10 min
Cuisine type: Asian cuisine
Temperature: Hot
Additional culinary preparation: Sauces
Allergens
Fish
Fish
Gluten
Gluten
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Soya sauce 0.125 l
Salsa chilly garlic 0.013 l
Ground white pepper 1.25 g
Brown sugar 0.063 kg
Poultry stock 0.313 l
Fish Sauce 0.125 l
Tamarind paste 0.063 kg
Onion 0.021 kg
Carrot 0.01 kg
Green leek 0.125 ud
Water 0.313 l
Elaboration
  • Dissolve the tamarind paste with the poultry stock over heat, add the rest of the ingredients, heat and rectify the flavour
Nutritional information (1 portion)
Fiber 2.1 g
Saturates 0.06 g
Monounsaturated fatty acids 0.01 g
Polyunsaturated fatty acids 0.11 g
Cholesterol 0.0 mg
Calcium 48.02 mg
Iron 1.5 mg
Zinc 0.2 mg
Vitamin A 64.54 ug
Vitamin C 10.92 g
Folic acid 42.13 ug
Salt (Sodium) 4239.62 mg
Sugars 15.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.