tuong goi cuon (bean dipping sauce)
 

tuong goi cuon

makes about 1 1/2 cups

1/4 cup fermented whole soybeans
1/2 cup water
1/3 cup unsweetened coconut milk
2 tbsp rice vinegar
3 tbsp chopped yellow onion
2 tbsp sugar

dump everything in a food processor or blender til smooth.
Transfer to a saucepan and boil over medium heat. reduce heat and simmer
till sauce thickens enough to coat a spoon aprox 5 min. Add a little
water if it is too thick.

Garnishes:
1 tbsp ground chili paste or to taste.
1 tbsp chopped peanuts roasted.

to serve transfer sauce to indivual dipping bowls and garnish with the
peanuts and chili paste




--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

What do you recommend we dip into this?
(Shut up, Sheldon!)

Lynn from Fargo

"Lynn from Fargo" > wrote in
ps.com:

> What do you recommend we dip into this?
> (Shut up, Sheldon!)
>
> Lynn from Fargo
>
>

rice paper or lettuce leaf wraps, spring rolls that kinda thing.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Lynn from Fargo wrote:
> What do you recommend we dip into this?
> (Shut up, Sheldon!)
>
> Lynn from Fargo

It seems similar to the sauce often used for fresh spring rolls.

rona

--
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