Size (length*width*height): 14cm x 17cm x 17cm
Expiry Date: Between 9 to 15 monthsFor cooking
Dry curry paste
Ingredient : Palm oil, Onion, Galangal, Lemongrass, ginger, tcurry powder, salt, sugar,seasoning,citric acid (E330), and Perservatives
1. mix 1 packet KEE HIONG Rendang Chicken Paste with 800g chicken ( cut into pieces ) to fry over medium heat for 5 minutes.
2. add 100ml water, 100ml pure coconut milk to simmer for 15 minutes or until meat is tender and gravy become thicker.
How To Buy
|Zone||Weight||Delivery Fee (RM)|
|West Malaysia||First 2.00 kg||6.00|
|sabah||First 1.00 kg||18.50|
|Additional 0.25 kg||2.65|
|Sarawak||First 1.00 kg||15.80|
|Additional 0.25 kg||1.99|