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Kadai Kangaroo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.3995
Energy (kCal)629.219
Carbohydrates (g)13.1461
Total fats (g)16.4179
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut kangaroo into 6 x 4 cm pieces. | 2. Beat to tenderise. | 3. Mix flour, semolina and salt on kitchen paper. | 4. Coat each piece well with flour. | 5. Heat oil in nonstick frypan on low-medium heat, brown meat on both sides. | 6. Cook meat for 2-3 minutes, turning once. | 7. Do NOT overcook as overcooked kangaroo turns leathery! | 8. Place meat on serving dish, spoon over with prepared sauce (piping hot). | 9. Serve garnished with fresh coriander. | 10. To cook ahead: Coat meat for 8-12 hours ahead and refrigerate in sealed container. | 11. Prepare sauce of your choice, freeze for up to 4-6 weeks, thaw in fridge. | 12. Heat and spoon over on cooked meat. | 13. Cook meat just before serving. | 14. Great for BBQs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kangaroo fillet 500 g 445.0 0.0 99.0 2.5
    wheat flour 1 tablespoon 25.5 5.3977 0.9908 0.1875
    semolina 1 tablespoon 37.575 7.6016 1.3235 0.1096
    salt 1/2 teaspoon - - - -
    safflower oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    chili sauce - - - -
    coriander 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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