| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | Red peppers | |
| 2 | t | Belacan, shrimp paste |
| 2 | Limes -or- | |
| 1 | Lemon* | |
| Palm sugar and salt to taste |
INSTRUCTIONS
Method: - Grind the peppers, belacan, salt, and palm sugar ( not too fine ). - remove the seeds from the limes and squeeze it ( onto the paste ) to get the juice and mix well. - Serve it with fresh salads or crispy fried fish/chicken. Source - Rudy Supratman Posted to FOODWINE Digest 7 November 96 Date: Fri, 8 Nov 1996 01:55:06 +0600 From: Serene Ong <sereneo@INFO.BISHKEK.SU>
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 24.6mg
Potassium: 1293.2mg
Carbohydrates: 42.1g
Fiber: 14.1g
Sugar: 25.5g
Protein: 6.2g