800g canned organic young jackfruit
10 pieces kaffir lime leaves
3 stalks lemongrass (white part bruised)
215g shallots
80g garlic
23g fresh ginger
17g fresh turmeric
5 pieces medium-sized fresh red chilli
15g galangal
5g galangal (bruised)
2 tbsp chilli paste
312g kerisik (cooked coconut paste)
500g coconut cream
80g tamarind paste
15g red sugar
1/2 tbsp turmeric powder
9g mushroom seasoning
2 tbsp cumin seeds
2 tbsp coriander powder
1/2 tsp soy 'shrimp' paste (optional)
1/2 cup of water
400g frozen mixed vegetables (carrots, peas, sweetcorn)
Puff pastry

Instructions:

Add chopped shallots, garlic, fresh ginger, turmeric, red chilli and 15g galangal into a blender with 1/2 cup of water and blend until smooth.
Toast cumin seeds and coriander powder in a dry hot pan until fragrant.
Pound toasted spices with a pestle and mortar into a coarse powder. Set aside.
With the pan at medium low heat, add blended ingredients, mushroom seasoning, soy 'shrimp' paste, chilli paste, cumin, coriander, turmeric, kerisik, salt, coconut cream and 1/2 cup of water. Stir well.
Add bruised lemongrass stalks, 5g galangal and lime leaves. Cover and bring the sauce to a simmer.
Add tamarind juice and red sugar. Stir well.
Add shredded young jackfruit. Stir well.
Cover and simmer for 20 minutes. Stir occasionally to prevent burning at the bottom of the pan.
Add 400g of mixed vegetables into the pan. Stir well.
Scoop opor nangka into small baking dishes.
Thaw puff pastry according to the package instructions.
Dust the clean surface area with flour and roll out puff pastry to ¼ inch thickness.
Cut out puff pastry sheets in sizes large enough to lay on the top of the entire baking dishes.
Cut slits on top so that hot air can escape during the baking process.
Brush the top of the puff pastry with plant-based milk mixed with a tiny drop of vegan yellow colouring.
Bake puff pastry according to the instructions on the package or until golden brown.
Remove from the oven.

Ryza and Nora "As Muslims, veganism has brought us closer to our faith by helping us live a more compassionate, sustainable and healthy lifestyle. It makes us think more consciously about our food choices, the types of products and services we procure, how it impacts others and the environment. We hope our message and actions inspire others to do the same too."