Spicy Pulled-Jackfruit with Wholegrain Rice Cakes

Vegan Mushroom Scallops

Serves: 2

Good For: Snack

Vegan

Add some heat to your rice cake snack with this Vegan Spicy Pulled-Jackfruit Spread recipe, created by Kaneda Pen (Chef Director of MAMAPEN)!

This recipe brings together mouthwatering spicy, savory and sweet ingredients to flavour delicious and meaty pulled-jackfruit.  Enjoy with our crispy whole grain rice cakes for the perfect plant-based snack!

Vegan Mushroom Scallops
Ingredients
  • 2 tablespoons vegetable oil
  • 1 large onion (roughly chopped)
  • 50g peeled ginger (roughly chopped)
  • 1 fennel bulb (roughly sliced)
  • 1 scotch bonnet pepper (roughly sliced)
  • 1 large red chilli pepper (roughly sliced)
  • 1 pinch of sea salt flakes
  • 2 tablespoons runny honey
  • 2 tablespoons gochujang
  • 50ml light soy sauce
  • 20ml rice vinegar
  • 300ml pineapple juice
  • 1 x tin young jackfruit (565g) (drained)
  • Serve over IBIS Rice Wholegrain Rice Cakes.
  • Garnish with sliced red chill & fresh coriander
    Method
    1. Heat the oil in a frying pan or saute pan over medium low heat. Add the onion, ginger, fennel, scotch bonnet pepper* and red chilli pepper. Add a pinch of sea salt and sweat the ingredients until onions become translucent. (*Depending on your preference, you may want to omit the scotch bonnet pepper to make the dish less fiery.)
    2. Next add the honey, soy sauce and gochujang and stir thoroughly before adding rice vinegar and pineapple juice.
    3. Bring to the boil before turning down the heat and allowing the mix to simmer and reduce down by a third. You will now be ready to blend all the ingredients to make your sauce. (NB: This recipe will make approx double the amount of sauce you will need.)
    4. Add the jackfruit and blended sauce to a dry pan and cover with a lid on medium heat. Simmer for approx. 10 mins to allow the jackfruit to warm through. You can check and stir occasionally to ensure the sauce does not catch.
    5. Once warmed through, crush the the jackfruit (a potato masher works well) to separate the fibres. Stir well and continue to heat the sauce until you have a thick consistency coating the jackfruit. Allow to cool.
    6. Serve over IBIS Rice Wholegrain Rice Cakes, garnished with sliced red chill & fresh coriander. Enjoy!

    Spicy Pulled-Jackfruit with Wholegrain Rice Cakes

    Vegan Mushroom Scallops

    Serves: 2

    Good For: Lunch, Dinner

    Vegan

    Add some heat to your rice cake snack with this Vegan Spicy Pulled-Jackfruit Spread recipe, created by Kaneda Pen (Chef Director of MAMAPEN)!

    This recipe brings together mouthwatering spicy, savory and sweet ingredients to flavour delicious and meaty pulled-jackfruit.  Enjoy with our crispy whole grain rice cakes for the perfect plant-based snack!

    Ingredients
    • 2 tablespoons vegetable oil
    • 1 large onion (roughly chopped)
    • 50g peeled ginger (roughly chopped)
    • 1 fennel bulb (roughly sliced)
    • 1 scotch bonnet pepper (roughly sliced)
    • 1 large red chilli pepper (roughly sliced)
    • 1 pinch of sea salt flakes
    • 2 tablespoons runny honey
    • 2 tablespoons gochujang
    • 50ml light soy sauce
    • 20ml rice vinegar
    • 300ml pineapple juice
    • 1 x tin young jackfruit (565g) (drained)
    • Serve over IBIS Rice Wholegrain Rice Cakes.
    • Garnish with sliced red chill & fresh coriander
        Method
        1. Heat the oil in a frying pan or saute pan over medium low heat. Add the onion, ginger, fennel, scotch bonnet pepper* and red chilli pepper. Add a pinch of sea salt and sweat the ingredients until onions become translucent. (*Depending on your preference, you may want to omit the scotch bonnet pepper to make the dish less fiery.)
        2. Next add the honey, soy sauce and gochujang and stir thoroughly before adding rice vinegar and pineapple juice.
        3. Bring to the boil before turning down the heat and allowing the mix to simmer and reduce down by a third. You will now be ready to blend all the ingredients to make your sauce. (NB: This recipe will make approx double the amount of sauce you will need.)
        4. Add the jackfruit and blended sauce to a dry pan and cover with a lid on medium heat. Simmer for approx. 10 mins to allow the jackfruit to warm through. You can check and stir occasionally to ensure the sauce does not catch.
        5. Once warmed through, crush the the jackfruit (a potato masher works well) to separate the fibres. Stir well and continue to heat the sauce until you have a thick consistency coating the jackfruit. Allow to cool.
        6. Serve over IBIS Rice Wholegrain Rice Cakes, garnished with sliced red chill & fresh coriander. Enjoy!

        KANEDA PEN

        Chef Director, MAMAPEN

        Cambodian born & London based chef, Kaneda, took a humbling dive in to hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. 

        At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

        KANEDA PEN

        Chef Director, MAMAPEN

        Cambodian born & London based chef, Kaneda, took a humbling dive in to hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. 

        At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

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