Register

Nidanjuku Curry Hot [glico] - 160g

Nidanjuku Curry Hot [glico] - 160g

2 Danjuku curry is for the people who love spicy hot.
You can enjoy the rich taste of light brownonion and beef, also sharp hotness of coarsely ground spices.

Glico Nidanjuku
curry
*image

More details


28,90 zł tax incl.

D029


Notify me when available


Previous Next

curry
Directions (8 servings)
==================================
●Ingredients:
・Glico nidanjuku curry: 1 packet (160g)
・Meat: 320g
・Onion: Medium 2 and 1/2 pieces (500g)
・Potatoes: Medium 1 and 1/2 pieces (225g)
・Carrot: One and a half pieces of small size (150g)
・Salad oil (or butter): 2 tablespoons
・Water: 900ml (4 and 1/4 cups)

1 Heat salad oil in a thick pot, and fully stir-fry meat and vegetables which were cut into bite-sized pieces.
2 Add water and bring it to boil; remove the bubbles on the surface of the soup. After the materials turn soft, boil for about 15 minutes first with low heat and then with medium heat. (Approximately 20 minutes)
3 After taking off the heat, separate the roux and add it, and mix.
4 Boil it again with low flame until it gets thick to an appropriate extent. Then take it out of the pan.
* While using half quantity of Roux (4 plates), half quantity of ingredients and water 550 ml, (2 and 3/4 cup).
==================================

Ingredients: Edible fat(Animal fat, Palm oil), Wheat flour, Sugar, Salt, Curry Powder(Turmeric, Coriander, Cumin, Fennel, Spices), Corn starch, Vegetable paste, Hydrolysed, Protein, Soy sauce powder, Whey powder, Lactose, Chicken bouillon, Yeast extract, Dextrain butter, Glucose, Vegetable extract, Fermented spices, Flavour enchancer:E621, E631, E627, Colour:E150A, Aroma emulsifiers:E322, E471, Acidifiers:E330, E270

Storage Instructions: Keep away from direct sunlight and store in cool, less humid places.
Precautions In Use: After opening, put it in plastic bag or sealed container and store it in refrigerator.

BBD: 2015-02-25
Japan

No customer comments for the moment.

Only registered user can post a new comment.