Thursday, January 3, 2008
1 tbsp sesame seeds
1 tbsp cashews
6 pieces of steamed pumpkin (can use canned pumpkin-about 3/4 cup)
1 tbsp light soy sauce
small handful cilantro
small handful spring onion
small handful fresh mint
A mortar and pestle is used traditionally in this recipe. A food processor could be used if one is not available.
Crush or pound sesame seeds and cashews together until fairly smooth. Add pumpkin and soy sauce. And blend until evenly mixed. Add cilantro, minced spring onion, and mint. Blend until the consistency you prefer (may add water if mixture is too thick).
This may be used as a dip or a varaition of spring rolls.