Thailand
Allergens:
Ingredients for 5 portions
Calculate portions
Hierba Luisa
50.0 g
Thai ice cream
0.325 l
Thai soup
0.4 l
Roasted pineapple with spices
0.625 kg
Caramelized peanut
0.1 kg
Frozen coconut purée
0.15 kg
Sugar
0.025 kg
Dextrosa
43.75 g
Fish tails
3.5 g
Cream of yoghurt
0.1 kg
Procrema 100 frío Sosa
0.002 kg
Glycerine
1.25 g
Aromatic herbs mix
20.0 g
Frozen coconut purée
0.35 kg
Puré de piña congelado
0.045 kg
Basic syrup
0.013 l
Citronella
7.5 g
Lime
0.025 kg
Fish tails
1.0 g
Water
0.3 l
Brown sugar
0.015 kg
Cardamom
0.25 g
Pink peppercorns
0.25 g
Star anise
0.25 g
Cilantro en grano
0.25 g
Ground cinnamon
0.25 g
Sal ahumada
0.25 g
Elaboration
For this recipe, you will need to make the following preparations:
PLATING
- Arrange a scoop of Thai ice cream on one side of the plate and spread it into a semi-circular shape with a spoon.
- Place 2 or 3 cubes of roasted pineapple next to it.
- Pour some soup next to the pineapple.
- Serve with caramelized cashews and different sprouts placed on top.
Nutritional information (1 portion)
Energy
1226.53
kcal
Carbohydrates
64.68
g
Proteins
12.74
g
Lipids
97.14
g
Fiber
3.07
g
Saturates
12.36
g
Monounsaturated fatty acids
9.45
g
Polyunsaturated fatty acids
3.29
g
Cholesterol
48.2
mg
Calcium
70.23
mg
Iron
1.41
mg
Zinc
0.96
mg
Vitamin A
205.41
ug
Vitamin C
18.89
g
Folic acid
31.97
ug
Salt (Sodium)
39.3
mg
Sugars
59.51
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed