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Mixed Pickled Vegetables Recipe
|Hot and sweet sauce||1 Cup (16 tbs) (Maggie)|
|Carrots||1 1⁄2 Cup (24 tbs)|
|Cucumber||1 1⁄2 Cup (24 tbs)|
|Cabbage||2 Cup (32 tbs)|
|French beans||1 1⁄2 Cup (24 tbs)|
|Cauliflower||1 1⁄2 Cup (24 tbs)|
|Garlic||10 Clove (50 gm)|
|Galangal||1 Inch (1 Piece, Type Of Ginger)|
|Oil||1⁄2 Cup (8 tbs)|
|Peanuts||1⁄2 Cup (8 tbs), roasted|
Serving size: Complete recipe
Calories 2360 Calories from Fat 1327
% Daily Value*
Total Fat 152 g234%
Saturated Fat 20.2 g101.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1739.2 mg72.5%
Total Carbohydrates 218 g72.6%
Dietary Fiber 31.9 g127.7%
Sugars 139 g
Protein 36 g72.1%
Vitamin A 648.1% Vitamin C 301.5%
Calcium 39.8% Iron 39.5%
*Based on a 2000 Calorie diet
1)In a steamer, cook cut vegetables with 1 tsp salt.
2)In a mixer, grind to a paste the onion, garlic and galangal.
3)In a frying pan, heat oil and fry the paste till it turns golden brown.
4)Pour in Maggi Hot & Sweet Sauce and add salt to taste.
5)Put in the steamed vegetables and toss well.
6)Garnish with roasted peanuts and serve hot.