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Indonesian Style Curry Paste

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.371
Energy (kCal)2218.8736
Carbohydrates (g)309.372
Total fats (g)112.7738
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put chopped onion into the grinder or food processor. | 2. Put next 6 ingredients into pestle and grind them to coarse paste to release the flavour. | 3. Stir in the paste to the onion and grind them until they become fine paste. | 4. Toast coriander and cumin in low heat to release the flavour. | 5. Stir in toasted coriander, cumin, shrimp paste and salt to the paste and continue to grind them until paste become moist and fine. | 6. Heat up the oil in the saucepan in medium low heat. | 7. Pour the paste into the saucepan and stir occasionally and turn the heat to low when it gets hot and keep stirring in, all is about 10 minute. | 8. Cool off the paste before storing it. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 64.0 14.944 1.76 0.16
    chilies 12 chopped 1165.8171 288.0 0.0 0.0
    black peppercorn 1 teaspoon - - - -
    lemongrass 2 peeled chopped - - - -
    galangal 1 tablespoon chopped - - - -
    garlic clove 5 chopped - - - -
    kaffir lime leaf 5 sliced - - - -
    coriander 2 tablespoons ground 29.8 5.499 1.237 1.777
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    shrimp paste 1 tablespoon - - - -
    salt 1 teaspoon - - - -
    vegetable oil 120 ml 951.3815 0.0 0.0 110.3691

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



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