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Kuah Titchrah (Aceh Piquant Spicy Liquid Fish 'curry' Dish)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.2508
Energy (kCal)937.0148
Carbohydrates (g)89.093
Total fats (g)38.8248
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. FISH: Clean the fish, cut it into dessert spoon sized chunks/steaks, and add juice of one lemon and sprinkle with a teaspoon of salt. | 2. PASTE: grind together finely the red chillies, turmeric, ginger, coriander seeds, garlic, tamarind pulp, and the three shallots. | 3. WOK: Heat 2 tablespoons of oil in a wok and drop the single chopped shallot and the ripped pandan leaf and fry til fragrant. | 4. FRY PASTE: Add to the wok now the spice paste, and fry a minute till fragrant (or until you stop sneezing and wheezing). | 5. COOK: Add the fish and the water, and slow boil til reduced/cooked. Add salt if needed. Serve with boiled rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fish 250 g descaled gutted 327.5 0.0 50.875 12.1
    lemon 1 squeezed 1.2808 0.4116 0.0486 0.0132
    salt - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    red chilies 20 - - - -
    turmeric 1 tablespoon 29.328000000000003 6.3112 0.9099 0.3055
    ginger 1 teaspoon 1.6 0.3554 0.0364 0.015
    coriander seed 1/2 tablespoon 7.45 1.3748 0.3092 0.4442
    garlic clove 1/2 - - - -
    tamarind pulp 5 teaspoons - - - -
    shallot 3 345.6 80.64 12.0 0.48
    pandan leaf 1 ripped - - - -
    shallot 1 chopped 345.6 80.64 12.0 0.48
    water 1 1/2 cups 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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