Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Bitter Gourd | 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 tender bitter gourds
- salt
- ground turmeric peanut oil
- 3 golden shallots, sliced finely
- 2 fresh green chillies, seeded and sliced
- 2 tablespoons lime juice
- 1/2 teaspoon sugar
- 3 tablespoons coconut cream
Directions
Wash and dry bitter gourds. Cut crossways into slices about 6 mm (1/4 in) thick.
Lay them out on a platter and sprinkle with salt and turmeric on one side, turn the slices over and sprinkle on reverse side.
Leave for 20 minutes, then blot dry on paper towels.
Heat sufficient oil to cover base of a heavy frying pan and lay the slices of bitter gourd in the oil in one layer.
Cook on medium heat until golden underneath, then turn slices over and cook second side.
Transfer to paper towels with a slotted spoon.
Lightly mix with shallots and chillies. Dissolve sugar in lime juice and pour over.
Just before serving spoon coconut cream over the salad.
Category:Cambodian Recipes
Category:Cambodian Salads