10 min
Additional culinary preparation: Sauces
Temperature: Hot
Cuisine type: Asian cuisine
Allergens
Fish
Fish
Gluten
Gluten
Nuts
Nuts
Soy
Soy
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of peanuts
Traces of peanuts
Traces of sulfites
Traces of 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
Carrots 0.01 kg
Green leek 0.125 ud
Poultry carcasse 0.063 kg
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 2.09 g
Saturates 0.05 g
Monounsaturated fatty acids 0.01 g
Polyunsaturated fatty acids 0.11 g
Cholesterol 0.0 mg
Calcium 47.4 mg
Iron 1.49 mg
Zinc 0.2 mg
Vitamin A 59.77 ug
Vitamin C 10.82 g
Folic acid 42.02 ug
Salt (Sodium) 4239.34 mg
Sugars 15.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.