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Babi Pangang

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13473.5792
Energy (kCal)411055.6067
Carbohydrates (g)83157.299
Total fats (g)2678.3248
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown the pork in some olive oil. | 2. Mix all the other ingredients together in a bowl, except for the atjar tjampoer. | 3. When the meat is brown on all sides, add the sauce mixture and simmer until meat is well done. | 4. Add the atjar tjampoer, and simmer for 2 minutes. | 5. Thicken sauce with cornstarch, mixed with a little bit of cold water. | 6. Serve over white rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 500 boneless cut 410501.583 83098.22099999999 13403.6705 2676.1982
    brown sugar 6 tablespoons 205.2 52.9686 0.0648 0.0
    vinegar 3 tablespoons 9.387 0.4157 0.0 0.0
    water 2 tablespoons 0.0 0.0 0.0 0.0
    hoisin sauce 2 teaspoons 23.4667 4.7019 0.3531 0.3616
    ketjap manis 3 tablespoons 311.5 0.0 69.3 1.75
    sambal oelek 1/2 teaspoon 311.5 0.0 69.3 1.75
    bouillon cube 1 bouillon - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    350 g pickled 311.5 0.0 69.3 1.75

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



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