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Vietnamese Tangerine Dipping Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.0155
Energy (kCal)165.6577
Carbohydrates (g)37.6759
Total fats (g)0.1413
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine garlic, jalapeno, sugar, and the juices in the blender and liquefy. Add the vinegar, fish sauce and mirin. Blend for 5 seconds. | 2. Can be made ahead of time and stored in the refrigerator. | 3. * A dried pequin pepper can be used if red jalapenos are out of season. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 - - - -
    red jalapeno chile 1 chopped seeded - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    tangerine juice 4 tablespoons 26.5525 6.2368 0.3088 0.1235
    rice vinegar 1/4 cup - - - -
    fish sauce 1/4 cup 25.2 2.6208 3.6432 0.0072
    mirin 1 tablespoon - - - -

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



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