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Thai fish sauce with red chiles

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. Place the chiles in a food processor and pulse to finely chop, but stop before they are mush. | 2. You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!) and using a sharp knife to mince the chiles on a cutting board. | 3. Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce. | 4. Cover and store in the refrigerator. | 5. The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bird eye chile 1/2 cup - - - -
    thai fish sauce 1 cup - - - -

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



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