Photo: K8
Estimated Nutrition (whole recipe, rough)
513
Calories
48g
Protein
27g
Fat
18g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 teaspoons sesame oil
- 1 onion, finely sliced, lengthwise
- 2 cloves garlic, crushed
- 1/4 teaspoon ground turmeric
- 3 green tomatoes, chopped
- 1 cup spinach or other greens, torn
- 5-6 cups rhubarb or fish stock, or boiling water
- 1/4 teaspoon dried shrimp paste
- salt to taste
- =
Directions
1
Heat oil in a saucepan until very hot. Then fry the onion, garlic and turmeric for 30 seconds. Add in the tomatoes and spinach. Stir for another 30 seconds then add the stock or water. Let the mixture boil. Add the shrimp paste, cover the pan and let it simmer over low heat until vegetables are soft. Add salt to taste. Serves 4.
Recipe sourced from
fandom