Method: - Grind the peppers, belacan, salt, and palm sugar ( not too fine ). - remove the seeds from the limes and squeeze it ( onto the paste ) to get the juice and mix well. - Serve it with fresh salads or crispy fried fish/chicken. Source - Rudy Supratman Posted to FOODWINE Digest 7 November 96 Date: Fri, 8 Nov 1996 01:55:06 +0600 From: Serene Ong
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 13 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 19mg||1 %|
|Potassium 1004.4mg||26 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 18.7g|
|Protein 4.7g||7 %|
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Calories per serving: 148
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