Halal House Spicy Japanese curry roux (Kari ala Jepang) 300g for 16 servings

Halal House Spicy Japanese curry roux (Kari Ala Jepang) 300g for 16 servings 300g/box 1 box for 16 serving Halal certified by Majlis Ulamak Indonesia Brand House Japan HOW TO COOK (for 4 servings) BAHAN-BAHAN 1. Sebiji bawang holland size sederhana - hiris seperti wedges (tebal 1 cm) 2. 1-2 biji kentang - potong kiub (dlm 1 cm besar) 3. Separuh karot - potong kiub (dlm 1 cm besar) 4. Ayam (boneless legmeat) 125 gm - potong kecil 5. Air 450 ml 6. Curry Roux 75g dan minyak masak CARA-CARANYA 1. Panaskan minyak sayuran 1-2 sudu besar 2. Masukkan bawang dan tumis sampai bawang menjadi translucent (lut sinar), selalu kacau supaya bawang tidak hangit. 3. Apabila bawang sudah translucent, masukkan karot 4. Kacau 1 minit 5. Masukkan kentang, kacau 1 minit 6. Masukkan ayam, kacau selalu 7. Bila daging ayam sudah putih yakni tidak merah lagi, masukkan air 450 ml 8. Tutup periuk dgn tudung periuk, masak atas api sederhana selama 15 minit. 9. Bila sudah 15 minit, padamkan api dan biarkan dlm 3 minit untuk menurunkan suhu 10. Masukkan roux 75gm dan kacau sehingga roux betul-betul larut (pastikan api tidak dinyalakan semasa proses ini) 11. Bila roux sudah larut, nyalakan api, tutup periuk dgn tudung dan masak dgn api kecil selama 10 minit 12. Kacau selalu supaya tak hangit 13. Sedia untuk dihidangkan bersama nasi dan jeruk Hait! Siap! Dekiagari ! Itadakimasu INGREDIENTS Vegetable Oil, Wheat Flour, Sugar (Contains Sulphites Preservative), Salt, Spices, Curry Powder (5%), Flavour Enhancer (Monosodium Glutamate, Disodium Inosinate), Chili (2%), Food Colouring Caramel Class I, Seasonings (Contains Soy Protein Hydrolysate, Flavour Enhancer Disodium Guanylate), Natural Flavour, Acidity Regulator (Citric Acid), Dextrose Monohydrate. CONTAINS ALLERGEN, PLEASE SEE INGREDIENTS LIST PRINTED IN BOLD. Storgae Method Store unopened packages in a eeel and dry place away from direet sunlight. After opening place in a sealed comainer and store in a refrigerator. The surface er inside et the curry вамсе mix (rows) may turn white, put twe la a result of the properties of the oils and fats and does not affect product quality