Mixture of vegetables and spices for Nasi Goreng
Seasonal with pulses for Nasi Goreng
Ingredients: dried vegetables 50% (onion, white cabbage, kale, leek, red pepper), spices 50% (pepper, coriander, chili, curcuma, cumin, galangal, ginger, dextrose, palm oil, garlic, maltodextrin, SHRIMP powder, yeast extract, natural aroma, flavor enhancers: E621, E631, acid: E330).
Direction: Leave 25g. of the mixture approx. 10 minutes 100 ml warm water.
Average nutritional value per 100g.
Energy 1125 KJ / 269 Kcal.
Fat 4.2g.
of which saturated fatty acid 1.8g.
Carbohydrate 50g.
of which sugars 17g.
Protein 11g.
Salt 0.09g.
NASI GORENG
Recipe:
450 g white rice,
250 g pork or chicken, pepper & salt,
2-3 EGGS,
2 tbsp vegetable oil, Nasi Goreng Mix (swollen).
Cook the rice.
Season the meat with pepper and salt and fry it in oil until it turns light brown.
Add 2 EGGS and stir.
Add the swollen mixture and the cooked rice.
Mix well with a fried egg, satay, prawn crackers and a fresh s.
Preparation time: 20 min.
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