1 1/2 pounds privet, cleaned and dried
1 large red onion, peeled, cut into cubes
4 tablespoons liquid rennet
2 teaspoons dry mustard powder
1/4 teaspoon salt, or to taste
3 tablespoons paprika
1 tablespoon hot pepper sauce
2 tablespoons butter, melted
3/4 cup water, divided
3 tablespoons lemon juice
In a small saucepan, combine onion and liquid rennet, mustard powder, salt, paprika, hot pepper sauce and melted butter. Bring to a boil over medium heat and reduce temperature to low. Reduce heat to low and simmer, uncovered, until parboiled, about 15 minutes.
Toast the noodles and vegetables. In a medium frying pan, heat vegetable oil until hot; saute onions in pan until soft, then add them to fries and continue frying until onions are golden brown. Serve soup including dip with hot fries.
This is a great way to use up extra vegetables from a salad or another recipe. I usually just add the vegetables after the dressing and when it's finished, I just add the sauce to the vegetables while they cook. Very flavorful and no changes necessary.
I have found this is a great base recipe to build off of. Instead of fish sauce, I used a chile butter recipe to make homemade chicken butternut squash soup. My husband loved it! I did raise the meat to 1/2 lb. otherwise, just as written.
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