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Tuong Goi Cuon [vietnamese Bean Dipping Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.6292
Energy (kCal)461.4753
Carbohydrates (g)41.8029
Total fats (g)29.679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool. | 2. Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger. | 3. Keeps 2 weeks. | 4. Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soybean 1/4 cup fermented 94.08 7.072 8.288 4.352
    water 1/2 cup 0.0 0.0 0.0 0.0
    coconut milk 1/3 cup 184.0 4.4319999999999995 1.8319999999999999 19.072
    rice vinegar 2 tablespoons - - - -
    yellow onion 3 tablespoons chopped 21.5325 1.2822 0.155 1.7618
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    chili paste 1 tablespoon ground - - - -
    peanut 1 tablespoon chopped roasted 51.7388 1.4719 2.3542 4.4932

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



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