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Rice Pancakes, Thailand-Style

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.4205
Energy (kCal)2208.9122
Carbohydrates (g)320.3693
Total fats (g)76.9117
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired. | 2. Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 2 143.0 0.72 12.56 9.51
    coconut milk 1/2 cup low fat 276.0 6.648 2.748 28.608
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    rice 2 cups cooked 1350.5 295.815 26.381 2.4419999999999997
    green onion 1 cup chopped 19.17 4.0754 0.6887 0.3337
    peanut 1/2 cup chopped unsalted 413.91 11.7749 18.834 35.9452
    purpose flour 1/4 cup - - - -
    sriracha sauce 1/8 teaspoon 0.6122 0.12300000000000001 0.0144 0.006999999999999999

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



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