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Portuguese Vinegar Sauce W- Hot Pepper Paste for Fish (Molhanga)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.0207
Energy (kCal)144.3384
Carbohydrates (g)4.1275
Total fats (g)14.2989
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a mortar and pestle and blending well after each addition, combine the cumin, garlic, salt, safflower or paprika, nutmeg (if using), pepper, and sugar. Follow with the hot pepper paste (or hot chili sauce) and parsley. | 2. Transfer to a bowl. Stir in the water and vinegar and whisk in the olive oil. | 3. To use, pour over the cooked fish or serve on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    garlic clove 6 chopped - - - -
    salt 1/2 teaspoon coarse - - - -
    paprika 3/4 teaspoon smoked 4.8645 0.9313 0.2439 0.2224
    nutmeg 1 -2 dash ground - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    hot chili sauce 1 teaspoon - - - -
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    water 1/4 cup 0.0 0.0 0.0 0.0
    wine vinegar 3/4 2.1232 0.0302 0.0045 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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