Palm Oil, Flour, Salted Egg Yolk, Sugar, Slat, Monosodium Glutamate (E621), Sodium Benzoate (E211)
1. Heat up some chili padi & curry leaves with 100g margarine.
2. Add in 120g paste & heat up (under low heat)
3. Add in 350g (Pre-fried meat, seafood or vegetables) mix well & ready to serve.
How To Store:
Keep in room temperature