Try this Crisp Coconut Sambal (Sambal Kelapa Kering) recipe, or contribute your own.
Suggest a better descriptionStir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week. From "Dishes From Indonesia", Yohanni Johns, Thomas Nelson Ltd., Sydney, 1971. SBN 17 001929 2 [It says "SBN", not "ISBN" in the book. S.C.]
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 166 | ||
Calories from Fat: 134 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.9mg | 1 % | |
Potassium 105.8mg | 3 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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