| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Beans & pea, Chinese, Dips & spre |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bean curd |
| 1/4 |
c |
Plum sauce |
| 2 |
ts |
Prepared chinese mustard |
| 1 |
ts |
Salt |
INSTRUCTIONS
Mash the bean curd, then mix with the other ingredients with a whisk
or an electric mixer. the dip should have the consistency of sour
cream. To prepare in a blender or food processor, combine the
ingredients and process until smooth. Refrigerate until ready to
serve. Stored in a sealed container, the dip can be kept in the
refrigerator for up to a week. Makes 1 1/2 cups.
http://www.barronspecialties.com/recipes.htm
MC formatted by Barb at PK using Buster & SNT on 6/14/98
Recipe by: Joanne Hush, Classic Chinese Cooking, pg 29
By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster
v2.0l.
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