Instructions: Peel jackfruit and slice into 2- by 2- by 1-inch slices. Soak the slices in plenty of cold water.

Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.

Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.

This recipe yields 4 to 5 servings.

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