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Vietnamese Lime & Ginger Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8216
Energy (kCal)12.6
Carbohydrates (g)1.3104
Total fats (g)0.0036
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. * Put the garlic, sugar, chilies and garlic into a mortar and pound until well blended. | 2. * Add the lime segments and pound again until the mixture is as smooth as possible. | 3. * Stir in the fish sauce. If you like, you can use a small food processor instead of a pestle and mortar. | 4. * This sauce will be good for 10 days in an airtight container in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gingerroot 2 1/2 chopped - - - -
    palm sugar 2 tablespoons - - - -
    red chilies 2 chopped - - - -
    garlic clove 2 crushed - - - -
    lime 1 divided - - - -
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036

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



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