Hello and welcome to In the Kitchen with Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to eat jackfruit seeds or
how to cook jackfruit seeds.
There's a variety of ways to cook them.
I'm just going to show you one of the most popular ways,
which is to boil them and then my little spin on it.
Yeah, I haven't really seen a lot of people do.
This is I will actually after I boil it and then you
can eat them.
Right.
Then I'm going to frame up almost like making hash
browns with it.
And so a couple, two different ways boiling and then frying.
Really easy to do simple ingredients.
If I can do it, you can do it.
And if you haven't seen my video on jackfruit, how to open
it up and how to dig out the fruit on the inside.
Check out that video as well.
Let's get started.
Before we move on, make sure to subscribe to my channel and hit
that notification bill so you don't miss out on any of
my new videos.
So right here I have a bowl with some jackfruit seeds,
and all we need to do is take it over to the stovetop and
boil these out.
OK, I have the heat on the burner, set too high and I
have my pots just shy of half full with water and I'm going
to take my seeds and I'll just put those right in there.
And we want to bring this water to a boil.
And I will add also add about between a fourth of a teaspoon
and a half a teaspoon of salt to the water, and once it
starts to boil,
turn the heat down to medium.
And we'll just cover it and let it cook for 15 or 20 minutes
until they are four fork tender.
Oh, right, I am going to remove the lid
and I'm going to test one of these with a fork.
Fork tender it is,
and how to get them sometimes.
I'm going to let it go for about five more minutes.
It's a little bit too hard
and I'll just leave it uncovered for
about five minutes.
And you'll notice some of the white membrane part of the
shell has fallen off, which is really good, that's what
we want, because we don't want to eat that.
And you can kind of skim them out as this is boiling or we're
going to get rid of them later also when we call them.
All right, I'm going to try one of these.
Great
went in
fairly easy.
Good, so I'm going to turn the heat off
and then.
We'll take it over here to the corner and we'll warm up.
And then once they are drained, let them cool a
bit until I can handle them 15, 20, 30 minutes,
something like that.
All right, and once they are cool enough to handle, then you
want to remove the outer membrane.
It was that white part that was on the before.
And sometimes it's easier than others to remove it, but you
want to peel it off, you don't have to worry about the brown
part as much.
That part is edible, doesn't taste as good, but.
I want to get the white part of.
So this part can be a little tedious.
It's nice when they fall off during boiling.
But you see that part right there.
We want to remove that.
And then you can try to remove the brown part if you want,
or just leave it like this.
And so now you could eat this like this and a lot of people
would just stop right there and then they eat it like this.
And to me, the taste is kind of like a mix between a chickpea
and a potato, a little bit of a starchy taste, not a
very strong, starchy taste.
You can just, like, put some salt on there after you peel
and just eat them like a snack.
Or whether you could do is after they're all after you get
the shell and peel them,
then you can
fry them, which is what I'm going to do.
But they're definitely ready to eat just as they are
right now.
So, again, just remove as much of that peel as you can.
You don't have to worry too much about the brown parts,
but sometimes they come off really easy.
Like that one came off really easy.
An easy way to get that outer membrane or shell off of that
seed is to just come in here and cut it in half.
Like that, and then if you just kind of squeeze it.
It'll come right out of there and sometimes they'll pull even
that brown part, but the brown part's fine to eat as well.
But it comes off really easy if you do it that way, instead of
trying to, like, use your fingernails and dig around and
pull it off.
So if you just pinch it like that, she comes away from
from the seed.
All right, and now they are all completely peeled, I did leave
some brown on some of them and some of them, the brown came
off really easy.
It doesn't really matter about the brown.
It's totally edible.
And it's not that big of a difference if you eat it.
But you definitely have to get that other shell, which is like
this one if you get that one off, because that's kind of
really hard to eat and not appetizing at all.
So there we go.
And then, like I said, you could just sprinkle this
with some salt and eat it just like that or take it over to
the stovetop and fry it up.
All right.
I have my skillet here and I have the temperature set to
medium and I'm going to add a little bit of oil.
You could use coconut oil.
Vegetable oil,
you know more.
You could do clarified butter, just use your favorite cooking
oil depending on how healthy you want to be.
So I'm going to let that oil heat up and once the oil
heats up, I'm going to pour these right in there.
You can also sauté onions first, cook some onions
first before putting these in, and I'm essentially going to
just treat this like a potato.
And they're already cooked and ready to go, and now I'm just
going to sell them a little bit, frame up a little
bit and just get a little bit of color, a little bit brown
color on their.
Just to give it a nice little flavor and then I'll put
in some salt.
And then Pepper.
And you could add some paprika right now, too, if you
wanted to
add a little bit of garlic powder.
I guess the healthiest way to eat is would have been to just
eat them plain without frying them in any kind of an oil.
But this is a great way to kind of mix it up a little.
All right.
So I started this for about eight minutes.
And you can see like this one is like Brown.
And I can tell that it's kind of crispy.
They don't only be like that, but just nice to get a little
bit of color on these.
OK, now I can remove turn the heat off
and then what I can do is I can just kind of tilt my pan and
just allow that excess oil to drain.
You could also scoop these onto like a paper towel,
a couple of sheets of paper towel to dry them that way.
I just kind of do the angle method like this and then I'll
take these off and put them on a plate.
And that is how I prepare jackfruit seeds to
eat really easy.
It is tedious, it takes a bit of time.
But if you're one that doesn't like to throw away things
like seeds, especially if they're edible, then this is
how you can prepare them.
You could just boil them out of the salt and eat them
that way.
Or after you boil them, you can frame up.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
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Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into this.
Oh, yeah.
Uh
huh.
Definitely a mixture between a potato and a chickpea and even
like a chestnut, kind of all those mixed together,
and that's kind of what you got.