Ingrédients
Vegetables (onion, garlic), 11% soya sauce (water, SOYA beans, WHEAT, salt), 9% spices (galangal root, chillies), sunflower oil, 6% tamarind puree (tamarind, water, preservative: potassium sorbate), tomato puree, cane sugar, palm sugar, soya puree (water, SOYA beans, salt, WHEAT flour),
candle nuts, 1% lime leaves, potato starch, preservative: potassium sorbate.
Allergènes
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 758 / 181 |
| Total fat | 9.4 g |
| saturated fat | 1.1 g |
| Carbohydrates | 19.5 g |
| of which sugars | 15.3 g |
| Proteins | 3.4 g |
| Salt | 2.8 g |
Préparation
Bakken pan
Requirements (serves 3): 500 g Chicken thigh meat, diced • 165 g Bumbu Paste for Ayam Kecap. Preparation: Stir-fry the chicken with a dash of oil. Add the Bumbu Paste for Ayam Kecap and stir well to combine. Reduce heat and leave uncovered, allowing the Bumbu to slowly cook through and caramelise.
Détails du contact
Verstegen Spices & Sauces BV
P.O. Box 11041, 3004 EA Rotterdam, The Netherlands.
Consumer Support:Cette spécification provient de la base de données de PS in foodservice.
Le fabricant de ce produit est responsable de l'exactitude des données. Clause de non-responsabilité