Tung Kee Curry Paste Traditional Penang Vegetarian 380g

Ingredients: Palm Oil, Chili, Lemongrass, Curry Powder, Curry Leaf, Ginger, Sugar, Salt.

Prepare: Vege Char Siew, Vege Squid, Vege Chicken, Bean Curd Puffs, Yardlong Bean, Bean Sprouts, Noodle/Rice Vermicelli.

Cooking Methods (For 3 persons):

• In 850ml± boiled water, put in 3 1/2 poons of Penang Vegetarian Curry Paste and keep boiling for 15mins. Add on coconut milk and bean curd puffs, and keep cooking. May increase or reduce the paste according to preference flavour.
• Place cooked rice vermicelli / noodle, yardlong bean, bean sprouts place on a bowl. Garnish with cooked vege char siew, vege squid, vege chicken.
• Pour the hot cooked Vegetarian Curry soup into the bowl, ready to serve.

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