Here are some of our Local Techniques featuring bits of recipes with nutritional facts by SALAGO Catering salad on the go Events and Catering Services.
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- Steamed rice
Fluffy white rice with a natural flavor and an appetizing texture. Equally, it is a great accompaniment to any stir-fry or cooked dish.
Water 2 1/4 cups 550 ml
Long grain white rice 1 1/2 cups 375 ml
First, put water and rice into a medium saucepan. Then stir. Bring to a boil. Reduce heat to low. Cover. Cook for 15 minutes. Remove from heat. Shortly let stand for 5 minutes. Of course fluff with a fork. On this side, by the time it makes about 5 cups (1.25L)
1/2 cup (125ml): 107 calories; 0.2g total fat (0.1g mono, 0.1g poly, 0.1g sat); 0mg cholesterol; 23g carbs; trace fibre; 2g protein; 1mg sodium.
Tips: For fried rice, we use the term “cold” when referring to cooked long grain rice. Also using leftover cold (room temperature) rice is important in fried rice because of the texture. Another key point is hot rice will stop to absorb some of the liquid in the dish, becoming soft and mushy. To clarify if you are using leftover cold cooked rice, wet hands to prevent rice from sticking to you and squeeze rice gently to break apart.
- Egg Garnish
These pale yellow, delicate strips of egg make a delicious and interesting addition to almost any salad and soup.
Large egg 1 1
Water 1 tbsp. 15 ml
Cooking oil 1/2 tsp 2ml
First, beat all 3 ingredients in small bowl. Then pour into a greased non-stick frying pan, allowing egg mixture to spread. Cooked on medium-low, without stirring, until firm. Turn out onto a cutting board. Roll up slightly, jelly roll style. Then cut into 1/4 inch (6mm) thick slices. Finally serve strips in soup or on top of veggie salad. All in all, it makes 1/4 cup (60ml).
2 tbsp. (30ml): 47 calories; 3.7g total fat. (1.6g mono, 0.7g poly, 0.9g sat); 108mg cholesterol; trace carbs; 0g fibre; 3g protein; 32mg sodium.
- Hot mustard sauce
Watch out! This smooth, yellow paste is fiery hot! In fact, you can also serve this with deep fried dishes.
Dry mustard, stir to break up any lumps before measuring; 2 tbsp 30ml
White vinegar; 2 tsp 10ml
Cold water, approximately; 2 tsp 10ml
To begin with stir mustard and vinegar in a small cup. Next add water, a little at a time, stirring until smooth, fairly thin paste. Henceforth let stand for 30 minutes to blend flavors. In order to make about 1 tbsp (15ml).
1/4 tsp (1ml): 9 calories; 0.5g total fat (0.4g mono, 0.1g poly, trace sat); 0 mg cholesterol; 1g carbs; traces of fiber, protein, and sodium.
Variation: Moreover, this can be toned down by adding sour cream for the purpose of if you find it too hot for your liking.