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Rempah Paste

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.2755
Energy (kCal)119.8025
Carbohydrates (g)16.7098
Total fats (g)5.7201
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dry roast the dry spices separately in a frying pan. | 2. When cool, grind them to a powder in a spice grinder. | 3. Finely chop the rest of the ingredients. | 4. Place in a food processor and process to a fine paste. | 5. Keeps for 2-3 weeks, refrigerated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander seed 5 tablespoons 74.5 13.7475 3.0925 4.4425
    white peppercorn 1 1/2 1/2 23.14 0.0 5.148 0.13
    cumin seed 1 1/2 1/2 11.8125 1.3936 0.561 0.7015
    garlic clove 13 23.14 0.0 5.148 0.13
    candlenut 26 23.14 0.0 5.148 0.13
    lemongrass 7 stalks - - - -
    coriander root 3 pieces 23.14 0.0 5.148 0.13
    fennel seed 1 1/2 1/2 10.35 1.5687 0.474 0.4461

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



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