Chilli (36%), Onion, Vegetable Oil, Lemongrass, Sugar, Ginger, Salt, Spices.
|Servings Per Pack: 8||Avg Qty
|Serving Size: 25 g|
|(58 Cal)||(232 Cal)|
|Protein||0.8 g||3.0 g|
|Fat - Total||4.2 g||16.9 g|
|- Saturated||2.8 g||11.3 g|
|Carbohydrate - Total||4.3 g||17.0 g|
|- Sugar||1.3 g||5.0 g|
|Sodium||415 mg||1660 mg|
Note: Nutritional values are based on average figures and
on standard product formulation. Actual portion size and
nutritional values may vary. Ingredients are subject to seasonal variation.
300g Plain flour
1/2 tsp Salt
1 tbsp Margarine
1 tbsp Cooking oil
100 ml Water
200g Potatoes (diced)
400g Mince chicken
100g Mak Nyonya Instant Chicken Curry Sauce
To make the pastry:
- Combine the plain flour, margarine and cooking oil in a large mixing bowl, gradually add in water and knead the mixture into a firm dough. Shape the pastry into 3mm thick and cut in round shape, cover with cling wrap and rest for 20 minutes.
To make the filling:
- Sauté Mak Nyonya Instant Chicken Curry Sauce and onion over medium heat. Add in potatoes, minced chicken and some water, stir fry until the potatoes are tender.
To prepare the curry puffs:
- Fill the cut round pastry with a teaspoonful of pre-cooked ingredients. Fold in half and crimp the edges of pastry with a fork to seal.
- Deep fry the filled curry puffs until golden brown.
Sauté Instant Chicken Curry Sauce together with 1kg of chicken until aromatic. Add in 200gm potatoes and 300ml water, bring to boil. Lastly add in 200ml coconut milk and simmer over medium heat until chicken are tender.
The premises where this product is made uses sesame, fish and crustacean.