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Roast Chilli Sauce (Prik Bon Pat)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a small saucepan. | 2. Deep-fry the shallots and garlic until golden. Remove and drain. | 3. Deep-fry the chillies. Remove and drain. | 4. Using a mortar and pestle, pound shallots, garlic and chillies into a coarse paste. | 5. Season with salt and sugar (if used), and thin with some of the deep-frying oil. | 6. The sauce should taste hot and salty. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil - - - -
    red shallot 3 trimmed chopped - - - -
    garlic clove 2 peeled chopped - - - -
    chilies 4 -10 0.0 0.0 0.0 0.0
    salt 2 pinches - - - -
    palm sugar 1 pinch - - - -

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



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