Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Galangal | not in our table | 0 |
| Tamarind | 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
- 8 red chilies, seeded and sliced
- 1 tsp. dried shrimp paste (terasi), toasted
- ź tsp. grated nutmeg
- 3 cloves garlic, peeled and sliced
- 6 shallots, peeled and sliced
- 1 tsp. salt
- 1˝ tsp. chopped palm sugar
- 2 Tbs. oil
- 2 salam leaves
- 2 stalks lemongrass, bruised
- ˝ inch galangal (laos), peeled and sliced
- 4 Tbs. tamarind juice
Directions
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Category:Bruneian Recipes
Category:Bruneian Appetizers