Halal
KANGKONG CHILLI PASTE 马来风光辣椒 (1KG)
SKU: KKCP-TS-1KG
Enjoy easy-to-prepare Sambal Kangkong or chilli-based water spinach with our tasty chilli paste! The chilli paste also goes wonderful with fragant white rice!
Packaging Size: 1kg
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 1 month after opening and keep refrigerate if not in used.
Enjoy easy-to-prepare Sambal Kangkong or chilli-based water spinach with our tasty chilli paste! The chilli paste also goes wonderful with fragant white rice!
Packaging Size: 1kg
Country of Origin: Singapore
Shelf Life: 1 year in its original store packaging under cool and dry condition. Best consumed within 1 month after opening and keep refrigerate if not in used.
S$7.43
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Description
Vegetable Oil, Chillies, Dried Shrimp, Garlic, Shallot, Shrimp Paste, Sugar, Monosodium Glutamate, Candlenut, Ginger, Lemongrass, Galangal, Turmeric, Spices, Benzoic Acid (E210).
Allergens Claim
Contains Crustacean, Fish, Treenut.
All food additives used are from plant, animal and synthetic origin.
May contain traces of cereal containing gluten, fish, milk, crustacean, mollusc, peanut and treenut.
Manufactured on equipments that also process Peanut, Sesame, Fish, Crustacean, Soyabean and Wheat products.
All food additives used are from plant, animal and synthetic origin.
May contain traces of cereal containing gluten, fish, milk, crustacean, mollusc, peanut and treenut.
Manufactured on equipments that also process Peanut, Sesame, Fish, Crustacean, Soyabean and Wheat products.
Preparation
Sambal Kangkong - Ingredients:
Kangkong* --- 400g
Tungsan Kangkong Chilli Paste --- 100g
Water or stock --- 50ml
Cooking Method:
1. Pre-mix Tungsan Kangkong Chilli Paste with water, add into wok and on the fire.
2. Once the wok is hot, add in Kangkong and stir fry at high heat briskly till the leaves have withered. Season with small pinch of sugar or salt.
*You can also use water spinach, lady finger, chinese spinach, long bean etc.*
Kangkong* --- 400g
Tungsan Kangkong Chilli Paste --- 100g
Water or stock --- 50ml
Cooking Method:
1. Pre-mix Tungsan Kangkong Chilli Paste with water, add into wok and on the fire.
2. Once the wok is hot, add in Kangkong and stir fry at high heat briskly till the leaves have withered. Season with small pinch of sugar or salt.
*You can also use water spinach, lady finger, chinese spinach, long bean etc.*
