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INGREDIENTS
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1 1/2 Cups
1/4 cup whole fermented soybeans, see note
1/2 cup water
1/3 cup coconut milk |
2 tablespoons rice vinegar
3 tablespoons chopped yellow onions
2 tablespoons sugar, omit with Hoisin
1 tablespoon ground chili paste, to taste
1 tablespoon chopped roasted peanuts |
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METHODS
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1. Place the first six ingredients into a blender and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
2. Garnish with the paste and peanuts. Also you can use garlic, chilies and ginger.
3. Keeps 2 weeks.
4. Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the
sugar. To cutout the fat contain, omit the coconut milk and replace it
with Soy milk. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 253
Calories from Fat 146 (57%)
Amount Per Serving %DV
Total Fat 16.3g 25%
Saturated Fat 11.0g 54%
Polyunsat. Fat 1.6g
Monounsat. Fat 2.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 110mg 4%
Potassium 156mg 4%
Total Carbohydrate 26.3g 8% |
Dietary Fiber 2.5g 9%
Sugars 22.1g
Protein 4.2g 8%
Vitamin A 0mcg 0%
Vitamin B6 0.1mg 3%
Vitamin B12 0.0mcg 0%
Vitamin C 2mg 4%
Vitamin E 1mcg 4%
Calcium 11mg 1%
Magnesium 30mg 7%
Iron 0mg 3% |
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