Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)
Malaysian Jackfruit Rendang (Vegan)

Perfect for: Family Favourites, Weekend Feasts

Malaysian Jackfruit Rendang (Vegan)

One of Malaysia’s most iconic dishes, rendang is a rich, slow-cooked curry traditionally served at celebrations. Deeply aromatic and full of flavour, it’s perfectly balanced with pickled onions and fragrant coconut pandan rice. In this menu, you’ll also learn to make a vibrant rendang paste from scratch, building layers of spice, warmth and depth in every bite.

Experience includes everything you need to cook:

  • Jackfruit Rendang
  • Coconut & Pandan Rice
  • Pickled Onions

Did you know we also have a Chicken Rendang menu?

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  • Premium specialist ingredients
  • Detailed recipe cards
  • Cooking guide
  • Cuisine playlist
  • Cultural elements
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Allergen Information

Please note that our boxes and ingredients are packed in a facility that handles all allergens. Specific allergens for each menu are listed under each recipe.

Prep time: 60 mins
Special equipment:
Blender
Ingredients from your kitchen:
Salt Sugar Cooking oil
Heat level:
Medium
Effort level:
Involved

Heritage of the Dish

Ping Coombes

Masterchef Champion of Champions

Listen to Chef Ping describe this menu!

00:00 / 00:00

Rendang. Such a rich and comforting dish, one that is always synonymous with Malaysian cuisine. But what is run down? I hear you say rendang is a dish slow cooked in coconut melt, whipped chrissake, which is toasted coconut added at the end to enrich it, making it the comforting and wonderful dish that it is run down. Is voted one of the top ten things to eat before you die? Brenda, like many shoots in Malaysia, has many varieties rendang dodging which known it as beef render. We have chicken rendang, we have rendang hearty, which is a liver rendang. And then we also have the vegetarian version. We have jackfruit rendang. We have rendang fish. So there are many, many varieties of run-down. Then in every region in Malaysia has its own rendang version too. I have taken the course spices of the Randalls that I know and love and make it into this recipe that is easily created by you in your home kitchen. Rendang traditionally is a laborious dish to me and therefore is a celebration dish, a dish that is worth the effort to celebrate something special. So we always have run down during eat, which is Hari Raya in Malaysia. I have had the privilege to watch how Rendang was made in a village environment in Malaysia. During my cousin's wedding, I remember arriving to this wedding, and the wedding celebration has gone on about four or five days. Everyone in the village has turned up to help and they have kept in to buy this cow for my cousin's wedding and the men slaughtered at the women cup. And it was a team effort and we have each and every bit of this cow and it set the entire village. It was such a joyous occasion as a wonderful way to celebrate the life of a new couple and also we make sure that we celebrate the life of the cow by eating every bit of it to make it wonderful rundown. Let me give you a tip. Eat rent out. We have plenty of rice. Custard sauce is to die for and they make such great leftovers. The flavors develop better the next day. So it's a great dish to make in advance as well.

Rendang is a much-loved Malaysian dish, traditionally served at celebrations, weddings and festivals. It is slow-cooked in coconut milk until rich and tender, with kerisik (toasted coconut) added for deep, nutty flavour. Brought to Malaysia through trade and migration, it was adapted into local cuisine and originally developed as a way of preserving meat.

Hero Ingredients

Galangal

Also known as Siamese ginger, galangal is a key aromatic in Malaysian cooking, forming the flavour backbone of many rich curries and pastes. Closely related to ginger, it has a more peppery, citrusy and slightly sharp heat with a fragrant, earthy depth. It’s essential in dishes like chicken rendang, where it builds warmth, complexity and authentic Southeast Asian flavour.

Lemongrass

A true hero of Malaysian cooking, lemongrass brings the unmistakable citrus lift that makes any dish so moreish. Its fresh, zesty aroma cuts through the richness of coconut and slow-cooked spices, balancing every layer of flavour. Bruised and blended into the paste, it unlocks that signature fragrance that makes your dish instantly come alive.

Kashmiri Chilli Whole

Kashmiri chilli is essential for building the deep, rich colour and gentle warmth that defines this dish. Unlike fiery chillies, it brings a mild heat with a subtle smoky sweetness, allowing the complex spice paste to shine without overpowering it. A key spice for authentic balance in Asian cooking.

Kecap Manis

A key ingredient in Malaysian cooking, kecap manis is a thick, sweet soy sauce made with palm sugar for a rich, caramel-like depth. Its glossy, syrupy texture adds both sweetness and umami, creating balance in marinades, stir-fries and sauces. In dishes like rendang, it helps round out bold spices with a deep, savoury-sweet finish that’s instantly moreish.

Recipe details

A vegan take on a classic Malaysian Rendang, the creamy jackfruit and roasted sweet potatoes work perfectly with the vibrant spicy Kashmiri dried chillies.

Ingredients
  • Cinnamon sticks
  • Coconut milk
  • Cooking oil*
  • Coriander powder
  • Dessicated coconut
  • Galangal
  • Ginger
  • Jackfruit
  • Kaffir lime leaves
  • Kashmiri dried chillies
  • Kecap manis
  • Lemongrass
  • Onion
  • Salt*
  • Sugar*
  • Sweet potato
  • Tamarind paste
  • Vegetable stock powder
  • Water*

*From your kitchen

Equipment required

A blender, knife, chopping board, rolling pin, oven tray, large frying pan, small frying pan, small saucepan.

Jackfruit & Sweet Potato Rendang
Allergens
Contains Gluten, Soya, Sulphites
Please note that our boxes and ingredients are packed in a facility that handles all allergens
Macros Per Person
NUTRITION
PER PERSON
Protein (g)
7.2
Energy (kcal)
761
Fat (g)
48
Carbohydrate (g)
67
Based on 2 person recipe and uncooked raw ingredients provided.

Sticky jasmine rice enriched with the soft aroma of pandan leaf and delicate creamy coconut.

Ingredients
  • Coconut milk
  • Ginger
  • Jasmine rice
  • Pandan leaf
  • Sea salt
  • Water*

*From your kitchen

Equipment required

A saucepan with a lid.

Coconut & Pandan rice
Allergens
Contains None
Please note that our boxes and ingredients are packed in a facility that handles all allergens
Macros Per Person
NUTRITION
PER PERSON
Protein (g)
6.8
Energy (kcal)
371
Fat (g)
11
Carbohydrate (g)
61
Based on 2 person recipe and uncooked raw ingredients provided.

A quick and vibrant side dish that gives a wonderful contrast to rich curries.

Ingredients
  • Black peppercorns
  • Red onion
  • Salt*
  • Star anise
  • Sugar*
  • Water*
  • White wine vinegar

*From your kitchen

Equipment required

A knife, chopping board, small saucepan.

Pickled Onions
Allergens
Contains Sulphites
Please note that our boxes and ingredients are packed in a facility that handles all allergens
Macros Per Person
NUTRITION
PER PERSON
Protein (g)
0.9
Energy (kcal)
85
Fat (g)
0.5
Carbohydrate (g)
16
Based on 2 person recipe and uncooked raw ingredients provided.

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Nidhi and Sahil,
Founders

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