Price: RM 4.80

SHELF LIFE:
24 months
 
PREPARATION METHOD:

1. Marinade 400g of chicken with half teaspoon of turmeric powder and half teaspoon of salt for 10 minutes, then deep fry.
2. Sauté 1 packet of MY Chef Chef Ayam Masak Merah Paste.
3. Add a little water and fried chicken into the Ayam Masak Merah paste, heat until the gravy thickens. Best served while hot.

 
INGREDIENTS:
Tomato, cooking oil, garlic, onion, chilli and chicken essence powder.