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Tamarind Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.9765
Energy (kCal)62.9125
Carbohydrates (g)6.0131
Total fats (g)1.0425
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup. | 2. Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl. | 3. NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind paste 1/3 cup - - - -
    beef broth 1 1/2 cups pre-heated 25.2 0.14400000000000002 4.104 0.792
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    dark brown sugar 3 tablespoons - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205

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



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