12 Aug 2009
|Shallots||1⁄4 Pound, chopped (About 100 Grams)|
|Fresh coriander||1⁄2 Teaspoon (About 2.5 Milliliter)|
|Chopped parsley||4 Tablespoon (About 60 Milliliters)|
|Chopped fresh ginger||2 Tablespoon (About 30 Milliliters)|
|Soya sauce||1 Teaspoon (About 5 Milliliter)|
|Chopped canned water chestnuts||2 Tablespoon (About 30 Milliliters)|
|Sour cream||8 Fluid Ounce (About 225 Milliliter Or 1 Cup)|
|Mayonnaise||2 Tablespoon (About 30 Milliliters)|
1 In a bowl, thoroughly blend all the ingredients.
2 Pile the mixture into a serving bowl and serve with sliced raw button mushrooms and raw cauliflower.
Eastern Dip Recipe