RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	14.9486
Energy (kCal)	1602.67
Carbohydrates (g)	12.2129
Total fats (g)	173.2256
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0778
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0040
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5474
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	5.3920
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.9076
Proline (g)	0.5941
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.3037
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	32.0760
Copper, Cu (mg)	0.2648
Maltose (g)	0.0000
Zinc, Zn (mg)	1.7025
Total lipid (fat) (g)	173.2256
Vitamin K (phylloquinone) (g)	51.4745
Cholesterol (mg)	372.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	159.8750
Folate, total (g)	77.0600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1424.9700
Energy (kcal)	1602.6700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2017
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4052
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0001
Sugars, total (g)	6.8834
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	195.5550
Lutein + zeaxanthin (g)	1046.7500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0581
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9405
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	49.5850
Fatty acids, total saturated 16:0 (g)	15.4923
Carbohydrate, by difference (g)	12.2129
Vitamin D (IU)	82.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.5845
Tyrosine (g)	0.5389
Potassium, K (mg)	534.4300
Fatty acids, total saturated 12:0 (g)	76.8450
Vitamin A, RAE (g)	204.4900
Serine (g)	1.0498
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7375
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	26.8479
Histidine (g)	0.3489
Isoleucine (g)	0.7432
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	1.1863
Water (g)	265.1729
Fatty acids, total saturated 8:0 (g)	5.3995
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	503.2500
Sodium, Na (mg)	663.0450
Iron, Fe (mg)	2.8918
Energy (kJ)	6706.5050
Ash (g)	3.2197
Caffeine (mg)	0.0000
Glycine (g)	0.5037
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	4.2568
Fatty acids, total polyunsaturated (g)	4.6434
Vitamin E (alpha-tocopherol) (mg)	7.8164
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4608
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3270
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.0022
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.7159
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1342
Folate, food (g)	77.0600
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	22.3092
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	310.4590
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	136.4017
Vitamin B-12 (g)	0.9188
Calcium, Ca (mg)	97.5050
Fatty acids, total saturated 10:0 (g)	6.0555
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.8193
Glutamic acid (g)	1.9555
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	17.2500
Vitamin E, added (mg)	0.0000
Retinol (g)	160.2400
Leucine (g)	1.1862
Folate, DFE (g)	77.0600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	2.2950
Tryptophan (g)	0.1924
Threonine (g)	0.6277
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.3069
Protein (g)	14.9486
Cryptoxanthin, beta (g)	46.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.0622
Betaine (mg)	0.3000
Phosphorus, P (mg)	250.4700
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse the preserved turnip with water for a few times. Drain and squeeze the water dry with your hand.Cut into a small pieces. | 2. Crack the eggs into a small bowl and lightly beaten. Add the preserved turnips, Red Goat Pepper sliced into small pieces. Holy basil leaves and continue to beat the eggs for a few more times. Add a little bit of fish sauce if desire and water and whisk with a fork until mixed frothy. | 3. Heat up a wok and add oil. When the wok is heated, pour the egg mixture into the wok. Swirl the egg around the wok and wait for the bottom to set and turn brown. About 1 - 2 minutes. Flip it over and continue to cook.Serve immediately with Sri Racha red chilli sauce. And Grilled Fish chili paste with steam vegetables. | 4. Grilled Fish Chili paste recipe ( Nam Prik Pla Yang ). | 5. Prep : 20 mins Cook 10 minutes. | 6. 1. 1/2 cup Crispy fish. | 7. 2. 15-20 Goat pepper. | 8. 3. 15 clove Garlic. | 9. 4. 10 Shallots. | 10. 5. 1 teaspoons Salt or 1 tablespoons Fish sauce. | 11. 1. Roast ingredient 2-4 and set aside. (2 minutes for Chili / 3-5 minutes for Shallot). | 12. 2. Pound dried chili until finely. Add ingredient 1-4 and season at last. | 13. 3. Fry with oil and sprinkle with crispy pork for more delicious. | 14. 4. Add lime juice, horseshoe crab, grilled shrimp and sugar just a little (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
turnip	1/2	cup	preserved	18.2	4.1795	0.585	0.065
basil leaf	1	cup		-	-	-	-
chili	1/2	cup		30.0	7.095	1.5	0.15
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006
vegetable oil	3/4	cup		1409.37	0.0	0.0	163.5
water	1/4	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Special Authentic Thai Omelette( Khai Jeow Khun Chai )