though they look the same. The taste, texture and the smell also is different. The one that you bought is nangka and from the vid from malaysia, she was using cempedak. Maybe next time you can try cempedak (also known as jackfruit).
Coxinha dough is supposed to be soft and chewy on the inside while crunchy on the outside. And usually in Portuguese and Brazilian culture, it's very common to make dough that way, glad you had fun!
Happy to see a dish from Kerala..when considering india for cusine everyone only select the northern dishes..where the southern part is having a entirely different spectrum of flavours.
South Indian food in my humble opinion is much much more flavourful. Don't come at me it is my personal opinion but god South Indian food is beyond delicious.
Dude, Jackfruit is NOT specific to any region in India. Lot of states in India eat it besides Kerala. Now if you have said beef fry, that might be a Kerala special dish.
I’m absolutely so excited to see a recipe from Fiji 🇫🇯 . It’s means so much for me as an Fijian when you actually see representation of a small country like Fiji especially the Indian community. I would love to see more recipes from my country and pacific islands
Can I ask if you know if this recipe will be ok to make with regular jackfruit? I would like to use fresh as opposed to frozen/canned green jackfruit which is all that is available where I live
@@ro.3645 It can be made from fresh, frozen or canned jackfruit. You will need to adjust the salt when using canned, possibly and it will cook faster. The frozen one might take a little longer then fresh jackfruit but still doable and delicious!
We have a jackfruit tree in my family’s house in the Philippines and we use it in everything from savory and salty entrees to desserts. Also, Turon is extra yummy when you coat it in sugar and caramelize it and throw in vanilla ice cream as an accompaniment for good measure. Bussin.
I'm from India and my favorite is Jackfruit chips. Here in Kerala, we cut the fruit long (like French fries) mix it with a small amount of Turmeric powder and salt and deep fry it in oil. That's my favorite chips. (Use a jackfruit just before it get ripened. you can't use ripped fruit for this)
Making the (Brazilian) dough in a pan on the stove means that it will be partially cooked. Deep frying will finish off the cooking process so no need to worry about raw dough. Hope that helps.
Hey Beryl, Malaysian here. I believe in the video that Fazah sent you, it did mention using the skin of a cempedak, which is technically not jackfruit, but within the same botanical family. The fruits are generally smaller, the colour of the flesh generally ranges from light to dark orange, almost beige sometimes. And the skin is generally floppier and softer, hence the difference in appearance as compared to jackfruit skin. I'm not sure if cempedak is available at where you are currently at right now; I've always seen Jackfruit at Chinatown markets when I was living abroad in the past, but never cempedak. Good effort though, love your videos btw. ;)
Tbh...i've never had any fermented cempedak's skin....i usually have the fried cempedak...it is superrrb...i really thought fazah was about to introduce it...but thats okay ;)
Hey Beryl! I am from Kerala in India and when I saw you making the jackfruit payasam I felt so happy. I am so glad you tried it, this dish definitely brings me memories of when me my grandma and the whole family gathered together and ate jackfruit together
The English term 'Jack fruit' and the Portuguese term "Jaca" both are derived from the Malayalam word "chakka"... Portuguese were one among who had trading relation with Kerala(one of the ancient trading hub of India and also known as "land of spices ").
Loved it. I am from Bangladesh and currently i live in Fiji. So it was fun to see this video as Jackfruits are truly everywhere in both countries. We Bangladeshi people do love bhorta a lot. But i would say instead of boiling the seeds you can let them dry for few days and then toast them over low heat until it gets crispy. Then use mortar and pestle to semi grind it. Then mix it with fresh coriander, onion , chili flakes and salt and of course Mustard oil. The toasting makes the seeds makes it so much more tastier. :) Try the same combination of chili, mustard oil, cilantro and salt with mashed boiled potato. Its amazing too. :) In fact you can do it with any veg or fried fish and mash it. All will taste amazing.
I live in South Florida. Jackfruit grows here, and my son has a tree in his yard. Yes, the oil is necessary, or you'll ruin your knife. My son brings me some ripe jackfruit every year, and so far I've made only jackfruit jam, which is my absolute favorite jam ever! I gave some to some friends, and they told me they almost fought over the last bit in the jar. I will definitely send my son and his wife the link to this video, and as they love trying new foods, I'm sure they'll be excited about seeing this! By the way, he told me that the ripe fruit was the flavor base for Juicy Fruit Gum. I don't know if that's true, but it is similar.
Here in Honduras we have a dish with yuca, called "yuca con chicharrón" it's boiled yuca pieces with fried pork rinds, and a salad of cabbage, tomato and onion with spices and vinegar, sometimes we serve it with a tomato based red sauce, and also communities in the north coast have a yuca bread called "cassabe" made of yuca flour and with a strong garlic flavor
Use coconut oil liberally before, during and after processing your jackfruit to remove the jackfruit sap from everywhere. It will get everywhere you touch while working with the fruit. We do it on the hall floor on sacrificial newspaper.
@@cyndimack3527 and not coconut butter or something, I'm talking the Parachute Coconut Oil kinda stuff that comes in sachets. I'm pretty sure Parachute coconut oil is available in most IndoPaks.
My mom's favorite fruit 😊 She loved it And now one of mine too The largest fruit in the world Can be cooked, eaten raw and even the seeds A very delicious and nutritious fruit but obviously heavy in weight considering its size Can use it with almost any kind of protein and carbs This is one of the most popular and versatile fruits and everyone should try Jackfruit atleast once or twice.
I’m a Malaysian. So basically, I’d love to eat the ripe jackfruit. It really is delicious! But my mother, always cook an unripe jackfruit as a curry dish. It is called “Gulai Nangka”. That was yummy! Ripe jackfruit also can be use as a sweet dish, such as kuih’s, chips, jackfruit fritters. I am surprised that the Malaysian dish included in this dish as she said it is use a jackfruit for Mandai. I am a Banjar ethnic myself. My mom normally use a fruit that is called Cempedak. Kinda similar to jackfruit. But it should’nt be used a jackfruit. 🥲
"Gulai Nangka" sounds like a combination of our filipino words "Gulay" meaning vegetable and "Nangka" meaning Jackfruit! It reminds me of the jackfuit soup my mom makes where she takes unripe jackfruit and turn it into a soul mixed with coconut milk.
The turon should have a caramelized skin on it. Cook it in a wok or a frying pan instead of a deep fryer because you need to put brown sugar on the the oil that is extremely hard to clean, so that the caramelized sugar will stick on the lumpia wrapper. It will make an outer layer that is sweet and crunchy caramelized skin on the turon.
I actually prefer cooking turon without the melted sugar on the outside because I don't like the turon to be too sweet. What I do is mix cinnamon powder with brown sugar and sprinkle that on the plantain before wrapping, then deep-frying until crisp or the plantain are somewhat caramelized. The added cinnamon actually makes the turon seem to taste sweeter but with less sugar.
Oh my God! I am of Banjarese ethnic group and i am now currently back in my hometown in Borneo, Indonesia to research about Mandai. So... To make Mandai, here we actually use Tiwadak or Cempedak in Indonesian which is sweeter and waaaay softer than Jackfruit actually. I think this is what made you think you messed up, but it's really okay - not a lot can make good and soft Mandai here too haha! The inner parts are then fermented with salt (people say the type of salt you use may also result differently in the fermentation process) and water for a few days (or weeks, depending on the climate...?) until it softens further. When it's done right, it really tastes like stir fried chicken. It's one of my favorite food of the Banjar culture and it's not even widely known in Indonesia. So thank you sooo much for featuring Mandai, Beryl!
I'm from India (Northeast) I never heard of this dish 21:07 . Probably because I didn't visited the southern part of India.. I'm Bengali and Bengalis Cook jackfruit curry tastes almost like chicken Although I love to eat ripe yellow juicy jackfruit only😋 I I'll definitely try the dish from South ❤ thanks sister
@@NLC2514 what have we copied from ur kangladesh????🤣😂😂
3 года назад+102
Tip from a brazilian: the dough was cooked when you cooked it with the milk in the pan. That's the goal of this type of dough: a really creamy and delicious dough even after deep frying it :)
I'm from Bangladesh. And one fo my favourite dish is made with jackfruit seeds (kathaler bichi) and beef. We call it kathaler bichi diye gorur mangsho (beef). Jackfruit seeds add a nutty and earthy flavour to the beef bhuna. It's really tasty.
As a Filipino, "Turon" is one of my favorite that is perfect for "Meriyenda" o snacks. Putting some brown sugar for toppings in wrapper before frying "Turon" is optional, but it is up to you. 🇵🇭❤️
I love it when the plantain is extra ripe while its already wrapped (we make ours in bulk and just fry it up when in need of a snack) and it just becomes more sweet and also it has this salty almost taste together with the creamy and sweet plantains ahh amazing
Hi! I am from West Bengal, India Here we call jackfruit as "Kathal" (just like our Bangladeshi Counterparts...) Contrary to most parts of India, We consume Kathal both Ripe and Unripe, here at Bengal... and Just as Medina showed you about utilising even the Jackfruit seeds, we do that as well, its just that i personally have never tasted the recipe that Medina taught you, but I personally and generally (as is the trend in my home) have tasted Curry out of the seeds of Jackfruit.... Jackfruit, When its ripe, we call it "Kathal"... Its super tasty and yummy and you just need to eat it just like a fruit....and then the seeds could be utilised for making a variety of stuff...(but we generally prefer sun-drying the seeds for some days befor making something from it...) Jackfruit When its unripe, we call it "Enchor" its outer surface is peeled and then big cube like pieces are made from it and then it is turned into a rich thick curry with potato and sometimes for those who prefer non veg , ["kucho chingri" (small Shrimps)] are added as well... This rich curry is so tasty, delicious and full of proteins and nutrients that sometimes we call it "Meat for the Vegeterenians" or "Vegeterian Meat" I hope you explore more of the Bengali cuisine in future... of both the East and the West of Bengal..... take love :)
Bengali and Odia has a lot similarity not only in cuisine but also in language and literature. In Odia way cooking jackfruit tasty like a Vegeterian Meat
Philippines actually has a soup dish with Jackfruit in it. Here in the Visayas Region, we call it KBL in short for kadios-baboy-langka. The other jackfruit dish that we have is an appetizer which we call ensaladang langka. and it's the bomb! 💣😋
Isn’t it also present in kinilaw sometimes? I remember someone telling me they don’t like jackfruit on their kinilaw which makes me think that’s a weird thing? Idk hahahhaha
Filipino snacks are simple to make yet they're surprisingly out-of-this-world delicious! It hits the soul in the best possible way. Just don't eat it while it's still hot. hahaha! Love ya Beryl!
I remember when my mom makes me climb a jackfruit tree to get a 5-15 lbs fruit. I use to eat it after I slather oil on my hands so its easy to clean off the sticky sap. We boil the seeds and eat it after taking off the hard covering. If unripe, we cook it with coconut milk and chile. Yum!
Yes it feels nutty because of the texture of the seed. It's kinda similar. A lot similar actually. I love to see you trying different foods from different countries. Love from Bangladesh 🇧🇩
I think the mistake with the Malaysian dish is it's the wrong fruit. In Faiza's clips, she wrote 'cempedak'. Cempedak is closely related to jackfruit (which is called nangka in Malaysia) and they look similar on the outside but the flesh and taste are different. Cempedak, as far as I am concerned, doesn't have an English name, and so Malaysian sometimes call it jackfruit by mistake.
As I a Bangladeshi, seed of jackfruit (kathaler bichi) is one of my most favourite food. My mom likes to use kathaler bichi in different types of dishes. But my most favourite one is kathaler bichi vorta and my family makes it more yummy using a different way.☺️😋😋
@@elithluxe7568 Make Beef curry with ripe Jackfruit's Seeds Or simply collect ripe jackfruit's seeds and wash then dry in the sun like a day. Just fry them on a pan with low heat without any oil. Then peel the outer shell and eat. You can try unripe jackfruit pickles: Unripe Jackfruit cubes 2 cup Mustard Paste 1 tbs, Ginger paste 1tbs Garlic paste 1tbs Dry paprika or Paprica powder 1tbs, Turmeric powder 1tbs(if you want color), Salt (as you see fit) Mustard oil 1/2 cup seeds of black cumin, cumin, fennel, wild celery and mustard 1tbs You can go any South Asian shop and ask for Pachforon Powdered Cumin 1tbs How it's made: Heat the oil in a pan. Put all the ingredients aside from the jackfruit. keep cooking about 2/3 mins. Now put the jackfruits in them. now cook in medium heat for 5\6 mins keep stirring always. add a cup of water. Now keep a lid on that pan and cook for 25/30 mins in low heat. Stir occassionally. after 30 mins in low heat turn off the burner. Now eat. You'll love south asian cooking.
You can eat ripe jackfruit as is. I also don't like the challenge of eating a freshly fried turon haha. I usually cool it down for at least 15 minutes. Some use brown sugar in turon or just use no sugar if the plantain or jackfruit is very ripe for less sweetness. You can also use langka or jackfruit in halo-halo. Raw jackfruit sometimes used as a meat substitute.
Yup, ripe jackfruit does not have to be cooked to eaten. If not cooked, jackfruit is like a “fruit jerky” of sorts. As a kid, we would also eat it as a frozen snack. Also, turon is usually cooked with the sugar on the outside, where it becomes a glassy shell; but I do understand that putting it in the inside probably makes clean-up way easier.
The Brazilian croquettes look like they are made with a version of choux pastry. That’s made in a hot pan and produces beautiful light deep fried goodness!
exactly! it's delicious, please try it if you ever get the chance! In Brazil there is a polemic about the correct way to eat it, some people start from the pointy side and some from the round one!
im fijian and i was so happy to see you make/eat jackfruit curry and enjoy it! since i was born and raised in canada, my taste is so different from my parents, but jackfruit curry is something we universally agree on thank you beryl! so nice to see more than just "fiji water"
Jackfruit is consumed in its raw and ripe form in different parts of Bengal. In Bengal, people have been making raw jackfruit cury as an vegetarian alternative for mutton cury. We Bengalis even call it the mutton of the tree.
Maybe it's just me, but I love that you also show the mistakes you make. We've all tried to make a new dish and messed up, and you make so many amazing looking foods that sometimes I feel intimidated to recreate the recipes you've tried because I'm worried they won't turn out as good. It makes me feel better to see that even the queen messes up sometimes.
From what I can tell, the fruit used in the video for the Malaysian dish is cempedak (Artocarpus integer), which is often mistaken for jackfruit (Artocarpus heterophyllus) due to its similar appearance; which, in turn, may be why your dish looks different from the one in the video. That being said however, a quick Google search shows that both jackfruit and cempedak skins can be made into mandai and the subsequent mandai goreng. Despite the hiccups, it's always great to see you showcasing a variety of dishes from all across the globe! Keep doing what you do!
Perhaps cempedak goreng is shared since it's easy to make... jackfruit fritters probably Beryl would enjoy ... nevertheless, TQ for trying out Beryl...hope you could redo the recipe at your convenient time and do let us know how it taste....
Hi beryl.. The one that your Malaysian friend showed is the skin of another type of jackfruit.. We Malaysian called it 'cempedak'. It have different texture, taste and smell. That is the reason why the jackfruit skin turned hard even after fermentation.
jackfruit when it’s ripe is pretty easy to rip off from the skin, yours might be like that because its not fully ripe or ripened on store shelves instead of the tree. the fruit color would look very bright yellow too. i loooooove jackfruit especially the ‘cempedak madu’ type we have over here. anyways, i’m malaysian myself but never knew the dish mentioned. great videos as alwasy beryl! ♥️
@@MariahCareyisDivine actually you can use jackfruit skin for mandai! its just that cempedak is more commonly used but jackfruit is a totally acceptable substitute.
@@ghtlzl907 But the jackfruit needs to be way more ripe than the one she used. I don't think it's possible to make mandai from jackfuit skin in USA because really ripe jackfruit is a nightmare to ship. Lol
Beryl, we are so happy too that you came across and loved eating this jackfruit seed dish from my country and that you are willing try it again and again! Lots of love from Bangladesh! 🥰
Their are many jackfruit dishes from kerala(we use almost every part and made dishes from tender stage(idichakka) of jackfruit to Ripen stage.but their is another dish made from jackfruit from kerala called chakkappuzhukku.I think it's more tastier than chakka pradhaman.
interesting to see other people eat jackfruit seeds as a meal and we in indonesia just eat them as a snack.. and i guess we are lucky that we have fresh young jackfruit already cut in portions. salute for beryl who has the persistence to cut the whole fruit from zero.
In my home in Kerala, India we use it as snack too. If we keep the seeds for like 5-6 months, it will get dry. Then we will roast in hot coal. Its tastes amazing. It can be used just like cashew nuts roast.
Mango would make for such an interesting episode - so many ways to use them! Green mangos, sweet mango dishes, savoury mango dishes, you can even cook with the seed apparently!
@@notrixamoris3318 Okay, but if you have a giant fruit you've never seen used in your country's cuisine before how could she know? Give polite instructions, don't be mean.
India is so diverse that 5-6 dishes from different parts of India should be included :) personally I love jackfruit curry and not a very big fan of anything which is made out of ripe version ....loved Fijian dish
That fiji dish "Kathal/kathar ke tarkaari" (kathal ki sabji in hindi) is actually What we call Jackfruit curry in our regional languages in Bihar, India also..lol. But Gosh, the way it's cooked in bihar..u will never miss chicken ever again, that gud it is 😩🤤 (as a vegetarian it's blessing for me ofcourse) We have Jackfruit meatballs curry too in Bihar & it's heaven 😋
For turon you need to coat the roll in sugar before you deep fry it for a caramelized coating. You could also eat it ala mode with vanilla or mango ice cream
My boyfriend is from la Réunion, a french island near Mauritius in the Indian Ocean.Their cuisine is a mix between Indian, French and Chinese food, and they took all the best things of all these cultures and put it in their food. You can taste "ti jacques boucané", it's a mix of unripe Jackfruit with smoky pork meet, served with beans, rice and a hot sauce usually made with tomatoes and bird eye chilis. This is just so good, I discovered jackfruit there, my boyfriend's parent's have also a jackfruit tree in their garden :D.
Hi Beryl, in the Philippines, the fruit is usually used for desserts (Turon-Fried Banana Spring Rolls with jackfruit), seeds can also be boiled like peanuts, pealed, and the fleshed stewed with coconut milk, onion and spices for a stew.
I’m Brazilian and absolutely loved seeing a video dedicated to the Jackfruit. In front of my house we have this really long street of huge jackfruit trees, we have to give them to friends so they don’t go bad and you need to be careful walking near them so they don’t give u a concussion. The candies my grandma makes with the jackfruit are soooo delicious, eating them is a very fond memory of my childhood. Amazing video, definitely gonna follow for more content
In Puerto Rico Jackfruit is called "Pana de pepita" which means "Seed breadfruit", but I never really tried it. But because of the names I still confuse Breadfruit and Jackfruit to this day.
you did it right girl, coxinha have this non-fry texture inside opposition with this exterior very crispy, it's one of the bests brazilian foods existence, with chicken it's heavenly, next time try with some drink, you're gonna love it
As for Beryl's concerns regarding the Brazilian "Jackfruit Coxinha", the dough is absolutely cooked all the way through! Our "coxinha" (or really, any savoury traditional brazilian party snacks) is basically a Choux dough, consisting of flour cooked in some liquid and butter. You really cook the flour as you stir everything together in the pan, and a way to be 100000% sure it's done is by checking if a light film of dough has formed on the inside of the pan. The dough continues to cook even further as it cools down and you knead it, so theres absolutely no risk (from its very first stage) to have this dough be raw or anything! Enjoy!
I remember my mom sprinking salt at the stump to help the fruit ripen properly. When fully ripe the fruit will get soft and you can just break the thing open with your hands without cutting. Then just dig in to get the individual "quas" out. So soft, juicy and sweet.
So glad to see a recipe from Kerala, India. Since you had so much leftover ripe jackfruit another recipe you could have tried is chakka varatty, a type of jackfruit preserve/halwa which could keep well for a long duration or can be gifted to friends and family.
Wow a dish from Fiji 🇫🇯 💙 Small island countries of the Pacific don't get much coverage in terms of our food so having Fiji featured was awesome. Although a jackfruit curry is not an indigenous Fijian meal, its one which many of us have shared with our Indo-Fijian brothers and sisters over lunch at work or dinner in our homes and is definitely a favourite for many people and was a great dish to reflect the ethnic diversity of our little country. Thank you Beryl for featuring Fiji 🇫🇯💙
jackfruit is almost available on every Filipino snacks and desserts. Aside from Turon, there's Halo-halo, Maja blanca, and even the unripe version like sauteed jackfruit mixed with coconut milk eaten as a side dish for Filipino main meals (lunch or dinner).
There’s an extra step when cooking the Turon in the Streets of the Philippines. They use a frying pan and add brown sugar to the oil. Once it starts caramelizing you add the turon to the oil. This adds an extra caramel layer outside.
The Brazilian dough, we make it with so many fillings!! We call them "Salgadinhos" and they are common at birthday parties. My favorite is called "Risole de Milho" you must try it some time!
I'm from Bangladesh. I don’t like to eat the fruit, because of it's slippery texture. But I love the seeds because of it's sweet taste. We also eat the seeds just by baking it on a pan in stove. Another popular dish is raw jackfruit curry.
That Fijian dish and that brazilian dish is pretty common in west bengal, India too. The Brazilian dish in West Bengal is called 'kathaler bora' and that ' kathal ki tarkari ' from Fiji is done in exactly same way in west bengal, India and it is known as ' echorer dalna' where echor literally means green jackfruit
You need to coat your knife and hands with cooking oil, it will help with that sticky sap. Btw turon goes well with vanilla ice cream specially when fresh from the fryer. Icy and hot combination 😁. You can also make it into candied langka(jackfruit). The thing is you have to chew the ripe fruit well as it can be hard to digest due to the fibers.
'Kathaler bichi' Mashed jackfruit seed dish is our favourite. There are many savory dish we made with the seeds of jackfruit. Thanks Beryl for trying our dish.
Indonesia Jackfruit Dishes : Unripe Jackfruit : Gudeg Melayu (salty), Gudeg Jogja (sweety), Sayur Asam (soury), Mandai, etc Ripe Jackfruit : used in many desserts like es campur, es doggers, manisan nangka, banana bread, etc
Heads up everyone! I have our next community video coming out THIS Saturday! The theme was breakfast and we get to travel the world and have breakfast together. I know it's not my normal "upload" day but we talked on my Discord and decided the weekend was the vibe. ❤
Love your knives! Where do you get them? Also wanted to mention Carcassone is a favorite game in my house. I play it with my 12 1/2 year old son every Sabbath.
Oh, I really hope someone sent in a good German breakfast! Somehow I missed it or I would have.
Oh this is gonna be great! 😁
Hello friend how are you doing
I am Jeffrey from UK and you what is your name and where are you from?
This is the national fruit of my country Bangladesh 🇧🇩. We eat it unripe as curry,salad,pickle & ripe one is very sweet & creamy texture. Kinda like fancy cheese
True
I'm from kolkata
We also indians
@@shortsyt7088 lolll nice joke
@@shortsyt7088 Yes d@d of india💪💪😂😂
From Bangladesh: For the jack fruit seed. You need to dry them. We just keep it around the stove for couple of days, that would dry it up. Or you can lightly fry them on pan without any oil. After that pill off the shell. Now you can smash them or blend them or chop them in smaller sizes to use them as smashed dish, or in vegetable curry or in fish/meat curry. It is just delicious.
As a Bangladeshi 🇧🇩🇧🇩 I really feel loved watching this video. Thank you Madina for representing different country culture. Jackfruit is actually a Sri Lankan food and the culture eating seeds also comes from Sri Lanka. But Bangladesh, India, Srilanka has the same habits of eating tender jackfruit as curry, vegetable, mash, dessert etc.
I'm Bangladeshi too!
@@TNTRoblox me too
Interestingly, the jackfruit was probably first domesticated in Southeast Asia (Java/Malaya) but it's widely grown all over Indian, Bangladesh and SL today.
@@12SPASTIC12Jack fruit is native to Kerala or south India. The word Jack comes from the Malayalam word Chakka. Thank the. Portugese, dutch and other traders who introduced the fruit to rest of the world via spice route
Jackfruit ONLY grows in the Indian states of Kerala and Tamilnadu and Select regions of Malaysia. It grows no where else naturally and natively. It was introduced to Sri Lanka, Bangladesh and other nations from India and Malaysia.
Jackfruit is Bangladesh 🇧🇩 national fruit and it’s my favorite ❤
1971 😂🤣
@@RoniDas111 Disability also exists in the comment section
@@RoniDas111 Ki bepar eikhane hashar ki ache mathai ki shomossha ache naki ? 1971 is not funny.
🇧🇩🤝🇧🇩
@@RoniDas111who tf are you to remind us the past
Loved the way you upholded our culture love from Bangladesh,🇧🇩💖
💖🇧🇩
I am bangla as well
Amar kathal khete khub Bhalo lage
@@cherryblossom1214Amaro
India🇮🇳
In Bangladesh, we dry the jackfruit seeds in the sun. Then the upper layer easily comes out. After drying you can roast them and eat as it is, very tasty. You can also make 'vorta' from roasted seeds, more tasty.
We also do that here in the Philippines.
here same in assam ,we call it kothalor guti (jackfruit seed)
It's called 'Beton' in Indonesia
Same in india
I just had this recently. Ive had the seeds in cooked dishes before, but not roasted by itself. It reminded me of roasted chestnuts.
I kind of love that you messed up...I mean to say that when we try cuisines from other places without someone actually cooking with us- well we are bound to mess it up from time to time but that is okay. Learning and trying is the part that is important and is what benefits us all. Thank you for sharing.
Hi pretty how are you doing I am Jeffrey and you
Its not just about cooking other cuisines, it even isnt just about cooking at all.
When ever we try something new, its normal to make mistakes. And as long as these mistakes arent really harmfull/irreversible that is okay.
I loved that she included her mistake, mistakes are a part of the learning Process, and overcoming them are a big achievment
@@jeffreymapherson7196 no
There are large number jackfruits available in our country🇧🇩 that it is difficult to have a person who does not eat this fruit 😃. Even ''kathal bichi bharta" is quite famous in every household 🙂. When I was kid I told my mom, If jackfruit was not our national fruit, then litchi/strawberry fruits would be more abundant and would have been available all year round ( mom laughed at my innocent thought 😂😆)
Yah you are right bro😁😁
This is our National Fruit by the way 🇧🇩
We mainly eat JF when it is ripe. We cook various vegetables with JF seeds. Also Cows eat the skin of ripe JF. Honestly it is a perfect fruit.
Yes, here in India there is a saying. If you gonna eat the best jackfruit curry you will forget about non veg dishes as well.
Coxinhas are a HUGE thing in Brazil! Like she said, they're usually made with chicken (coxinha means little thigh, like a little chicken thigh and hence, the shape...) and sometimes with a Brazilian creamy cheese too! DELICIOUS! Thanks for showing this! I've never tried one of jackfruit myself. I'm going to look for one now! I LOVE the Brazilian woman and how she talked! Thanks for repping so good!!!!! When she said, "Enjoy your coxinha!" I could hear the happiness in her voice!
Vende em lojas veganas. Algumas são MUITO gostosas, mas outras não (falando da minha experiência de 5 anos de vegetarianismo) acaba dependendo do tempero do local. Antes de virar vegetariana eu nunca tinha provado também, mas a vontade de coxinha não sumiu quando eu parei de comer carne 🤭🤭
I love coxinhas as well... as I live in Sweden and I have to do my own. And once I did it vegetarian for a friend! Was such a big success!! Try it out!
Alguém lembra quando as coxinhas vinham com um ossinho de coxa de verdade????? Ou eu sou o mais velho aqui???? rsrs
@@jonathanrio6587 eu chamo essa coxinha de coxa creme 😉
@@jonathanrio6587 em SP chamamos de coxa creme, mas é diferente pois é a coxa de frango inteira envolta com um creme, e por fim, empanada. Bem gostoso, mas prefiro a coxinha!
So surprised and happy to see a non-mainstream Bengali dish here. We actually cook jackfruit seeds in many ways. I like having them with jute leaves.
The dish made of jackfruit seeds shown here in this video certainly looks very exotic. Made me want to taste it. :-D
We cook jackfruit seeds in other states of India as well. In Maharashtra, my native state, we just pressure cook the seeds with a little bit of salt, peel them off on cooling and eat them as a snack. Packed with nutrition and super tasty! :-D
My husband is from the state of Kerala and I've recently tried Chakka Prathaman for the first time. It's made with a completely ripe jackfruit and is actually pureed in my family. A warning, however. A ripe jackfruit contains a lot of heat, and so should be eaten in moderation.
Enjoy!
My mom makes a spicy dish with diced jackfruit seeds and shutki (dried fish), thats like my favorite way of having jackfruit seeds, also roasted jackfruit seeds are a great snack itself
@@shahriarkhan1146 we prepare that in our household too!! And it's so good. Another great dish is kathal er bichi ( seeds) and beef curry. But the bhorta will always be my favorite
I will like to introduced you to a life changing opportunity if only you are interested
Last one is the Kathaler payesh
Here in the Philippines, jack fruit is cooked with coconut milk, smoked fish and green chili and it's one of my favorite Filipino dishes.
Or with dried dilis and it's so delicious if it's a little bit spicy, or what you prefer. I mean the gintaang langka or jackfruit.
OMG I can imagine that. That looks delicious 🤤. Love from India.
Yammmi I love it
From BD ❤️🇧🇩
That mashed jackfruit seed is awesome! Everyone should try this. Thank you Madina. You did great!
Edit: one more thing is, there's another way to soften the seed apart from boiling it. That is by burning them. Not like throwing into the fire. Just like baking fish or meat on a pan. This way the taste comes out with different kind of flavour.
Yeah bro 👍
The seed can also be eaten as dry food.
@theroyalbengalRABBIT that's the word man!
Thanks for reminding. That's it 👍🏻
Yes, i love this way rather than boiling
This is the right way of make jackfruit seeds vorta . People you can try this
In India , whole family gets together for jackfruit peeling. Kids love it because it’s a fun activity and they get to eat the delicious jackfruit as it is
Yeah😅. In my family when peeling ends there is barely half will remain😂(we don't care about ripen or unripen jackfruit, chakka is always tastey😁)
From Bangladesh 🇧🇩. And that smashed seed is actually a staple during Jackfruit season in all households. Thanks for sharing this to the world.
Indian bengali here and I must say I've never heard of that recipe, even though we are bangal public. My mom only makes kathaler bichi bhaja, dal bhaat er sathe. I'm gonna try it tho, it seems interesting.
@@pepe-gfv2 what does bangal public mean?
@@rockpooladmirer there are mainly 2 divisions in bengali people (in India at least). Ghoti and bangal. Ghoti people are ancestrally from the Indian state west Bengal, while bangal people are ancestrally from what is now known as Bangladesh (which was known as east bengal, before the br*tish "people" split our country into 3). There are some cultural differences and cooking style differences in the food of bangal and ghoti people. Not very different, but enough to be noticable by the natives. Many dishes that are enjoyed by bangal people may not even be known by ghoti people. (Also there is some kind of prejudice, like if we're looking for a bride/groom for arranged marriage, even if they are a bengali, the other person being ghoti is enough for some bangal people to reject them, and vice versa.) So what I meant to say is, even though I'm an Indian bengali, I'm ancestrally bangal. So me not having heard of this dish surprised me a little.
@@pepe-gfv2 we eat this in north Bengal in rajbongshi cuisine
Also we cook raw jackfruit with meat in Bangladesh 😋🇧🇩❤️
The first crunch as Beryl bit into that turon was the platonic ideal of what a crunch should sound like
As a Bangladeshi who loves this dish so much I felt so much joy and I related with her opinion love you ❤️🇧🇩
me too
We usually throw away the seeds but this very interesting.
Jack-fruit's my favorite fruit
*a Bangladeshi here as well :3
I am from Kolkata... Kathaler bichi vaja try koro
@@Sandipsom72 আমরাও খাই বিচি ভাজা।
Bangladesh headlining the jackfruit episode makes so much sense. Using the entire fruit, really thinking through this protein rich sustainable fruit - all great aspects. Thank you, Beryl, I’ve been waiting for this.
Not a fruit expert but I don't think the jackfruit is ripe enough and that's why it was difficult to cut. Ripe jackfruit has a yellow color to it, maybe even orange. Loved the video though!
It's also not that hard to get the "fruit" part out if its ripe
That was my first thought too! Cz When Beryl said it was very hard to cut into it, I was like: no it shouldn't be. & then I saw the colour of the inside, & went: ah... It's not ripe.
There is two types of jackfruits.. we can identify them when it ripes... some of them so soft which we call wala in sri lanka... other kind is not that much soft we call waraka in Sri lanka. This jackfruit is perfectly ripe to eat as a dish but not as a fruit.... 😊
Jungkook looks good 😂
You are right. To be able to cut and peel easily, it has to be riped properly to an extend that when you touch the skin it should dent inside.
Love from Bangladesh 🇧🇩❤
Come to India, especially to our Kerala, we even arranges exhibitions with dishes of Jackfruit. U can see atleast a jackfruit tree in almost every house. We makes curries, fries, jams (with the riped one), shakes (with the seeds), some times we fries the seeds and uses as an evening snack, then we boil the raw jackfruit - mixes with coconut and eat, then we makes thoran (a special keralite dish - somekind of a stir fry type mixing with coconut, cumin, turmeric powder,etc),. Jackfruit is somekind of feeling for us, in my yard too there are more than hundreds of Jackfruit on the trees. Moreover that Jackfruit is the official fruit of Kerala.
Ofc... all malayalees can relate.😁😁enne pole😅
❤️
,🥰🥰🥰
I like having thoran with mean carry and directly eat the ripe fruits
@@princess_cya11 ❤️❤️
When I saw Fiji in the title I freaked out! It’s so rare for our country to get a shout out. And that jackfruit curry is a staple
Same here 😀
We have a chapter about Fijian island and it's rituals and legends to study
@@NylasWorld You from Fiji Islands?
@@NylasWorld I'm also from the Fiji Islands .
Hi beryl! I think the reason the Malaysian recipe didn’t work was because in Malaysia we technically have 2 different types of jackfruit - nangka (the one that you have in your video) and cempedak (a smaller jackfruit that’s sweeter). There’s actually no translation for cempedak in English, and in Malaysia when speaking English, we do refer to both fruits as jackfruit although they’re very different fruits.
Drogan fruit
Artocarpus integer
Same in Bangladesh. We have two versions. A smaller, sweeter and softer jackfruit and a larger, harder and less sweet one. But we call them both as "kathal"
In Brasil we also have 2 tipes of it. We call it jaca dura (hard jackfruit) and jaca mole (soft jackfruit).
I disagree. In Malaysia, I've never heard the word 'jackfruit' being used to refer to cempedak. I've only ever seen 'jackfruit' to refer to 'nangka'. The English word for cempedak is actually just 'cempedak' or 'chempedak'. I wonder where this confusion comes from since I've never encountered it in Malaysia or anywhere else. I suspect it's a case of someone seeing a picture of cempedak being incorrectly labeled as 'jackfruit' and thinking that's the English name for it. On the outside the two fruits look similar enough that those who are not familiar with them could make that mistake.
We do have 2 types of jackfruit in Malaysia. One is cempedak and the other one is nangka. They are totally different types of fruit even though they look the same. The taste, texture and the smell also is different. The one that you bought is nangka and from the vid from malaysia, she was using cempedak. Maybe next time you can try cempedak (also known as jackfruit).
Coxinha dough is supposed to be soft and chewy on the inside while crunchy on the outside. And usually in Portuguese and Brazilian culture, it's very common to make dough that way, glad you had fun!
Happy to see a dish from Kerala..when considering india for cusine everyone only select the northern dishes..where the southern part is having a entirely different spectrum of flavours.
Hello friend I will like to introduced you to a life changing opportunity if only you are interested
South Indian food in my humble opinion is much much more flavourful. Don't come at me it is my personal opinion but god South Indian food is beyond delicious.
Dude, Jackfruit is NOT specific to any region in India. Lot of states in India eat it besides Kerala. Now if you have said beef fry, that might be a Kerala special dish.
@@tylerdavidson2400 I meant the dish...not jackfruit.
@Tin Tin whatever floats your boat mate. North Indian food is amazing too don't get me wrong. The Dhaba style food is *chefs kiss*
I’m absolutely so excited to see a recipe from Fiji 🇫🇯 . It’s means so much for me as an Fijian when you actually see representation of a small country like Fiji especially the Indian community. I would love to see more recipes from my country and pacific islands
Are you a Melanesian iTaukei
Can I ask if you know if this recipe will be ok to make with regular jackfruit? I would like to use fresh as opposed to frozen/canned green jackfruit which is all that is available where I live
@@ro.3645 It can be made from fresh, frozen or canned jackfruit. You will need to adjust the salt when using canned, possibly and it will cook faster. The frozen one might take a little longer then fresh jackfruit but still doable and delicious!
I was too! 🇫🇯 Good ole Kathar ke tarkari! Beryl should try it with puri. Yum!
@@Satrangi24 thanks for the tips! Will try!
We have a jackfruit tree in my family’s house in the Philippines and we use it in everything from savory and salty entrees to desserts. Also, Turon is extra yummy when you coat it in sugar and caramelize it and throw in vanilla ice cream as an accompaniment for good measure. Bussin.
I'm from India and my favorite is Jackfruit chips. Here in Kerala, we cut the fruit long (like French fries) mix it with a small amount of Turmeric powder and salt and deep fry it in oil. That's my favorite chips. (Use a jackfruit just before it get ripened. you can't use ripped fruit for this)
Making the (Brazilian) dough in a pan on the stove means that it will be partially cooked. Deep frying will finish off the cooking process so no need to worry about raw dough. Hope that helps.
Hey Beryl, Malaysian here. I believe in the video that Fazah sent you, it did mention using the skin of a cempedak, which is technically not jackfruit, but within the same botanical family. The fruits are generally smaller, the colour of the flesh generally ranges from light to dark orange, almost beige sometimes. And the skin is generally floppier and softer, hence the difference in appearance as compared to jackfruit skin. I'm not sure if cempedak is available at where you are currently at right now; I've always seen Jackfruit at Chinatown markets when I was living abroad in the past, but never cempedak. Good effort though, love your videos btw. ;)
Came to say the same thing too! It didn’t work cause it was Cempedak skin, not jackfruit. 😊
Came to say the same thing. Too bad cempedak and nangka are both translated as jackfruit so we actually need a name for cempedak in English I guess
Tbh...i've never had any fermented cempedak's skin....i usually have the fried cempedak...it is superrrb...i really thought fazah was about to introduce it...but thats okay ;)
Is it just me or is this nangka not ripe
@@royalbuff123 haah. Nampak mcm nangka muda. Doesn't those have like the latex thing if its young??
Love from Bangladesh 🇧🇩
Hey Beryl! I am from Kerala in India and when I saw you making the jackfruit payasam I felt so happy. I am so glad you tried it, this dish definitely brings me memories of when me my grandma and the whole family gathered together and ate jackfruit together
The English term 'Jack fruit' and the Portuguese term "Jaca" both are derived from the Malayalam word "chakka"... Portuguese were one among who had trading relation with Kerala(one of the ancient trading hub of India and also known as "land of spices ").
SRI LANKA
@@nuwanmcnah Kerala and Tamil. It was later introduced to srilanka
Srilanka and Kerala have lot of similar recipes.
@@nuwanmcjack originated in kerala karnataka
Loved it. I am from Bangladesh and currently i live in Fiji. So it was fun to see this video as Jackfruits are truly everywhere in both countries. We Bangladeshi people do love bhorta a lot. But i would say instead of boiling the seeds you can let them dry for few days and then toast them over low heat until it gets crispy. Then use mortar and pestle to semi grind it. Then mix it with fresh coriander, onion , chili flakes and salt and of course Mustard oil. The toasting makes the seeds makes it so much more tastier. :) Try the same combination of chili, mustard oil, cilantro and salt with mashed boiled potato. Its amazing too. :) In fact you can do it with any veg or fried fish and mash it. All will taste amazing.
Bah! Fiji te kemne jay bd theke?
F
Yes, This process is very popular and authentic. As foreigner, she tried very well but I'm sure she is not getting the real test.
Yess... This is the most delicious version...
How's Fiji?
I live in South Florida. Jackfruit grows here, and my son has a tree in his yard. Yes, the oil is necessary, or you'll ruin your knife. My son brings me some ripe jackfruit every year, and so far I've made only jackfruit jam, which is my absolute favorite jam ever! I gave some to some friends, and they told me they almost fought over the last bit in the jar. I will definitely send my son and his wife the link to this video, and as they love trying new foods, I'm sure they'll be excited about seeing this! By the way, he told me that the ripe fruit was the flavor base for Juicy Fruit Gum. I don't know if that's true, but it is similar.
Brazilian coxinhas in da house!😁 Kisses to you, Beryl! Awesome video, loved it! 😘
This was so fun. Not a fruit but I'd actually love to see an episode on cassava/yuca.
Yessss cassava cake is my favorite and i also wanna see other cuisines using cassava ♥️
Here in Honduras we have a dish with yuca, called "yuca con chicharrón" it's boiled yuca pieces with fried pork rinds, and a salad of cabbage, tomato and onion with spices and vinegar, sometimes we serve it with a tomato based red sauce, and also communities in the north coast have a yuca bread called "cassabe" made of yuca flour and with a strong garlic flavor
Yes! I second this. I looooove cassava being used as dessert.
YES! Brazil has so many dishes that use cassava 💓
Cassave chips !!
Use coconut oil liberally before, during and after processing your jackfruit to remove the jackfruit sap from everywhere. It will get everywhere you touch while working with the fruit. We do it on the hall floor on sacrificial newspaper.
I thought she did?
@@cyndimack3527 wasn't enough, I'd say. More would definitely be better next time even with just more generic coconut oil
Haha! Like when we carve Jack'o'lanterns! We always lay newspaper on the dining room table! That's so awesome!
@@cyndimack3527 it works better if your knife and hands are coated with oil even before you start cutting into the fruit.
@@cyndimack3527 and not coconut butter or something, I'm talking the Parachute Coconut Oil kinda stuff that comes in sachets. I'm pretty sure Parachute coconut oil is available in most IndoPaks.
My mom's favorite fruit 😊 She loved it
And now one of mine too
The largest fruit in the world
Can be cooked, eaten raw and even the seeds
A very delicious and nutritious fruit but obviously heavy in weight considering its size
Can use it with almost any kind of protein and carbs
This is one of the most popular and versatile fruits and everyone should try Jackfruit atleast once or twice.
I’m a Malaysian. So basically, I’d love to eat the ripe jackfruit. It really is delicious! But my mother, always cook an unripe jackfruit as a curry dish. It is called “Gulai Nangka”. That was yummy! Ripe jackfruit also can be use as a sweet dish, such as kuih’s, chips, jackfruit fritters. I am surprised that the Malaysian dish included in this dish as she said it is use a jackfruit for Mandai. I am a Banjar ethnic myself. My mom normally use a fruit that is called Cempedak. Kinda similar to jackfruit. But it should’nt be used a jackfruit. 🥲
ya th vid clip showed cempedak.
gulai nangka might've been a better msian example of jackfruit
As a Malaysian I prefer ripe jackfruit 😀
Gulai nangka from Restoran Padang the best hehe...
As a filipino I understood the name, in filipino that dish would probably be translated as gulay langka
"Gulai Nangka" sounds like a combination of our filipino words "Gulay" meaning vegetable and "Nangka" meaning Jackfruit! It reminds me of the jackfuit soup my mom makes where she takes unripe jackfruit and turn it into a soul mixed with coconut milk.
The turon should have a caramelized skin on it. Cook it in a wok or a frying pan instead of a deep fryer because you need to put brown sugar on the the oil that is extremely hard to clean, so that the caramelized sugar will stick on the lumpia wrapper. It will make an outer layer that is sweet and crunchy caramelized skin on the turon.
its so easy to clean. just need to boil water on the pan or the fryer that you used and the caramelized sugar will melt.
I actually prefer cooking turon without the melted sugar on the outside because I don't like the turon to be too sweet. What I do is mix cinnamon powder with brown sugar and sprinkle that on the plantain before wrapping, then deep-frying until crisp or the plantain are somewhat caramelized. The added cinnamon actually makes the turon seem to taste sweeter but with less sugar.
This is the easy cleanup version. It's nearly just as good tbh
Top it with a scoop or two of vanilla ice cream for a bit of decadence 🤗
Oh my God! I am of Banjarese ethnic group and i am now currently back in my hometown in Borneo, Indonesia to research about Mandai. So... To make Mandai, here we actually use Tiwadak or Cempedak in Indonesian which is sweeter and waaaay softer than Jackfruit actually. I think this is what made you think you messed up, but it's really okay - not a lot can make good and soft Mandai here too haha! The inner parts are then fermented with salt (people say the type of salt you use may also result differently in the fermentation process) and water for a few days (or weeks, depending on the climate...?) until it softens further. When it's done right, it really tastes like stir fried chicken. It's one of my favorite food of the Banjar culture and it's not even widely known in Indonesia. So thank you sooo much for featuring Mandai, Beryl!
I agree. As a Banjar i am 100% agree about this
as an indonesian im really happy to know about this new dish!
edit: i mean the dish is new to me 😅
Mandai🤤
Hello fellow Borneian. Greeting from West Borneo - Sarawak
pengen ih
I'm from India (Northeast)
I never heard of this dish 21:07 . Probably because I didn't visited the southern part of India..
I'm Bengali and Bengalis Cook jackfruit curry tastes almost like chicken
Although I love to eat ripe yellow juicy jackfruit only😋
I I'll definitely try the dish from South ❤ thanks sister
same i am from Assam and kathal ar torkari is what i am familiar with
Gayndia always copy Bangladesh 😂😂Chor
@@NLC2514 what have we copied from ur kangladesh????🤣😂😂
Tip from a brazilian: the dough was cooked when you cooked it with the milk in the pan. That's the goal of this type of dough: a really creamy and delicious dough even after deep frying it :)
I'm from Bangladesh. And one fo my favourite dish is made with jackfruit seeds (kathaler bichi) and beef. We call it kathaler bichi diye gorur mangsho (beef). Jackfruit seeds add a nutty and earthy flavour to the beef bhuna. It's really tasty.
As a Filipino, "Turon" is one of my favorite that is perfect for "Meriyenda" o snacks. Putting some brown sugar for toppings in wrapper before frying "Turon" is optional, but it is up to you. 🇵🇭❤️
You can also put jackfruit in guinataans.
The seeds, when we were kids we roast, peel and eat them.
I love it when the plantain is extra ripe while its already wrapped (we make ours in bulk and just fry it up when in need of a snack) and it just becomes more sweet and also it has this salty almost taste together with the creamy and sweet plantains ahh amazing
Hi! I am from West Bengal, India Here we call jackfruit as "Kathal" (just like our Bangladeshi Counterparts...) Contrary to most parts of India, We consume Kathal both Ripe and Unripe, here at Bengal... and Just as Medina showed you about utilising even the Jackfruit seeds, we do that as well, its just that i personally have never tasted the recipe that Medina taught you, but I personally and generally (as is the trend in my home) have tasted Curry out of the seeds of Jackfruit....
Jackfruit, When its ripe, we call it "Kathal"... Its super tasty and yummy and you just need to eat it just like a fruit....and then the seeds could be utilised for making a variety of stuff...(but we generally prefer sun-drying the seeds for some days befor making something from it...)
Jackfruit When its unripe, we call it "Enchor" its outer surface is peeled and then big cube like pieces are made from it and then it is turned into a rich thick curry with potato and sometimes for those who prefer non veg , ["kucho chingri" (small Shrimps)] are added as well...
This rich curry is so tasty, delicious and full of proteins and nutrients that sometimes we call it "Meat for the Vegeterenians" or "Vegeterian Meat"
I hope you explore more of the Bengali cuisine in future... of both the East and the West of Bengal..... take love :)
Bengali and Odia has a lot similarity not only in cuisine but also in language and literature. In Odia way cooking jackfruit tasty
like a Vegeterian Meat
@@massimotorricelli9310 Yeah that's correct... Even the talking style as well...
Thank you for cooking our desi dish🥰
Love from Bangladesh 🇧🇩
Love from India
Philippines actually has a soup dish with Jackfruit in it. Here in the Visayas Region, we call it KBL in short for kadios-baboy-langka. The other jackfruit dish that we have is an appetizer which we call ensaladang langka. and it's the bomb! 💣😋
I love that KBL. My lola makes that! Cook a lot of rice!
Ilonggo dish
Isn’t it also present in kinilaw sometimes? I remember someone telling me they don’t like jackfruit on their kinilaw which makes me think that’s a weird thing? Idk hahahhaha
We also have ginataang langka!
Ginataan langka din masherep
Filipino snacks are simple to make yet they're surprisingly out-of-this-world delicious! It hits the soul in the best possible way.
Just don't eat it while it's still hot. hahaha! Love ya Beryl!
2 or 3 ingredients are all we need!😁😁😁 some countries are to complicated.
2-3 ingredients? Tell that to Halo-Halo!
I remember when my mom makes me climb a jackfruit tree to get a 5-15 lbs fruit. I use to eat it after I slather oil on my hands so its easy to clean off the sticky sap. We boil the seeds and eat it after taking off the hard covering. If unripe, we cook it with coconut milk and chile. Yum!
Yes it feels nutty because of the texture of the seed. It's kinda similar. A lot similar actually. I love to see you trying different foods from different countries. Love from Bangladesh 🇧🇩
I think the mistake with the Malaysian dish is it's the wrong fruit. In Faiza's clips, she wrote 'cempedak'. Cempedak is closely related to jackfruit (which is called nangka in Malaysia) and they look similar on the outside but the flesh and taste are different. Cempedak, as far as I am concerned, doesn't have an English name, and so Malaysian sometimes call it jackfruit by mistake.
Yeah, that's definitely cempedak by the looks of it.
Nangka/Langka is jackfruit in PH
I believe the dish made with cempedak
Yeah thats Cempedak ..in Indonesia also called Cempedak and nangkadak (Nangka cempedak)
@@mpotane what does that have to do with this comment
As I a Bangladeshi, seed of jackfruit (kathaler bichi) is one of my most favourite food. My mom likes to use kathaler bichi in different types of dishes.
But my most favourite one is kathaler bichi vorta and my family makes it more yummy using a different way.☺️😋😋
Ooh please share the recipe
@@elithluxe7568 Make Beef curry with ripe Jackfruit's Seeds
Or simply collect ripe jackfruit's seeds and wash then dry in the sun like a day. Just fry them on a pan with low heat without any oil. Then peel the outer shell and eat.
You can try unripe jackfruit pickles:
Unripe Jackfruit cubes 2 cup
Mustard Paste 1 tbs,
Ginger paste 1tbs
Garlic paste 1tbs
Dry paprika or Paprica powder 1tbs,
Turmeric powder 1tbs(if you want color),
Salt (as you see fit)
Mustard oil 1/2 cup
seeds of black cumin, cumin, fennel, wild celery and mustard 1tbs
You can go any South Asian shop and ask for Pachforon
Powdered Cumin 1tbs
How it's made:
Heat the oil in a pan. Put all the ingredients aside from the jackfruit. keep cooking about 2/3 mins. Now put the jackfruits in them. now cook in medium heat for 5\6 mins keep stirring always. add a cup of water. Now keep a lid on that pan and cook for 25/30 mins in low heat. Stir occassionally. after 30 mins in low heat turn off the burner. Now eat. You'll love south asian cooking.
Thanks for making a video about our national fruit.love from Bangladesh. ❤️🇧🇩.
You can eat ripe jackfruit as is. I also don't like the challenge of eating a freshly fried turon haha. I usually cool it down for at least 15 minutes. Some use brown sugar in turon or just use no sugar if the plantain or jackfruit is very ripe for less sweetness. You can also use langka or jackfruit in halo-halo. Raw jackfruit sometimes used as a meat substitute.
OR. add ice cream on top. T_T so good
I can finish a whole fruit. 🤭
Yup, ripe jackfruit does not have to be cooked to eaten. If not cooked, jackfruit is like a “fruit jerky” of sorts. As a kid, we would also eat it as a frozen snack.
Also, turon is usually cooked with the sugar on the outside, where it becomes a glassy shell; but I do understand that putting it in the inside probably makes clean-up way easier.
Or leche flan instead of langka. 🥲
The Brazilian croquettes look like they are made with a version of choux pastry. That’s made in a hot pan and produces beautiful light deep fried goodness!
exactly! it's delicious, please try it if you ever get the chance! In Brazil there is a polemic about the correct way to eat it, some people start from the pointy side and some from the round one!
@@little_renatinha I'm from the team "doesn't matter which direction", the important thing is to have coxinha!
@@DidoneLarissa me too!!!
It reminded me of hot water crust pastry, because it was so easy to roll, unlike choux which needs to be piped. Either way, it was really cool!
Yes!!! That’s the reference! It’s cooked before fried and safe.
im fijian and i was so happy to see you make/eat jackfruit curry and enjoy it! since i was born and raised in canada, my taste is so different from my parents, but jackfruit curry is something we universally agree on
thank you beryl! so nice to see more than just "fiji water"
Kathaler bichi vorta is so tasty...
I really love this food...🥰
Good wishes from: Bangladesh 🇧🇩
Jackfruit is consumed in its raw and ripe form in different parts of Bengal. In Bengal, people have been making raw jackfruit cury as an vegetarian alternative for mutton cury. We Bengalis even call it the mutton of the tree.
It's the same for us Biharis 😊
Maybe it's just me, but I love that you also show the mistakes you make. We've all tried to make a new dish and messed up, and you make so many amazing looking foods that sometimes I feel intimidated to recreate the recipes you've tried because I'm worried they won't turn out as good. It makes me feel better to see that even the queen messes up sometimes.
From what I can tell, the fruit used in the video for the Malaysian dish is cempedak (Artocarpus integer), which is often mistaken for jackfruit (Artocarpus heterophyllus) due to its similar appearance; which, in turn, may be why your dish looks different from the one in the video. That being said however, a quick Google search shows that both jackfruit and cempedak skins can be made into mandai and the subsequent mandai goreng.
Despite the hiccups, it's always great to see you showcasing a variety of dishes from all across the globe! Keep doing what you do!
Yea, I think that seems to be the case here.
Beryl's videos got me wanting to try out some a ton of different ethnic dishes(from restaurants lol)
Yes! That's what I thought. Even Malaysians get it wrong sometimes.
Cempedak =/= jackfruit (Nangka)
Perhaps cempedak goreng is shared since it's easy to make... jackfruit fritters probably Beryl would enjoy ... nevertheless, TQ for trying out Beryl...hope you could redo the recipe at your convenient time and do let us know how it taste....
Or Beryl could make gulai nangka. Cempedak isn’t nangka, they taste different.
I'm Malaysian and still get confuse between those two
Jackfruit's Aroma is just amazing even if your standing just next to it...and it's yum yum ...also you can boil the massive seeds 😍love from India 🇮🇳
I'm from Bangladesh and it's our national fruit, love to see how other country's people eat it.... Enjoy this video so much.
Hi beryl.. The one that your Malaysian friend showed is the skin of another type of jackfruit.. We Malaysian called it 'cempedak'. It have different texture, taste and smell. That is the reason why the jackfruit skin turned hard even after fermentation.
Lol... cempedak vs nangka
Totally different taste.
I literally asked my mom who is also a Banjarese about this and she immediately said cempedak 😅
Yes the video from Malaysia shows breadfruit I think.
@@ren4893it's nangka not cempedak
jackfruit when it’s ripe is pretty easy to rip off from the skin, yours might be like that because its not fully ripe or ripened on store shelves instead of the tree. the fruit color would look very bright yellow too. i loooooove jackfruit especially the ‘cempedak madu’ type we have over here. anyways, i’m malaysian myself but never knew the dish mentioned. great videos as alwasy beryl! ♥️
Jackfruit = nangka. Cempedak is cempedak. That's why Beryl messed up the Banjar dish. She was supposed to use cempedak's skin. Not jackfruit.
@@MariahCareyisDivine tu la both are called jackfruit hard to explain in english hshshhshs
@@MariahCareyisDivine actually you can use jackfruit skin for mandai! its just that cempedak is more commonly used but jackfruit is a totally acceptable substitute.
@@ghtlzl907 But the jackfruit needs to be way more ripe than the one she used. I don't think it's possible to make mandai from jackfuit skin in USA because really ripe jackfruit is a nightmare to ship. Lol
@@deanjamal9802 Not exactly. Cempedak is called cempedak in English but both are closely related species en.wikipedia.org/wiki/Artocarpus_integer
Watching from Bangladesh 🇧🇩 Take love 💝
Beryl, we are so happy too that you came across and loved eating this jackfruit seed dish from my country and that you are willing try it again and again!
Lots of love from Bangladesh! 🥰
Their are many jackfruit dishes from kerala(we use almost every part and made dishes from tender stage(idichakka) of jackfruit to Ripen stage.but their is another dish made from jackfruit from kerala called chakkappuzhukku.I think it's more tastier than chakka pradhaman.
Yess usually I don't eat anything made of jackfruit but chakkapuzhukku is the only one that i love...
എനിക്ക് ചക്ക പുഴുങ്ങിയത് ആണ് ഇഷ്ടം
This and About to Eat are the most wholesome food shows on RUclips. Can't tell you how much joy and comfort your videos bring me, Beryl!
I'm from Fiji we also eat this as a snack in the afternoon we usually climb up the tree and break out the ripe ones
We usually eat it as curry too
interesting to see other people eat jackfruit seeds as a meal and we in indonesia just eat them as a snack.. and i guess we are lucky that we have fresh young jackfruit already cut in portions. salute for beryl who has the persistence to cut the whole fruit from zero.
Hello friend I will like to introduced you to a life changing opportunity if only you are interested
In my home in Kerala, India we use it as snack too. If we keep the seeds for like 5-6 months, it will get dry. Then we will roast in hot coal. Its tastes amazing. It can be used just like cashew nuts roast.
Bangladeshi here
we eat it as snack too
Mango would make for such an interesting episode - so many ways to use them! Green mangos, sweet mango dishes, savoury mango dishes, you can even cook with the seed apparently!
She already did one. She made green mango curry.
You can also make pickles or salad with the mango or smash it and mix it with herbs to form a "vorta"
Berryl's worst enemy: piping hot, hand-held food
haha true
@@BerylShereshewsky Miss Beryl you should break the jackfruit do not cut it...
@@notrixamoris3318 so true, the juices trickling on the banana is deli
How are you doing
@@notrixamoris3318 Okay, but if you have a giant fruit you've never seen used in your country's cuisine before how could she know? Give polite instructions, don't be mean.
Thankyou for making these videos and spreading joy Beryl !! We love your content !!
India is so diverse that 5-6 dishes from different parts of India should be included :) personally I love jackfruit curry and not a very big fan of anything which is made out of ripe version ....loved Fijian dish
That fiji dish "Kathal/kathar ke tarkaari" (kathal ki sabji in hindi) is actually What we call Jackfruit curry in our regional languages in Bihar, India also..lol.
But Gosh, the way it's cooked in bihar..u will never miss chicken ever again, that gud it is 😩🤤 (as a vegetarian it's blessing for me ofcourse)
We have Jackfruit meatballs curry too in Bihar & it's heaven 😋
@@trusfratedbunny2215 agree bro.. sepcially when it's made in mustard oil it's taste is divine 😊
from up?
@@yashishukla2181 yes born in up there but staying in south India since past 16 years
@@manoj237 Great..I'm from Kanpur
For turon you need to coat the roll in sugar before you deep fry it for a caramelized coating. You could also eat it ala mode with vanilla or mango ice cream
Oh my god, yummm!
@@Rose-jz6sx absolutely
Perfect! 😍😍😍😍😍
You can see lots of uses of Jackfruit(Katal) in Bangladesh bcoz, it's our national fruit. ❤️
Proud to see and hear a Bangladeshi from Bangladesh.
My boyfriend is from la Réunion, a french island near Mauritius in the Indian Ocean.Their cuisine is a mix between Indian, French and Chinese food, and they took all the best things of all these cultures and put it in their food. You can taste "ti jacques boucané", it's a mix of unripe Jackfruit with smoky pork meet, served with beans, rice and a hot sauce usually made with tomatoes and bird eye chilis. This is just so good, I discovered jackfruit there, my boyfriend's parent's have also a jackfruit tree in their garden :D.
Hi Beryl, in the Philippines, the fruit is usually used for desserts (Turon-Fried Banana Spring Rolls with jackfruit), seeds can also be boiled like peanuts, pealed, and the fleshed stewed with coconut milk, onion and spices for a stew.
I’m Brazilian and absolutely loved seeing a video dedicated to the Jackfruit. In front of my house we have this really long street of huge jackfruit trees, we have to give them to friends so they don’t go bad and you need to be careful walking near them so they don’t give u a concussion. The candies my grandma makes with the jackfruit are soooo delicious, eating them is a very fond memory of my childhood. Amazing video, definitely gonna follow for more content
Tadinha, a jaca que ela comprou tá verde.
@@isabeldealmeida333 mas pra fazer a "carne" tem que ser verde mesmo se n me engano
In Puerto Rico Jackfruit is called "Pana de pepita" which means "Seed breadfruit", but I never really tried it. But because of the names I still confuse Breadfruit and Jackfruit to this day.
you did it right girl, coxinha have this non-fry texture inside opposition with this exterior very crispy, it's one of the bests brazilian foods existence, with chicken it's heavenly, next time try with some drink, you're gonna love it
love to see a recipe from Bangladesh. My grandma roasts the seeds and grinds them instead of boiling them. It's my favourite. So glad you liked it! ❤️
As for Beryl's concerns regarding the Brazilian "Jackfruit Coxinha", the dough is absolutely cooked all the way through!
Our "coxinha" (or really, any savoury traditional brazilian party snacks) is basically a Choux dough, consisting of flour cooked in some liquid and butter. You really cook the flour as you stir everything together in the pan, and a way to be 100000% sure it's done is by checking if a light film of dough has formed on the inside of the pan. The dough continues to cook even further as it cools down and you knead it, so theres absolutely no risk (from its very first stage) to have this dough be raw or anything!
Enjoy!
I remember my mom sprinking salt at the stump to help the fruit ripen properly. When fully ripe the fruit will get soft and you can just break the thing open with your hands without cutting. Then just dig in to get the individual "quas" out. So soft, juicy and sweet.
So glad to see a recipe from Kerala, India. Since you had so much leftover ripe jackfruit another recipe you could have tried is chakka varatty, a type of jackfruit preserve/halwa which could keep well for a long duration or can be gifted to friends and family.
Another Keralite🥰
Also chakka chips
Wow a dish from Fiji 🇫🇯 💙 Small island countries of the Pacific don't get much coverage in terms of our food so having Fiji featured was awesome. Although a jackfruit curry is not an indigenous Fijian meal, its one which many of us have shared with our Indo-Fijian brothers and sisters over lunch at work or dinner in our homes and is definitely a favourite for many people and was a great dish to reflect the ethnic diversity of our little country. Thank you Beryl for featuring Fiji 🇫🇯💙
Jackfruit is amazing. I had some for the first time after my sister married a man from India (Kerala) and it's quickly become my favorite fruit.
Props to you for making all these amazing dishes. I'd never attempt it, but your re-creations always seem so on point, Great channel!
jackfruit is almost available on every Filipino snacks and desserts. Aside from Turon, there's Halo-halo, Maja blanca, and even the unripe version like sauteed jackfruit mixed with coconut milk eaten as a side dish for Filipino main meals (lunch or dinner).
OMG maja blanca
@@-jm-710 Maja blanca is the best, underrated but definitely unforgettable
here in cavite we add condesed milk in turon so it can be more sweet and tasty
Bilo bilo
Bilo bilo dbest
There’s an extra step when cooking the Turon in the Streets of the Philippines. They use a frying pan and add brown sugar to the oil. Once it starts caramelizing you add the turon to the oil. This adds an extra caramel layer outside.
Hello
Sad they forgot ginataan langka
@@bokuwaKenren 'yan din naisip ko 😅
@@chocoalmondfudge alam ko kase turon saging yan na may konting langka pero langkang turon parang iba na ata yan 😂
@@bokuwaKenren baka sa metropolitan area nakatira 😅 karamihan kasi sa sentro nakatira, hindi na masyado nagluluto ng pagkain
The Brazilian dough, we make it with so many fillings!! We call them "Salgadinhos" and they are common at birthday parties. My favorite is called "Risole de Milho" you must try it some time!
I'm from Bangladesh. I don’t like to eat the fruit, because of it's slippery texture. But I love the seeds because of it's sweet taste. We also eat the seeds just by baking it on a pan in stove. Another popular dish is raw jackfruit curry.
I think U will like Jack fruit payasam and Jack fruit chips.
@@Shinojkk-p5f I will look these up on internet!
That Fijian dish and that brazilian dish is pretty common in west bengal, India too. The Brazilian dish in West Bengal is called 'kathaler bora' and that ' kathal ki tarkari ' from Fiji is done in exactly same way in west bengal, India and it is known as ' echorer dalna' where echor literally means green jackfruit
You need to coat your knife and hands with cooking oil, it will help with that sticky sap. Btw turon goes well with vanilla ice cream specially when fresh from the fryer. Icy and hot combination 😁. You can also make it into candied langka(jackfruit). The thing is you have to chew the ripe fruit well as it can be hard to digest due to the fibers.
I like it with rocky road.
Ube ice cream and then I make a brown sugar and cinnamon syrup to drizzle on everything... so good, and now I'm craving turon. 😋 🤤😅
'Kathaler bichi' Mashed jackfruit seed dish is our favourite. There are many savory dish we made with the seeds of jackfruit. Thanks Beryl for trying our dish.
Indonesia Jackfruit Dishes :
Unripe Jackfruit :
Gudeg Melayu (salty), Gudeg Jogja (sweety), Sayur Asam (soury), Mandai, etc
Ripe Jackfruit : used in many desserts like es campur, es doggers, manisan nangka, banana bread, etc