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Nam Jime Arjad (Thai Cucumber Chili Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)469.056
Carbohydrates (g)110.2427
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Skin, then thinly slice and quarter your cucumber until you have about a cup. Do the same for your shallots. Chop the chillies into very thin rings. Place in a non-reactive bowl (glass, plastic). | 2. Bring water in a sauce pan to a boil. Add vinegar, sugar, chicken bouillon cube and salt and stir until all is dissolved. Simmer for 5 minutes. | 3. Plunge the pan into cold water to quickly lower temperature then pour into non-reactive bowl of veggies. Chill overnight and serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 1 - - - -
    shallot 6 - - - -
    thai red chili pepper 4 - - - -
    sugar 8 tablespoons 440.496 110.1792 0.0 0.0
    salt 1/4 teaspoon - - - -
    chicken bouillon cube 1 - - - -
    white vinegar 2/3 cup 28.56 0.0635 0.0 0.0
    water 2/3 cup 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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