Try this Indonesian Chile Paste recipe, or contribute your own.
Suggest a better descriptionIn a food processor or blender, combine the chilies, onions, garlic, shrimp or prawn paste, candlenuts, tamarind, and galangal, and puree to a fine paste. Heat the oil in a skillet. Add the paste and saute until aromatic, about 3 to 4 minutes. Add the remaining ingredients and simmer for about 15 minutes or until the mixture thickens. Use to add heat to curries or other dishes. (Sambal Badjak) A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 149 Recipes sent to me from Bill, wight@odc.net
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (79g) | ||
Recipe Makes: 11 | ||
|
||
Calories: 90 | ||
Calories from Fat: 63 (70%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7g | 9 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.1mg | 0 % | |
Potassium 192.3mg | 5 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.9g | ||
Protein 1.4g | 2 % | |
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: 90
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.