KENYALANG Sarawak RED RICE VERMICELLI is made from high quality-grown Sarawak Red Rice, which is a local rice variety planted by the Bidayuh community from Siburan, Serian and Lundu in Sarawak. Compared to the regular white vermicelli which contains mainly carbohydrates, the Kenyalang Red Rice Vermicelli is rich in fibre, nutrients and high in antioxidants. It does not contain any preservatives, additives, or colouring. The red colour of the vermicelli comes naturally from a flavonoid property known as anthocyanin, which is found in the Sarawak Red Rice. This healthy vermicelli is delicious served hot or cold; added to stir-fries, soups, and salad.

✅Origin : Siburan/Serian/Lundu, Sarawak

✅Tribe : Bidayuh (Dayak)

✅Rice Type : Sarawak Red Rice

✅Weight : 300g

Cooking Instructions:

1. Soak vermicelli in hot water for 4-5 minutes and drain away the water
2. Fry or boil vermicelli as desired. Add meat, shrimp, vegetables etc to make a delicious dish.

Ingredients:

Sarawak Red Rice, Brown Rice, Sago Flour, Corn Flour, Water

Nutritional Content:

Energy 1544 (kJ/100g)

Carbohydrate 80.2 (g/100g)

Protein 5.8 (g/100g)

Fat 2.6 (g/100g)