| 700 g veal, (stew meat) |
87 1/2 g |
$9.99 per pound
|
$1.93 |
| 400 g beef stew meat |
50 g |
$2.00 per 10 ounces
|
$0.35 |
| 4 tbs peanut oil, (3+ 1 tbs) |
1 1/2 teaspoons |
$4.39 per 24 fluid ounces
|
$0.05 |
| 1 onion, chopped |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 8 cloves garlic, chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 20 - 25 g of fresh ginger, peeled, grated |
2 5/6 g |
$2.99 per pound
|
$0.02 |
| 3 tbs tomato paste |
1 1/8 teaspoons |
$1.29 per 6 ounces
|
$0.05 |
| 500 g chopped canned tomatoes |
62 1/2 g |
$2.19 per 28 ounces
|
$0.17 |
| 500 ml beef stock from 1 stock pot |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.20 |
| 1 eggplant (approx. 340 g), peeled and diced |
1/8 eggplant |
$1.99 per item
|
$0.25 |
| 240 g crunchy peanut butter |
30 g |
$4.39 per 18 ounces
|
$0.26 |
| 1 tsp cayenne pepper |
1/8 teaspoon |
$3.65 per 3 ounces
|
$0.01 |
| Total per Serving |
$3.33 |
| Total Recipe |
$26.63 |
Suggestions?