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This recipe is very tasty with an interesting texture. Unless you're a fan of hard work, use a food processor. The pate was originally pounded to the proper consistency in a mortar and pestle... It can be used all sorts of ways - made into balls for soup, sliced after cooking and added to lettuce or rice paper rolls, served with shrimp chips for munchies - whatever inspires you. The cinnamon flavor is discernible but not overpowering. I've actually made this recipe and found it to be a keeper.
submitted by caminobtTrans-fat Free, Low Carb
The French introduced asparagus to the Vietnamese, who promptly incorporated this classic vegetable into their cuisine. The Vietnamese word for asparagus is "Western bamboo," due to its resemblance to bamboo shoots. asparagus is universally popular throughout Vietnam, this light, tasty dish will delight your family as well.
submitted by baruLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free
No country of origin, but I'm betting on Vietnam this time, mainly from the dip.
submitted by busybeeTrans-fat Free
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This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.
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