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Suggest a better description1. Soak tamarind in 455 ml (16 fl oz) water; squeeze and sieve into an enamel saucepan. reepeat process three times with the rest of the water. 2. Grind [A] to a fine paste. 3. Bring tamarind water to the boil with [A] and [B]. 4. Boil for 10 minutes; add the fish and let gravy simmer for 15 minutes till fish is cooked. 5. Remove fish to a plate to cool; remove all bones. Place flaked fsh meat in a bowl and set aside. 6. Let the tamarind gravy simmer for 1 hour. Remove the polygonum and phaeomaria. 7. Return the flaked fish to the gravy and bring back to boil . serve: Bring a saucepan of water to a rapid boil . Scald the rice vermicelli and drain in a col- ander. Place a small handful of scalded rice ver- micelli in a medium-sized bowl; pour hot tamarind gravy and some fish over it. Top with garnish , and 1 teaspoon of the thinned prauwn paste Serve. Note: Only verv fresh fish is suitable for this dish. Dried coarse rice vermicelli can be substituted for fresh. Boil rice vermicelli till soft but not soggy; about l5 minutes. Rinse in cold water and drain. Found thru Yoyee Posted to FOODWINE Digest 17 Jan 97, by Ana Kurland
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Serving Size: 1 Serving (7843g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 854 | ||
Calories from Fat: 28 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 207.9mg | 7 % | |
Potassium 3332.3mg | 88 % | |
Total Carbohydrate 211.6g | 62 % | |
Dietary Fiber 22.1g | 89 % | |
Sugars, other 189.5g | ||
Protein 22.1g | 32 % | |
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: 854
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