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Sinigang Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.3342
Energy (kCal)2220.7815
Carbohydrates (g)60.0074
Total fats (g)228.4247
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. NOTE: At Flip Sigi, we serve this soup over braised short rib and garlic fried rice. | 2. In a large heavy-bottomed pot, heat oil on high until shimmering. Add onions, garlic, and half of tamarind soup base to pot, stir until well-combined, and begin to caramelize onions. | 3. Once onions are golden in color, add squash, celery root, and carrots to pot. Cook over high heat, stirring constantly, for 8 minutes. Add water to pot to deglaze, scraping up any brown bits from the bottom, and add diced tomatoes and remaining tamarind soup base to soup. Stir well to combine, then bring to a boil. Reduce heat to low and simmer for 15 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    yellow onion 1 cup julienned 114.84 6.8382 0.8265 9.396
    garlic 2 ounces pureed 84.4815 18.7447 3.6061 0.2835
    tamarind soup mix 1 1/2 1/2 powdered divided - - - -
    butternut squash 1 cup julienned 63.0 16.366 1.4 0.14
    celery root 1 cup julienned - - - -
    carrot 1 cup shredded 52.48 12.2624 1.1904 0.3072
    water 8 cups 0.0 0.0 0.0 0.0
    tomato 1 cup diced 26.82 5.7961 1.3112 0.298

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



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