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Nam Jim Satay (Thai Peanut Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.6206
Energy (kCal)932.4178
Carbohydrates (g)27.8056
Total fats (g)84.4751
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. If you wish use peanut butter rather than fresh peanuts. | 2. First grind or crush the peanuts to a fairly fine powder. | 3. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. | 4. If the sauce is too thick, you can thin it with a little chicken stock. | 5. Now add the lime juice, tasting as you progress to check the balance of flavors is correct. | 6. Note use red curry paste with beef or pork satay, massaman (as above) with chicken. | 7. If you are doing shrimp satay then use half the quantity of massaman paste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut 4 ounces roasted unsalted 642.9780000000001 18.2914 29.2572 55.8382
    garlic clove 3 -4 chopped - - - -
    onion 1 ounce chopped 11.3398 2.6478 0.3118 0.0283
    red curry paste 1 -2 tablespoon - - - -
    fish sauce 1 teaspoon 2.1 0.2184 0.3036 0.0006
    coconut milk 8 tablespoons 276.0 6.648 2.748 28.608
    lime juice 4 -6 teaspoons 0.0 0.0 0.0 0.0
    palm sugar 2 -3 teaspoons - - - -
    chicken stock - - - -

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



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