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Atjar Tumis Djamur (Mushroom Pickles)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2064
Energy (kCal)266.8655
Carbohydrates (g)29.9731
Total fats (g)1.1963
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat vinegar and cumin in a non-aluminum pan until boiling. | 2. Simmer five minutes. | 3. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. | 4. Pour vinegar mixture over mushrooms to cover. | 5. Return pan to stove and bring to a simmer. | 6. Simmer 10 to 15 minutes or until mushrooms are just tender. | 7. Remove from heat and let mushrooms cool in the vinegar. | 8. Drain and refrigerate until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mushroom 8 ounces sliced 77.1106 15.3994 5.0802 1.1113
    white vinegar 3 cups 128.52 0.2856 0.0 0.0
    shallot 3 ounces slivered 61.2349 14.2881 2.1262 0.085
    cumin powder 1 teaspoon - - - -

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



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