Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Sauce | 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 ounces fresh young ginger
- Lemon or lime juice to cover, about 1/3 cup
- 2 tablespoons Crispy Garlic Slices
- 1/4 cup corn or peanut oil
- 2 tablespoons Toasted Chick Pea Flour
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons fine shredded sweet potato, fried in hot oil for about 1 minute
- 2 tablespoons fresh coconut, shredded and fried in hot oil for about 1 minute
- 2 tablespoons yellow split peas, soaked in cold water for 6 hours, drained and fried in hot oil for about 1 minute
- 2 tablespoons roasted skinless peanuts
- 1/2 cup thin shredded cabbage
- 2 tablespoons shrimp powder
- 2 tablespoons shrimp sauce
- 2 teaspoons corn or peanut oil
Directions
8 medium size garlic cloves and 1/4 cup corn or peanut oil. Cut the garlic cloves horizontally into thin slices
Heat the oil in a wok, drop the garlic slices in and fry over moderate heat for 2-3 minutes, until the slices turn light brown.
Remove and drain on paper towels. Cool the oil.
Place in a jar with a tight cover and refrigerate
Shred the young ginger into a small bowl and cover it with the lemon or lime juice.
Refrigerate for at least 3 days. Then firmly squeeze out and discard the lemon juice.
Mix the ginger with all the other ingredients including those that have been toasted and fried.
Serve at room temperature.
Category:Cambodian Recipes
Category:Cambodian Salads