Kurma Sayur Nangka from Sabah Malaysia (Borneo)
I thought the dish was a chicken curry when I selected the yellow korma looking dish. It was only at the table did I notice the fibrous looking clumps.
The lady serving the dish smiled, struggled with the words and said, “Coconut.”
Did she mean, palm hearts? I’ve eaten enough coconut to know this wasn’t anything really coconutty. Palm hearts I’ve had, and they are fiberous, but they didn’t taste this good.
I recognized the jack fruit shape as I ate the coconut korma sauce.
Then I spotted a little white testicle shaped object, and was completely lost again.
Finding the answer to what Kurma Sayur Nangka is?
So with a photo the first girl at reception confirmed it was … edible. But, she also didn’t know the right words. Next came a few emails, nope, nobody.
Next morning a new girl at reception finally gave me the words “Sayur / Nang Kaka. And, confirmed that it was a vegetable, baby jack fruit poached in coconut milk. She even knew what the little white object was.
“The testicle is actually a very small baby jack fruit seed”
Sayur Nangka also has routes firmly set in Indonesia, and in the rest of South East Asia.
What does Kurma Sayur Nangka taste like?
Delicious! The first time I had this dish the jack fruit was melt in your mouth good. Subtle sweet coconut mild mixed with korma curry was so mild I couldn’t tell whether is was a main course or desert.
Then came that little white seed. Normally jack fruit seeds are too hard to eat. But this is baby jack fruit and the seed was simply like a firm grape. And, very tasty.
Kurma Sayur Nangka is not so easy to find. But for vegetarians or those looking for something special I highly recommend it!
This is an additional entry featuring food from Sabah, Malaysia
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