AHG Paste for vegetable curry Sayur Lodeh 50 g
A mix for the preparation of traditional Indonesian vegetable sauce. More
Paste for the preparation of traditional Indonesian vegetable sauce sayur lodeh.
Ingredients: red peppers, soybean oil, onion, galangal, garlic, salt, shallots, sugar, ginger, Lemongrass, ground turmeric, coriander, caraway, herbs and spices.
No added dyes, preservatives and glutamate.
Allergens- soy
Preparation: Indonesian Vegetables Curry
. 1 packet Indonesian vegetable Curry Spice paste
. 2 tbsp vegetable oil
. 450 g (1 lb) combination of cut cabbage, green beans and deep-fry firm tofu
. 2 cups (440 ml) coconut milk or milk
. Curry leaves as garnish (optional)
Step 1 Heat oil in saucepan on medium-low heat.
Add Spice Paste and stir-fry for 1/2 minute.
Step 2 Lower heat; add coconut milk, vegetables and tofu. Bring to boil.
Step 3 Cook for 20 minutes or until vegetables are tender. Serve hot with rice or bread.
Nutritional values in 100g
Energy (kJ) - 772 kJ
Energy (kcal) - 185 kcal
Fats - 14 g of which saturates 2.1 g
Carbohydrate - 11 g of that sugar 9.8 g
Protein - 1.8 g
Salt - 7.3 g
Fiber - 5 g
| Allergens | Soya |
|---|---|
| Net weight | 50 g |
| Protein 100 g | 1,8 g |
| Dietary limitations | Without peanuts, Without celery, Without mustard, Without crustaceans, Without milk, Without mollusc, Without nuts, Without fish, Without sesame, Without Lupines, Gluten-free, Without eggs |
| Energy kcal | 185 kcal |
| Energy kJ | 772 kJ |
| Cuisine | Asian, Indonesian |
| Best Before | 05/2026 |
| Carbohydrates 100 g | 11 g |
| Fats 100 g | 14 g |
| Fiber 100 g | 5 g |
| Country of origin | Thailand |
| S.P. | 15B |
| Compl. Packing pcs | 12 |
| EAN | 8886390201034 |