Nasi goreng paste gives everyday fried rice an extra-tasty, spicy dimension. It is a textured cooking paste made from onion, garlic, shallot, dried shrimp and tomato paste and spices. ‘Nasi goreng’ means ‘fried rice’ in Malaysia and is a popular national dish. Fry cooked rice with some of the nasi goreng paste until fragrant. Mix in cooked prawns, crab meat and beaten eggs and stir-fry until heated through. Serve at once.
Founded by Mr Yeo Keng Lian in 1900, initially making and selling soy sauce in a small shop in Zhangzhou, Fujian Province, China, Yeo’s moved to Singapore in the 1930s. Today, the Yeo’s range includes beverages, sauces, pastes and noodles, which it exports around the world.
Ingredients: Onion, Garlic, Palm Oil, Sugar, Salt, Tomato Paste, Fried Shallot, Chilli, Lemon Grass, Dried Shrimp (Crustaceans), Soy Sauce (Water, Soybean, Salt, Wheat), Modified Corn Starch, Spice, Colour: E150d; Flavour Enhancers: E631, E627. Allergens are listed in bold.
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