hehehe, I've always loved Fa Sang Wu. Back home in Malaysia, I'll go to this stall in Kepong at KL there, called KEI TUCK SEK ( 'Remember to Eat' in cantonese translation).
They don't exactly have it here...why ? cause instead of a thick rich creamy soup on its own in the menu, they're known as steamboat sauce and it's salty oily and watery ! omg man, the Fa Sang Wu is a delicacy that's suppose to be enjoyed alone, not dipped in fishball or crab ball ...etc etc. (BUT MY FRIENDS LOVESSSSSSSSSSSSSSS THE SAUCE and some of them never heard of Fa Sang Wu).
Since I planned to make a steamboat dinner ONE DAY, maybe during mid term holidays, and my friends craved for the peanut sauce, I decided to learn how to make it myself.
Found the recipe of Fa Sang Wu in the internet and here are the ingredients. It's really easy to make only.
sugar, loadssssssssssss of peanut butter, rice flour and of course , water (not shown)As I'm planning to make for one person only, I didn't follow the recipe, instead, I estimate everything myself.
First melt the peanut butter and put in water bit by bit and stir well. Don't put straight away as accordance to the recipe, they will have bubbles and you won't be able to mix them up well.
after the peanut butter and water mixed well and even, put in sugar.put to boil and add rice flour paste ( rice flour + water)
then when the mixture is thick, scoop it up and SERVE!!!!!!!!!!!1
HAIH, my Fa Sang Wu is not abit but ALOT too sweet though. Can't really tell you the proper ingredients for one serving ( as I simply add them, with wrong ratios that's why it's super sweet :( )anyway, here's the recipe from a website I found :
1 340g peanut butter
1/2 litter (2 1/2 cups) water to mix with the peanut butter
1/2 cup sugar
2 pandan leaves (screwpine)
1 teaspoon rice flour mix with 3 table spoon water.
note* for really creamy and sinful, add coconut milk.
Instructions is as what I did, except I didn't add pandan leaves and coconut milk.
ENJOY! ^.^
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