INGREDIENTS:
Shallot, Garlic, Peanut, Sugar, Spices, Chilli, Salt, Oil & Sodium Benzoate.
COOKING METHOD FOR SATAY BEE HOON:
1) Mix 230g of Satay Paste with 420ml of water into a saucepan. Stir frequently & bring to a boil till its boil.
After that put aside & do not cover.
2) Bring a small saucepan of water to boil & put in the Mee Hoon & ingredients like meat, liver, cuttlefish,
dried beancurd, prawn, kang kong & beansprouts until cooked. Drain well, then dish out onto a plate,
pour the hot satay gravy onto the mee hoon before serving.
COOKING METHOD FOR FRYING MEAT:
1) Pour 230g of Satay Paste into a frying pan & stir it. After that, add in about 500g of meat & stir fry again.
You may add in a bit of water in order to get more gravy. Once the meat is cooked, you may serve it.
STORAGE:
Best kept refrigerated.
Net Weight: 230g
(Product of Singapore)