I've been making this for years and love it. The original recipe called for 1-2 tsp of salt, which I found to be too much. A full teaspoon of the chili paste (I use Lan Chi Chili Paste With Garlic from my local Whole Foods but you might be able to get it at a local Asian/Chinese grocery) is pretty hot but as I like it. Adjust as you see fit. Different brands will have different heat. I've served this on cucumber slices, in endive leaves, and molded in a ring on a plate. Sometimes I garnish with black and/or white sesame seeds.
Rating: 0 Created: Jul 17, 2014 9:54:56 PM |
from Food.com: Asian Recipes http://ift.tt/1ni1Cmu
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