| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vietnamese | Vietnamese, Condiment, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | tb | Granulated sugar |
| 2 | tb | Tuong |
| 2 | tb | Water |
| Fresh hot red chili slices to taste | ||
| 1 | tb | Chopped roasted peanuts |
INSTRUCTIONS
Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts. Side notes: > Roasted peanuts - Add 1/2 cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched. Transfer to a colander and cool (2-3 min). Wipe off skins. Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is actually quite different from "regular" soy sauce. The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a division of Penguin Books, NY, 1986). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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