Yield: 4 servings
|1 \N||Piece bean curd cut into 6|
|\N \N||Pieces 1/2 inch thick|
|6 tablespoons||Vegetable oil|
|10 \N||Straw mushrooms|
|\N \N||OR firm button mushrooms|
|8 \N||Quails' eggs, hard-cooked|
|\N \N||And shelled|
|1 \N||Green onion -- cut into 1\"|
|2 \N||Pieces canned bamoo shoots|
|\N \N||Cut into 1\" cubes|
|4 teaspoons||Bottled sate sauce|
|3 teaspoons||Nuoc Mam sauce|
|\N \N||OR light soy sauce|
*(Rau Va Dau Phu Tron Trung).
1. Fry the bean curd in 4 tablespoons hot oil until brown, taking care not to let it stick. Set aside and discard the oil. 2. Put the remaining oil into a small casserole dish with a tight-fitting lid.
Heat over a medium heat. Add the straw mushrooms, quails' eggs, green onion, bean curd, bamboo shoots, and sate sauce. 3. Mix the cornstarch, Nuoc Mam sauce, and ugar to form a smooth paste. Mix into the water. Stir this into the casserole pot and cover. Cook for 4 minutes.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books