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Vegetable Peanut Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.0301
Energy (kCal)1082.16
Carbohydrates (g)61.3062
Total fats (g)80.4527
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in bowl. Cover with plastic wrap and refrigerate until required. | 2. Meanwhile heat oil in wok. Fry peanuts for 1 minute. Transfer to paper towel to drain. | 3. Using mortar and pestle, pound garlic, chilli, ginger and 1/2 tsp salt into a paste. Add peanuts. | 4. Crush until coarsely ground. Transfer to bowl. | 5. Combine tamarind puree with 1/4 cup water. Stir into peanut spice mixture. | 6. Toss with the salad ingredients prior to serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 2 diced 31.92 5.7456 1.5694 0.4256
    snake bean 1 bunch trimmed sliced 102.35 0.0 22.77 0.575
    cabbage 1 cup shredded 22.25 5.162000000000001 1.1392 0.08900000000000001
    bean sprout 250 trimmed 102.35 0.0 22.77 0.575
    baby corn 115 g sliced 102.35 0.0 22.77 0.575
    thai basil 1 bunch picked 102.35 0.0 22.77 0.575
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    peanut 1/3 cup raw 275.94 7.8499 12.556 23.9635
    garlic clove 2 peeled chopped 102.35 0.0 22.77 0.575
    green chilies 2 chopped 179.91 42.5487 8.9955 0.8996
    red chilies 2 chopped 102.35 0.0 22.77 0.575
    ginger 1 cm peeled chopped - - - -
    tamarind paste 1/4 teaspoon 102.35 0.0 22.77 0.575

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



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