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 Tikka Masala
(easy-to-eat)
Our jackfruit tikka masala is a delicious, vegan spin on the classic Indian recipe, sure to become your new family favourite. Tandoori style gravy.
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​We made it with green jackfruit chunks roasted with a homemade tikka masala paste and then simmered in spicy curry sauce.
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Many vegan tikka masala recipes use store-bought
mock meats or simply use legumes.
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But we wanted an unprocessed alternative, yet as similar to actual recipe as possible in terms of texture. And young jackfruit is absolutely perfect for this!
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Why is it good for you? Because jackfruit is magical, fibrous and friendly to our stomachs! And also because this doesn't have anything lab grown.
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Best serve it hot with rice or roti.
​​​YIELDS : 3 servings
COOKING : 4 minutes
Packaging : 250 g
Jackfruit (40%), Water, Tomato, Kashmiri Red Chilli, Onion, Melon Seeds, Refined Sunflower Oil, Brown Onion, Salt, Garlic, Sugar, Spices and Condiments, Ginger, Corn starch, Herbs, Green Chilli, Natural Flavouring Substances, Natural Vinegar, Yeast Extract (No Allergens).
Jackfruit Butter Masala
(easy-to-eat)
Our jackfruit butter masala is a delicious, vegan spin on the classic Indian recipe, sure to become your new family favourite.
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We made it with green jackfruit chunks with a homemade butter masala paste and then simmered in spicy curry sauce.
Many vegan butter masala recipes use store-bought mock meats or simply use legumes.
But we wanted an unprocessed alternative, yet as similar to actual recipe as possible in terms of texture. And young jackfruit is absolutely perfect for this!
​​
Why is it good for you? Because jackfruit is magical, fibrous and friendly to our stomachs! And also because this doesn't have anything lab grown.
​
Best serve it hot with rice or roti.
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​YIELDS : 3 servings
COOKING : 4 minutes
Packaging : 250 g
Jackfruit, Water, Tomato, Plant based cooking cream (Water, Edible vegetable fat, Sugar Pea protein, Maltodextrin, Stabilizers (INS 412, INS 415), Iodised salt, Cashew, Refined sunflower oil, Onion, Garlic, Ginger, Iodised salt, Corn starch, Sugar, Spices and Condiments.
Jackfruit Malabar Curry
(easy-to-eat)
Jackfruit Malabar Curry is packed with creamy coconut gravy along with raw jackfruit, a ready to eat cook meal. Made with onions, tomatoes and raw jack cooked in selected Kerala spices with coconut and topped with curry leaves.
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Scooped up with warm rotis, over fragrant rice, dosa or normal white bread; this is a true treat.
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Why is it good for you? Because jackfruit is magical, fibrous and friendly to our stomachs! And also because this doesn't have anything lab grown.
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• Creamy Coconut
• Aromatic Spices
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​​YIELDS : 3 servings
COOKING : 4 minutes
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Packaging : 250 g
Jackfruit (40%), Onion, Water, Vegan Coconut Milk Powder, Spices and Condiments, Refined Sunflower Oil, Garlic, Ginger, Tomato Paste, Iodised Salt and Curry Leaves.
Jackfruit Kung Pao (no onion, no garlic)
(easy-to-cook)
This easy vegan jackfruit kung pao is better than anything you'll get from a takeaway. The dry chillies deliver a hot and spicy kick, while the red peppers tone it down with a layer of sweetness. It's clean-tasting and fresh, and not in any way greasy or heavy. Serve on its own with rice, or with a selection of other dishes as part of a more elaborate meal.
Chinese takeout made at home? Yes please!
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YIELDS : 3 servings
PREP : 10 minutes
COOKING : 10 minutes
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Packaging : 350 g
Jackfruit : Tender Jackfruit, Purified Water.
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Kung Pao Paste : Plum Sauce, Soy Sauce, Chili Sauce, Dark Soy Sauce, Soy Sauce, Sugar, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Palm Oil, Dried Chili, Sodium Benzoate, Xanthan Gum, Rice Vinegar, Yeast Extract, Spices.
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).