| SKU | 600g-asian-noodle-salad-mono-congo | sourdough-bread-mono-congo | 1-2-kilo-coffee-tamarindo-bbq-pork-ribs-mono-congo | 700g-jalapeno-white-bean-chicken-chili-for-2-mono-congo | 5″x10″-chicken-pot-pie-for-2-mono-congo | 167ml-spicy-pineapple-papaya-hot-sauce-mono-congo |
| Content | 600g Asian Noodle Salad (Mono ConGO)
Rice noodles, sweet chili lime dressing, sesame seeds, mixed veggies & Chinese cabbage. | Sourdough Bread.
Made with a sourdough starter (culture made from flour and water), sugar, salt, and warm water to make a mild sourdough with moist insides and chewy crust. | Coffee rubbed slow-cooked pork ribs in a Tamarindo BBQ Sauce. Packed in 1/2 kilo (serves 2)
Cooking Instructions: Thaw until soft. Cook on grill for 10-15 minutes. If baking, bake in the oven for 10-15 minutes at 385 degrees. | A creamy chili with tender white beans, roast jalapeños, shredded chicken and corn in tangy white sauce. | 5″x10″ Chicken Pot Pie for 2 (Mono ConGO)
Made with a flaky, buttery crust, a creamy sauce and a hearty mix of chicken and vegetables.
Cooking Instructions: Thaw for two hours until soft. Bake in the oven at 375 degrees for approximately 40 minutes. | 167ml Spicy Pineapple Papaya Hot Sauce (Mono ConGO)
Hot & spicy mix of pineapple, papaya, jalapeno, chili, garlic & apple cider vinegar.
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