Gulai cubadak

Gulai cubadak
Prepare ingredients.
Put 1,5-2 liters of water into a pot.
Add 300-500 grams of beef.
Bring to a boil.
Skim off the foam that rises to the top.
Add 1 tablespoon of salt.
Turn heat to medium.
Cook the meat until done.
Remove the meat from the broth.
Cut the meat into chunks.
Cut 200 grams of yardlong bean into pieces.
Add chunks of 1 red onion to a food processor.
Add 3-4 garlic cloves.
Add 4-5 candlenuts.
Add chunks of 2-3 cm ginger.
Add chunks of 2 cm galangal.
Add chili peppers (at will).
Add 1 teaspoon of turmeric powder.
Add 1 teaspoon of salt.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Add pieces of 1-2 stalks of lemon grasses.
Add 2 indonesian bay leaves.
Add 3-5 kaffir lime leaves.
Fry the spices until they start to get fragrant.
Add meat chunks.
Mix in gently.
Pour 300-400 milliliters of coconut milk over the meat.
Bring to a boil.
Add chunks of 500 grams of unripe jackfruit.
Add yardlong bean pieces.
Mix in briefly.
Add beef broth.
Add 1 tablespoon of tamarind paste.
Add 1-2 teaspoons of sugar.
Mix in briefly.
Reduce the heat to a low level.
Continue cooking until jackfruit done.
Serve with cooked rice.


Gulai cubadak is a Minangese green/young jackfruit curry. Among the Minangese (West Sumatrans), jackfruit is called cubadak. When other Indonesians call this fruit nangka. The unripe or green jackfruit is mostly cooked for veggie dishes while the ripe one (with yellow part inside) is used for desserts. Gulai cubadak or nangka is common to be sold at any Padang restaurants in the country. A typical of one dish meal in Indonesia.


500 grams unripe jackfruit
300 grams beef (300-500 grams)
200 grams yardlong bean (substitute: green bean)
1 onion (or red onion)
3 cloves garlic (3-4)
4 candlenuts (4-5)
2 ginger (2-3 cm)
2 galangal (2 cm)
  chili peppers (at will)
1 teaspoon turmeric powder
2 tablespoons salt
1 teaspoon sugar (1-2 teaspoons)
1 tablespoon tamarind paste
300 milliliters coconut milk (300-400 ml)
1 lemon grasses (1-2)
2 Indonesian bay leaves (substitute: bay leaves)
3 kaffir lime leaves (3-5)
2 tablespoons cooking oil (2-3 tablespoons)