| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vietnamese | Condiment, Vietnamese | 6 | Servings |
INGREDIENTS
| 1 | T | Tamarind paste |
| 1/2 | c | Plus 3 tablespoons water |
| 1 | T | Vegetable oil |
| 2 | Cloves garlic, chopped | |
| 1/3 | c | Tuong |
| 1 | t | Granulated sugar |
| 2 | T | Peanut butter |
| 2 | T | Roasted Peanuts |
INSTRUCTIONS
Soak the tamarind paste in the 3 tablespoons water. Heat the oil and add the chopped garlic; cook briefly. Add the water from the tamarind to the saucepan, discarding the remaining tamarind paste a,and seeds. Stir and add the tuong, 1/2 cup water, sugar, peanut butter. Mix well and boil for 2 minutes, stirring constantly. Sprinkle the nuts on top of the sauce and pour into individual bowls for serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 55
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 25.6mg
Potassium: 56.9mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.3g
Protein: 2.1g