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Cambodian Coleslaw-Ngiom

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)221.2633
Energy (kCal)3780.6655
Carbohydrates (g)344.9438
Total fats (g)176.3132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken breasts in a covered pan in enough liquid to cover (liquid should be 2 parts water, 1 part dry white wine), and poach for 5-8 minutes or until cooked through; remove from heat. | 2. Shred chicken and set aside. | 3. Soak cellophane noodles for 2 minutes in boiling water; drain. | 4. Whisk together fish sauce, rice vinegar, sugar and chopped chiles; set aside. | 5. Toss cabbage, carrots, and chicken together in a large bowl; add vinaigrette and toss again. | 6. Place cabbage mixture on a serving platter and garnish with roasted peanuts and chopped mint and basil, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cellophane noodle 8 ounces 796.0538 195.2486 0.3629 0.1361
    cabbage 1 shredded - - - -
    carrot 5 shredded 262.4 61.312 5.952000000000001 1.536
    chicken breast 1 1/2 1/2 boneless skinless 1170.2697 0.0 141.8612 62.93600000000001
    peanut 8 ounces roasted chopped 1285.9560000000001 36.5828 58.5144 111.6763
    fish sauce 1 cup 100.8 10.4832 14.5728 0.0288
    rice vinegar 5 tablespoons - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    hot red chili pepper 3 minced - - - -
    mint leaf 2 tablespoons chopped - - - -
    basil leaf 2 tablespoons chopped - - - -

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



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