Ingredients: Freshly ground peppers, onions, shalot puree (shalot 74.2%), vegetable broth, natural aroma, garlic paste (garlic 75%), sunflower oil, salt, gluten, soy sauce (molasses, water, soybean extract (water, soybeans, wheat flour), caramel, preservative (E2111), fatty acid (lactic acid), aroma, paprika powder, sugar, garlic powder, ginger, freshly ground ginger, sereh, laos, preservative (E200, E210, E260). May contain traces of sulphites.
Allergy information: gluten and soy.
500 gr. beef in cubes or 1 chicken or 500 gr fried fish (mackerel, jelly) in pieces.
Fry the meat (the chicken) with 2 tablespoons of oil. Add the seasoning mix and stir well. Add 600 ml of water. On low heat, stirring occasionally, simmer gently. For fish, add the spice mixture in 1 tablespoon of oil and add 300 ml of water. Let the bali sauce simmer for a few minutes on low heat. Serve the sauce over the fried fish.
|Saturated Fat||4.15 g|
|Total Carbohydrate||46.2 g|