This recipe provides instructions for making Sukun Goreng Madu, a sweet and savory Indonesian snack or side dish featuring slices of breadfruit that are fried until golden and then coated in a sticky, sweet honey glaze. Breadfruit has a mild, slightly starchy flavor and a texture similar to a potato when cooked, making it a versatile ingredient for both savory and sweet preparations. In this dish, the frying process gives the breadfruit a slightly crispy exterior and a soft interior, while the honey glaze adds a rich sweetness and a glossy finish, creating a delightful treat that is enjoyed by many. The image shows a person holding a piece of what appears to be fried breadfruit on a fork, close to their mouth. The breadfruit slice has a golden-brown, slightly caramelized exterior and appears to be coated in a glistening, translucent glaze, consistent with a honey or sugary coating. An inset image in the upper right corner shows a plateful of similar-looking fried breadfruit pieces, also coated in a glaze and showing a slightly uneven, textured surface from the frying. The overall impression is a sweet and possibly slightly sticky, deep-fried snack.
Based on common recipes for Sukun Goreng Madu, the ingredients likely include:
- Breadfruit (Sukun): Mature but firm breadfruit, peeled and cut into slices or wedges.
- Cooking Oil: For deep-frying or shallow-frying the breadfruit.
- Honey (Madu): The primary ingredient for the sweet glaze.
- Water: Used to thin the honey for the glaze.
- Salt: A pinch is often added to the breadfruit before frying to enhance its natural flavor and balance the sweetness of the glaze.
- Optional: Sugar: Some recipes use a combination of honey and sugar for the glaze to control the sweetness and consistency.
- Optional: Pandan Leaves: Sometimes added to the oil while frying for a subtle aromatic flavor.
The preparation involves first peeling the breadfruit and cutting it into uniform slices or wedges, typically about ½ to ¾ inch thick. A pinch of salt might be sprinkled over the cut breadfruit. Cooking oil is heated in a deep fryer or a large pan for shallow frying. The breadfruit slices are then fried in batches until they turn golden brown and are cooked through, with a slightly crispy exterior. Once the fried breadfruit is ready, it is set aside to drain excess oil. In a separate pan, the honey is heated with a little water (and sugar, if using) until it forms a syrupy glaze. The fried breadfruit pieces are then added to the glaze and tossed gently to ensure they are evenly coated. The glazed breadfruit is then removed from the pan and allowed to cool slightly before serving. It can be enjoyed warm or at room temperature.
Sukun Goreng Madu is best enjoyed warm or slightly cooled, when the glaze is still a bit sticky and the breadfruit retains some of its crispness.
The texture offers a contrast between the slightly crispy or caramelized exterior from frying and the soft, starchy interior of the cooked breadfruit, all coated in a smooth, sticky glaze.
The flavor is a delightful combination of the mild, slightly savory taste of breadfruit enhanced by the richness and sweetness of the honey glaze. The optional pinch of salt helps to balance the sweetness.
Sukun Goreng Madu (Honey-Glazed Fried Breadfruit) is a dish of breadfruit slices that are fried until golden and then coated in a sweet honey glaze.
The preparation involves peeling and slicing breadfruit, frying it in oil until cooked and golden, and then coating the fried breadfruit in a warm honey glaze.
Ingredients ( अनुमानित based on common recipes):
- 1 mature but firm breadfruit (sukun)
- 2 cups cooking oil (for frying)
- ¼ cup honey (madu)
- 1 tablespoon water
- Pinch of salt (for breadfruit)
- Optional: 1 tablespoon granulated sugar (for glaze)
- Optional: 1-2 pandan leaves (knotted, for frying)
Equipment:
- Knife
- Cutting board
- Deep fryer or large pan
- Slotted spoon or tongs
- Paper towels
- Small saucepan
- Spoon or spatula for tossing
Instructions:
- Prepare Breadfruit: Peel the breadfruit and cut it into slices or wedges about ½ to ¾ inch thick. You can remove the core if it’s fibrous. Sprinkle the cut breadfruit with a pinch of salt.
- Heat Oil: Heat cooking oil in a deep fryer or a large pan over medium-high heat. The oil should be hot enough for frying but not smoking. If using pandan leaves, add them to the oil to infuse it with a subtle aroma.
- Fry Breadfruit: Fry the breadfruit slices in batches, being careful not to overcrowd the pan. Fry for about 3-5 minutes on each side, or until they are golden brown and slightly crispy. The inside should be soft and cooked through.
- Drain Excess Oil: Remove the fried breadfruit from the oil using a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil.
- Make Honey Glaze: While the breadfruit is frying, prepare the honey glaze. In a small saucepan, combine the honey and water (and sugar, if using). Heat over low heat, stirring gently, until the honey and sugar are dissolved and the mixture forms a smooth, syrupy glaze. Do not boil vigorously, as this can make the glaze too thick or crystallize. Keep the glaze warm over low heat.
- Glaze the Breadfruit: Once all the breadfruit is fried and drained, transfer the pieces to the saucepan with the warm honey glaze. Gently toss the breadfruit to ensure each piece is evenly coated with the glaze. You can do this in batches if necessary.
- Serve: Remove the honey-glazed fried breadfruit (Sukun Goreng Madu) from the pan and arrange them on a serving plate. Serve warm or slightly cooled as a snack or side dish.
Enjoy this delicious Sukun Goreng Madu!