HOUSE CREAM STEW | 140G
japanese style rich and mild cream base stew with vegetable bouillon flavour
Easy 4 servnings x 2 trays cube type
1. Cut 300g chicken or pork, 2 carrots, 2 onions and 2 potatoes into a bite size cubes. Stir fry them in oiled pot to lightly brown.
2. Add 800ml water on bring it to boil. Lower the heat to medium and simmer for 15 mins until the ingredients become soft.
3. Turn off the heat and break the stew cubes into pieces following the lines on the tray. Turn on the heat to low and simmer for about 5 mins to dissolve the cubes. Mix well from the bottom while simmering not to burn the mixture.
4. Add 300ml of milk and cook for about 5 mins with low heat. It is ready to serve.