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1
44
145
Shellfish Salad
Eel with Coconut Milk and Ginger
2
3
2
cups cooked shellfish (e.g. clams)
cups chopped potatoes (cooked)
cloves garlic
teaspoon pepper
cup oil
cup vinegar
cup chopped parsley
tomatoes, chopped
lettuce leaves
2
/3
3
2
2
2
lbs eel
cup chopped onion
tablespoons grated ginger
tablespoons fresh lemon juice
teaspoons salt
cups coconut milk
cup coconut cream
teaspoon monosodium glutamate or aji-no-moto
pc. large hot pepper (optional)
2
1
2
/
1/
1/
3
6
1
3
3
2
1
1
/2
1
onion, chopped
Use 1 cup ashes to clean eel. Rub eel with ashes then rinse twice.
Prepare dressing in a bowl by mixing crushed garlic, pepper, oil and
Clean gut then rinse. Cut into pieces, 2 inches in length. Combine cut up eel
with 2 cups thin coconut milk, chopped onion, grated ginger, lemon juice,
salt, monosodium glutamate and hot pepper. Bring to boil, reduce heat to
medium for 15 minutes. Add 1 cup thick coconut milk; bring to boil for 20
seconds. Remove from heat. Serve with steam white rice and soy sauce
finadene.
vinegar with a fork until well blended. Line bowl with the lettuce leaves.
Mix cooked shellfish with potatoes and the remaining ingredients and place
in bowl. Add prepared dressing. Topped with slices of lemon and serve.
ASCC/EFNEP
Note: It is extremely high in saturated fat. To reduce, replace up to
half of coconut cream with whole or low fat milk. This recipe is very high in
fat, only eat for special occasion.
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
9 %
UOG/GCE
Calories
415 kcal 21 % Carbohydrate
26 Gm 40 % Iron
28 Gm
Total Fat
19.7 Mg 109 %
Estimated Nutritional Values
Saturated Fat
Cholesterol
Sodium
3 Gm 15 % Calcium
44 Mg 15 % Vitamin A
85 Mg
930 IU
9 %
19 %
Amount/Serving
% DV*
Amount/Serving
% DV*
4 %
89 Gm
4 % Vitamin C
29.3 Mg 49 %
Protein
20 Gm 40 %
Calories
724 kcal 36 %
61 Gm 94 %
39 Gm 195 %
228 Mg 76 %
749 Gm 31 %
38 Gm 76 %
Carbohydrate
Iron
11 Gm
Total Fat
3.6 Mg 20 %
67 Mg 7 %
*
Percent daily Values (DV) are based on a 2,000 calorie diet
Saturated Fat
Cholesterol
Sodium
Calcium
Servings in this recipe:
6
Vitamin A
Vitamin C
8045 IU 161 %
8.4 Mg 14 %
Milk:
0
Veg:
1
Fruit:
0
Bread:
1
Meat:
0
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
5
Milk:
0
Veg:
0.5
Fruit:
0
Bread:
0
Meat: 2.5
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