Shelf Life : 18 months. Keep in cool dry place.No refrigeration needed.
Storage Instructions : Store in cool and dry place away from direct sunlight. Once open keep under refrigeration and consume within 4 days. Mix well before use. Do not consume if the pack is puffed or leaked.
Jackfruit Rendang
(easy-to-cook)
Popular and loved by many in Malaysia, Singapore and Indonesia. We have Vegan Rendang for you.
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Relentlessly slow-cooked and stewed. The end product? Flavorful dish in intense exotic spiced gravy.
Although it takes time to prep and complete this famous dish, the complex structure of flavors is not one you will forget.
Skip all the prepping and tiring stirring and try our authentic Rendang Paste. It will surely remind you of the homemade feeling you know and love.
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YIELDS : 3-5 servings
PREP : 2 minutes
COOKING : 30 minutes
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Packaging : 480 g
Jackfruit (300g) : Jackfruit in brine.
Coconut Cream (65ml) : Coconut cream (99.9%), Stabilisers (INS415, INS412). No preservatives, Trans Fat Free.
Rendang Paste (180g) : Palm Oil, Lemongrass, Onion, Dessicated Coconut, Sugar, Curry Powder, Garlic, Chilli Powder, Mineral (Salt), Galangal (Thai Ginger), Turmeric, Tamarind, Flavor Enhancer INS621, Chill, Soy Sauce, Lime Leaf, Curry Leaf, Spices.
Jackfruit Curry Meaty
(easy-to-cook)
Meat curry is a timeless delicacy and an all-time favorite for Malaysians. Particularly because they are easy to make in big portions and taste better the longer it’s cooked. Now you have Vegan meaty curry.
They are savoury and delicious on a side of steamed rice which can lift up anyone’s day. Even the smell of cooking curry can make any stomach rumble and mouth water.
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The taste is familiar like mother’s cooking yet exquisite like that over-priced restaurant.
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YIELDS : 3-5 servings
PREP : 5 minutes
COOKING : 15 minutes
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Packaging : 480 g
Jackfruit (300g) : Jackfruit in brine.
Coconut Cream (65ml) : Coconut cream (99.9%), Stabilisers (INS415, INS412). No preservatives, Trans Fat Free.
Curry Paste (180g) : Palm Oil, Onion, Galangal (Thai Ginger), Curry Powder, Lemongrass, Chilli, Turmeric, Chilli Powder, Sugar, Flavor Enhancer INS621, Garlic, Mineral (Salt), Curry Leaf.
Jackfruit Curry Fishy
(easy-to-cook)
Unlike Thai curries, Malaysian fish curry is not that sweet because we use coconut milk to complement the spices without overshadowing their flavor. Now you have Vegan fishy curry.
Although the recipe originated from India, our curry cooking paste has been localized to a Malaysian taste. We have perfected the recipe to complement the palate of Malaysians alike.
All you need is okra (lady's fingers), brinjal (aubergine), long beans or eggplants to create the best curry that tastes expertly made yet homemade.
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YIELDS : 3-5 servings
PREP : 5 minutes
COOKING : 15 minutes
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Packaging : 480 g
Jackfruit (300g) : Jackfruit in brine.
Coconut Cream (65ml) : Coconut cream (99.9%), Stabilisers (INS415, INS412). No preservatives, Trans Fat Free.
Curry Paste (180g) : Palm Oil, Torch Ginger Flower, Garlic, Onion, Chilli, Curry Powder, Chilli Powder, Sugar, Turmeric, Galangal (Thai Ginger), Lemongrass, Flavor Enhancer INS621, Mineral (Salt).