Sayur Nangka
“Padang young-jackfruit-and-cassava-leaf coconut curry — young green jackfruit + cassava leaves simmered in turmeric-coconut-curry base with shallot, garlic, lemongrass — Padang's signature vegetarian curry, always paired with rendang at Padang restaurants.”
Where it comes from
Sayur Nangka is the iconic vegetable side at every Padang restaurant — served alongside rendang, gulai, and dendeng balado as the gentle counter to the meat-heavy main dishes. The dish uses young (unripe) green jackfruit, which has a meat-like texture when cooked, combined with cassava leaves (daun singkong, dark-green and slightly bitter — the Padang signature green). The coconut-turmeric-shallot base is similar to gulai but more vegetable-forward. The dish is naturally vegan and provides essential fiber/vegetables in the otherwise meat-rich Padang menu.
On the plate
A spoonful of sayur nangka is golden-yellow Padang comfort: young jackfruit chunks (meat-textured), dark cassava leaves, all coated in coconut-turmeric sauce. The jackfruit absorbs the spice paste beautifully — bites of meat-like texture without meat. Cassava leaves add slight bitterness that balances the rich coconut. Eat with rendang and rice: the sayur cuts through the rich meat, the rice carries everything. This is Padang's vegetable answer — always there, always good.
How it works
Young (unripe) jackfruit has a fibrous texture similar to pulled meat — it's the canonical 'jackfruit meat substitute' in Indonesian cooking long before Western veganism discovered it. The fruit absorbs flavors aggressively, making it ideal for curries. Cassava leaves' slight bitterness comes from naturally-occurring cyanogenic glycosides (very low levels — safe and removed by blanching) that add subtle complexity to balance the rich coconut sauce.
Variations
Padang canonical with jackfruit + cassava leaves; Bukittinggi variant adds smoked anchovies (ikan teri); urban Lima Padang restaurants offer 'Gulai Cubadak' (just jackfruit, no greens); commercial canned young jackfruit works (Goya brand); the dish is naturally vegan and gluten-free.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓25 min active · 35 min waiting
How it's made
8 steps · Show ↓- 122 min
Prep ingredients: 500g young green jackfruit (canned or fresh, cut in 2cm cubes; soak fresh in salted water 15 min to remove sap, drain). 300g cassava leaves (daun singkong; substitute with spinach + a small bunch of bitter greens). Blanch cassava leaves in boiling water 3 min; drain.
- 25 min
Make Padang spice paste: in a blender, combine 6 shallots + 4 garlic cloves + 4 candlenuts + 4 red chilies + 5cm fresh turmeric + 3cm ginger + 3cm galangal + 1 tsp coriander seeds + 1/2 tsp cumin + 2 tbsp water. Blend smooth.
- 39 min
Sauté the spice paste in 3 tbsp coconut oil over medium heat 8 min until fragrant and oil separates.
- 42 min
Add 2 stalks lemongrass (bruised) + 4 kaffir lime leaves + 1 turmeric leaf. Stir 1 min.
- 56 min
Add the young jackfruit; stir 5 min to coat.
- 65 min
Add 600ml coconut milk + 300ml water + 1 tsp salt + 1 tsp palm sugar + 1 tbsp tamarind paste. Bring to a simmer.
- 726 min
Cook 20 min until jackfruit is tender. Add the blanched cassava leaves; cook 5 min more.
- 84 min
Adjust salt; the dish should be vibrantly yellow-orange. Serve as a side at a Padang spread, alongside rendang, ayam pop, and rice.
