Ingredients: rice flour, garlic powder, onion powder, annatto seeds.
Allergen information: May contain traces of wheat, crustaceans, fish, peanuts, soy and milk.
Preparation : (8 serving) Cut 1 kg oxtail into pieces and boil in 2.5 litre water until meat is tender. Set meat aside. Add 200 g of sliced eggplant and 300 g cut long green beans tot the broth and cook 2 minutes. Prepare peanut sauce by dissolving content of one pouch stew base mix in 25o mL broth and add 170 g of unsweetened peanut butter. Stir in tender meat and peanut sauce. Add 200 g bok choy (sliced). Add salt to taste. Serve with rice and sautéed schrimp paste ( bagoong).
|Saturated Fat||0 g|
|Total Carbohydrate||88 g|