Instant Penang Curry Noodle Paste

(Net weight: 150g)

Ingredients:

Curry powder, chili, vegetable oil, chili powder, shallot, garlic, lemongrass, salt, sugar.

Category:

Description

Preparation:

1.2 litre water
300ml coconut milk
300g yellow noodles (cooked)
300g rice noodle (cooked)
100g bean sprouts (cooked)
50g fried bean curd puff
8 mint leaves
Others: 4-5pcs long beans (cut into pieces), 8 prawns (peel the shell), 20 cockles (cooked all)
Serving suggestion, per bowl: long beans x 5pcs, prawn x 2, cockles x 5, mint leaves x 2
Adjust according to personal preferences

Cooking method:

1. Boil 1.2 litre water, add the paste and let it boil. Add in coconut milk & fried bean curd puff, keep cooking with lower heat.
2. Blanch noodles and ingredients into 4 portions.
3. Pour the soup into the bowls, add few mint leaves on top. Serve hot.

NUTRITION FACTS
Per 100g NRV%
Energy 363 kcal (1519kJ) 18%
Protein 5g 8%
Fat 33g 55%
Carbohydrate 12g 4%
Sodium 2056mg 103%

Additional information

Weight 120 kg

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