Vegan Ayam Suwir
Transform your kitchen into an Indonesian paradise with this Vegan Ayam Suwir recipe—an irresistible, plant-based twist on the traditional shredded chicken dish. Using tender young green jackfruit as the star ingredient, this dish brilliantly mimics the texture of pulled chicken while soaking up bold, aromatic flavors. A fragrant blend of shallots, garlic, red chilies, and candle nuts forms the base, enhanced by lemongrass, turmeric, kaffir lime leaves, and warm spices like coriander and cumin. Sweetened with coconut sugar and simmered to perfection, the jackfruit is shredded to reveal a mouthwatering, meaty texture that will impress vegans and meat-lovers alike. Ready in just 45 minutes, Vegan Ayam Suwir pairs perfectly with steamed rice or can be served as part of a vibrant Indonesian feast. Packed with rich spices, plant-powered goodness, and authentic flavor, this recipe is a must-try for adventurous foodies craving Southeast Asian cuisine.
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Recipe Information
Ingredients
- 400 grams Canned young green jackfruit
- 2 tablespoons Coconut oil
- 5 pieces Shallots
- 4 pieces Garlic cloves
- 2 pieces Red chilies
- 2 pieces Candle nuts
- 1 piece Lemongrass stalk
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 4 pieces Kaffir lime leaves
- 1 tablespoon Coconut sugar
- 1 teaspoon Salt
- 250 milliliters Water
Instructions
Drain and rinse the canned young green jackfruit. Cut the jackfruit into smaller pieces, removing any seeds.
In a food processor, blend the shallots, garlic, red chilies, and candle nuts until it forms a smooth paste.
Heat the coconut oil in a large frying pan or wok over medium heat.
Add the blended paste to the pan and sauté for 2-3 minutes until it becomes aromatic.
Bruise the lemongrass stalk by gently crushing it with the back of a knife, then add it to the pan.
Stir in the turmeric powder, coriander powder, and cumin powder, cooking for another minute to combine the flavors.
Add the prepared jackfruit, kaffir lime leaves, coconut sugar, and salt to the spiced mixture.
Pour in the water, stirring to ensure the jackfruit is well-coated with the aromatic paste.
Cover the pan and let it simmer for 20 minutes, stirring occasionally to prevent sticking, until the jackfruit is tender and can be shredded easily.
Using two forks, shred the jackfruit in the pan to imitate the look of shredded chicken.
Continue to cook uncovered for another 5 minutes to allow the flavors to meld and any excess liquid to evaporate.
Remove the lemongrass stalk and serve your Vegan Ayam Suwir hot with steamed rice or as part of a larger Indonesian feast.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 30.0 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2538 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
