Cheffaro Chicken Curry Paste 200g

Cheffaro Chicken Curry Paste 200g
RM 5.09
RM5.09/each

Product Description

Legal Disclaimers

This product is certified halal by Jakim. Suppliers’ halal certification for local chicken/beef are from JAKIM/JAIN whilst imported beef/buffalo/lamb/mutton from Islamic bodies recognized by JAKIM in Australia, New Zealand, India

Features

Spiciness (Moderate), Malaysian Traditional Recipe, Halal

Serving size: 33g (1.16oz)

Ingredients

Vegetable Oil (Palm Oil), Onion, Sugar, Salt, Galangal, Chilli Powder, Lemongrass, Curry Powder, Garlic, Dried Shrimp, Monosodium Glutamate (E621), Modified Starch (E1422), Candle Nut, Curry Leaf, Turmeric, Ginger, Sodium Benzoid (E211)

May Contain Dried Shrimp, Candle Nut and/or Peanut

Nutritional Information

Nutrition
per 100gPer 33g
Energy (kJ)1343 kJ443 kJ
Energy (kcal)321 kcal106 kcal
Protein 6 g2 g
Carbohydrate 19 g6 g
Total Fat 25 g8 g
Saturated Fat 17 g6 g
Sugar11 g4 g
Dietary Fibre 7 g0 g
Sodium 1791 mg591 mg
Potassium 535 mg177 mg

Reference intake of an average adult (8400kJ/2000kcal)

Product Information

Third Party Logos

Halal-certified Local 'JAKIM'

Country of Origin - Malaysia

Preparation and Storage

Cooking Guidelines

Cooking Instructions - General
1. Heat wok. Add 1 packet of Cheffaro Chicken Curry Paste with 1.3kg of (chopped bite size) chicken and fry at the medium heat for 5 minutes. Add water if it's too dry
2. Add 350ml water, stir and cover lid. Simmer in medium heat for 15 minutes or till cooked. Open lid, add in pre-fried potato (add some water if curry is too dry) and cook for another 5 minutes
3. Add in 200ml fresh milk or coconut milk. Stir well and cook for 2 minutes in low heat. Serve hot

Serve 6-8 persons

Name and Address

Manufacturers Address

ES Food Industries Sdn Bhd.,
No.11,
Persiaran Sabak Bernam,
Section 26 (Hicom),
Shah Alam 40400,
Selangor Darul Ehsan,
Malaysia

Packaging

Numeric Size

Numeric Size - 200

Unit (specific)

Unit (specific) - Grams

Average Measure

Average Measure (e)

Using Product Information

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