4 Serves
81 Mins
16 g
10 g
19 g
Using a mortar and pestle, grind the dried chili peppers, garlic, and shallots into a coarse paste.
Ingredients, vitamins, and health benefits
Dried Red Chili Peppers
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BangladeshiVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
359 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the ground pork to the pan and cook until browned, then stir in the chili paste and cook until fragrant.
Add the chopped cherry tomatoes and a splash of water, simmering the mixture until the tomatoes have broken down into a thick sauce.
Season the dip with salt and pepper to taste, then serve hot with fresh vegetables.
Garlic
Black Pepper
Vegetable Oil
Ground Pork
Hot Water
Cherry Tomatoes
Salt
Vitamin A
98 µg / 900 µgVitamin C
109 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
36 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
427 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
19
g99
g2
g
Indonesian
IndianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g