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Monkey Gland Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.3949
Energy (kCal)187.85
Carbohydrates (g)37.3213
Total fats (g)1.6272
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fry the onions, garlic and ginger in the oil until the onions are translucent. | 2. Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often. | 3. Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste. | 4. Can be served hot or cold with any roasted or grilled beef. | 5. The sauce will last 2 weeks in the fridge and can be frozen. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    garlic clove 4 chopped crushed - - - -
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    oil 3 -4 0.0 0.0 0.0 0.0
    chutney 1/2 cup - - - -
    tomato puree 1/2 cup 47.5 11.225 2.0625 0.2625
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    mustard 2 tablespoons mild prepared 1.89 0.3269 0.2002 0.0294
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    ketchup 3 tablespoons - - - -
    port wine 5 tablespoons - - - -
    chicken broth 1/3 cup 26.04 0.63 3.7128 0.8736
    red wine 2 tablespoons - - - -
    salt - - - -
    black pepper - - - -

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



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