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Asam Pedas With Ikan Kurau Fish

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)120.0
Energy (kCal)3456.0
Carbohydrates (g)806.4
Total fats (g)4.8
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind galangal, lemongrass, turmeric, candlenuts, belachan, shallots and dried chili paste together till quite fine. | 2. Fry the ground paste for about 30 minutes or till golden red. Use about 4 tbsp of oil. | 3. Using the large pot, fill with 3 litres of water & dissolve tamarind paste to make that much assam water. After straining, put pot to boil. When assam water starts to boil, add the ground ingredients and boil for 30 minutes to 1 hour on slow fire. | 4. At this point, add lady's fingers, salted vegetables and 1 tomato. | 5. Add a little sugar to taste if it feels like it needs it to balance out the tartness of the tamarind. | 6. Add fish about 15 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    galangal 6 -7 slices 0.0 0.0 0.0 0.0
    lemongrass 4 stalks - - - -
    gingerroot 1/2 0.0 0.0 0.0 0.0
    candlenut 5 -6 0.0 0.0 0.0 0.0
    shrimp paste 2 slices 0.0 0.0 0.0 0.0
    shallot 30 3456.0 806.4 120.0 4.8
    chili paste chilli 125 g 0.0 0.0 0.0 0.0
    tamarind paste 1 cup 0.0 0.0 0.0 0.0
    vegetable soak salted 0.0 0.0 0.0 0.0
    ladyfinger 12 - - - -
    tomato 1 tomatoes quartered - - - -
    threadfin fish per person 6 pieces based 0.0 0.0 0.0 0.0

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



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