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Discover the ultimate Indonesian stir-fried young jackfruit recipe — a bold, spicy, and savory dish straight from the heart of Java. Easy to follow, packed with authentic flavors, and perfect for any occasion.
About the Dish
Oseng Nangka Muda, or stir-fried young jackfruit, is a beloved home-cooked dish deeply rooted in Javanese culinary tradition. Known for its bold combination of spicy, savory, and mildly sweet flavors, this dish has earned its place as a daily staple on Indonesian family tables. Young jackfruit has a naturally fibrous, meat-like texture, making it a satisfying and hearty ingredient — especially when paired with crispy anchovies and a rich spiced stir-fry base. Beyond its incredible taste, young jackfruit is also a good source of dietary fiber, supporting healthy digestion. Whether you’re exploring Indonesian cuisine for the first time or looking to recreate a taste of home, this dish is simple, economical, and deeply flavorful.
Key Ingredients and Their Role
Young Jackfruit (Nangka Muda) — The star of the dish. Its dense, fibrous texture absorbs spices beautifully and mimics the bite of meat, making it both filling and versatile.
Anchovies (Teri) — Fried until golden, anchovies add a deep umami and salty crunch that balances the richness of the spice paste.
Red and Green Curly Chilies + Bird’s Eye Chilies — The trio responsible for the dish’s signature heat. Together, they create a layered spiciness — bold yet complex — that defines oseng nangka muda.
Ingredients
Main Ingredients:
- 1 kg young jackfruit
- 200 g anchovies (teri)
- 1 stalk lemongrass, bruised
- 3 cm galangal, bruised
- 4 bay leaves
- ½ tsp salt
- 1 tbsp seasoning powder
- 1 tbsp chicken stock powder
- 1½ tbsp sugar
- 1 tbsp oyster sauce
- Cooking oil, as needed
Spice Paste (Ground):
- 6 shallots
- 4 garlic cloves
- 6 red curly chilies
- 6 green curly chilies
- 10 bird’s eye chilies (adjust to taste)
- 1 cm fresh ginger
Instructions
- Coat your hands lightly with oil to prevent the jackfruit’s sap from sticking. Slice the young jackfruit into bite-sized pieces.
- Boil the jackfruit in hot water for 8–10 minutes until half-cooked. Drain and set aside.
- Blend the shallots, garlic, red curly chilies, green curly chilies, bird’s eye chilies, and ginger into a smooth paste.
- Heat oil in a pan. Fry the anchovies until half-dry and golden. Remove and set aside.
- In the same pan, sauté the spice paste until fragrant and fully cooked. Add the bruised lemongrass and galangal.
- Add the par-boiled jackfruit and stir well to coat with the spices.
- Add the bay leaves, salt, seasoning powder, chicken stock powder, sugar, and oyster sauce. Stir and cook until the spices are fully absorbed and the jackfruit is tender.
- Fold in the fried anchovies and mix until evenly combined.
- Taste and adjust seasoning as needed. Serve warm.
Serving Suggestion
Serve Oseng Nangka Muda hot alongside a bowl of steamed white rice. It pairs wonderfully with other Indonesian side dishes such as tempe goreng (fried tempeh) or a simple vegetable soup for a complete, balanced meal. This dish also keeps well and tastes even better the next day as the flavors continue to develop.
Bring Indonesian Culture Into Your Everyday Life
Cooking traditional Indonesian dishes is a wonderful way to connect with the culture and language behind the food. If this recipe sparked your curiosity about Indonesian culture, why not take it a step further?
At BASANTARA, we offer engaging and structured Indonesian language programs designed specifically for foreigners. Whether you’re a beginner or looking to deepen your fluency, our experienced instructors are here to guide you every step of the way.
📲 Chat with us on WhatsApp: +62 852 1396 8601 🌐 Visit our website: basantara.net
Selamat mencoba — happy cooking, and happy learning!
