Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Roselle | not in our table | 0 |
| Bamboo Shoots | 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
- =
- 6 packs or bunches roselle leaves
- 2 tablespoons dried shrimp powder
- 1 teaspoon shrimp paste
- 5 dried chili or 1 teaspoon of chili powder
- 4 large or 8 small cloves of garlic
- 2 medium size onion
- 1/2 teaspoon turmeric
- 2 tablespoons cooking oil
- 5 ticals shredded bamboo shoots
- 5 green chili
- =
Directions
Pound the chili, onion and 2 cloves of garlic until mixture becomes a paste. You may also put them in a blender and blend at high speed. Set aside. Peel remaining garlic. In a bowl, combine dried shrimp powder and peeled garlic. Remove the roselle leaves from the stem packs and wash leaves in cold water. Wash bamboo shoots and cut into 1-inch lengths. In a wok or frying pan, heat oil. Put turmeric, onion, garlic, chili paste and stir. When the mixture turns golden brown, add roselle leaves and stir briefly. Mix shrimp paste with 1 tablespoon of water. Add this to the wok or pan and stir well. Next, add the bamboo shoots. Add shrimp powder and stir. Cook for 10-15 minutes or until leaves become dry. Top with the green chili and let it cook for 3 more minutes. Serve hot.