Recipe Overview
Prep | 25 min |
Cooking | 25 min |
Total | 50 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 790.52 mg |
carbohydrates, available | 275.69 g |
dietary fibres | 34.4 g |
docosahexanoic acid | 665 mg |
energy kJ | 11716 kJ |
energy kcal | 2795 kcal |
fat, total | 115.63 g |
iodine (I) | 138.99 µg |
iron (Fe) | 23.36 mg |
protein | 160.47 g |
sugars, total | 54.43 g |
vitamin A (beta-carotin) | 7.18 mg |
vitamin A (retinol) | 45 µg |
vitamin A (retinol-equivalent) | 1.24 mg |
vitamin B1 (thiamin) | 1.42 mg |
vitamin B6 (pyridoxine) | 2.2 mg |
vitamin B9 (folic acid) | 532.89 µg |
vitamin C (ascorbic acid) | 118.5 mg |
vitamin D (calciferol) | 11.18 µg |
zinc (Zn) | 31.28 mg |
Meat Fondue Lamb
The recipe Meat Fondue Lamb and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Ingredients
4
serving
servings
freshly ground black peppercorns to taste
12 mushrooms cleaned and trimmed
salt to taste
1,25 liters hot water
leaf/sheet fresh baby spinach for garnish
1 head small Chinese cabbage leaves separated
3 spring onions cleaned, trimmed and sliced into 2 1,3 cm strips
110 grams vermicelli rice noodles
500 milliliters undiluted chicken stock canned
2,5 centimeters ginger peeled and finely chopped
2 garlic cloves crushed
1,8 kilograms lamb sliced paper thin
Dipping Sauce
1 mushroom finely chopped
1 tablespoon rice wine
2 tablespoons sesame seed paste
1 tablespoon low-sodium soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon hot water
1 teaspoon sugar
1 tablespoon spring onion finely snipped
Directions
1.
In a large stock pot, combine chicken stock, hot water, mushrooms, scallions, cabbage, garlic, ginger root and season with salt and pepper. Bring to a boil over medium-high heat and cook for 5 to 7 minutes
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Recipe Overview
Prep | 25 min |
Cooking | 25 min |
Total | 50 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 790.52 mg |
carbohydrates, available | 275.69 g |
dietary fibres | 34.4 g |
docosahexanoic acid | 665 mg |
energy kJ | 11716 kJ |
energy kcal | 2795 kcal |
fat, total | 115.63 g |
iodine (I) | 138.99 µg |
iron (Fe) | 23.36 mg |
protein | 160.47 g |
sugars, total | 54.43 g |
vitamin A (beta-carotin) | 7.18 mg |
vitamin A (retinol) | 45 µg |
vitamin A (retinol-equivalent) | 1.24 mg |
vitamin B1 (thiamin) | 1.42 mg |
vitamin B6 (pyridoxine) | 2.2 mg |
vitamin B9 (folic acid) | 532.89 µg |
vitamin C (ascorbic acid) | 118.5 mg |
vitamin D (calciferol) | 11.18 µg |
zinc (Zn) | 31.28 mg |
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