Estimated Nutrition (whole recipe, rough)
Counts 16 of 23 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cake | not in our table | 0 |
| Papaya | not in our table | 0 |
| Bean | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Coriander | 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
- =
- Main ingredients:
- 300 g pressed beancurd cakes, soaked
- 200 g fresh egg noodles, blanched
- 160 g cucumber, peeled and shredded
- 150 g green papaya, shredded
- 80 g transparent vermicelli, soaked 2 min. and boiled 3 min.
- 80 g bean sprout, blanched
- 75 g cooked rice
- 20 g cabbage, shredded
- 60 ml oil for deep-frying
- 4 pieces small potatoes, peeled and cubed
- 1 piece large red chili, finely chopped
- 1 piece medium tomato, peeled and chopped
- For garnish:
- 4 tablespoons dried shrimps, soaked and blended to powdery fluff
- 4 tablespoons roasted pea flour
- 4 tablespoons fish sauce
- 2 tablespoons tamarind pulp, soaked in 125 ml water
- 2 tablespoons chili flakes
- 2 tablespoons peanut oil
- 1 teaspoon sugar syrup
- 12 cloves garlic, finely sliced
- 3 pieces vird's-eye chili
- 1 piece medium onion, finely sliced
- 1/2 cup coriander leaves
- =
Directions
Boil potatoes. Drain beancurd cakes and cube. Heat oil in a wok and deep-fry beancurd over medium heat until golden brown. Set aside. Mix chili with cooked rice. For the garnishes: In a wok, fry onion and garlic until golden and crisp. Remove from heat and set aside. In a bowl, put chili flakes. Pour hot oil over chili flakes, saute and then set aside. In another bowl, strain tamarind water and add bird’s-eye chili and sugar syrup to tamarind water and set aside. When you’re ready to serve, arrange main ingredients on a large plate. Place the bowls of the garnishes around the plate. This recipe is eaten by taking small handfuls of the main ingredients, sprinkling them with a little bit of each of the garnishes and then mixing by hand.