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Filipino Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.225
Energy (kCal)497.5876
Carbohydrates (g)19.206
Total fats (g)3.0383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted. | 2. Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine. | 3. Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pea shoot 1 lb 403.4676 0.0 89.7602 2.2667
    young ginger root 1 tablespoon grated 403.4676 0.0 89.7602 2.2667
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    salt 1/2 teaspoon - - - -
    onion 1/4 cup sliced 16.0 3.736 0.44 0.04
    tomato 2 cut 65.52 14.1596 3.2032 0.728

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



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