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Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0208
Energy (kCal)444.18
Carbohydrates (g)108.1234
Total fats (g)0.004
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In the blender, purée together all the ingredients, except for the last two. | 2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Simmer over medium heat until mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes. | 3. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one mor minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating at the top. | 4. Let cool completely before storing in a glass jar and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 3 peeled - - - -
    red jalapeno chile pepper 2 seeded - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    salt 1/2 tablespoon - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    water 2 tablespoons 0.0 0.0 0.0 0.0

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



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