November 13, 2011 Scallion Ginger Sauce & Asian Soy Dipping Sauce
RECIPES
Serves 2
A CookTale Without compatible sauces for Asian-prepared Meats, Fish and Chicken, to my thinking leaves them wanting. How’s that for being opinionated? RECIPE Scallion Ginger Sauce INGREDIENTS 1 Ounce of Ginger (peeled & cut into ½-inch pieces) METHOD 1. Blend the Ginger in a food processor until it’s finely minced, but not puréed (meaning stop before it gets liquidy and pasty). Place into a medium size pot. 2. Mince the Scallions in the food processor until they’re about the same consistency as the Ginger. Add it to the pot of Ginger. 3. Lightly Salt the processed Ginger & Scallion, (as suggested) & stir them together. Heat the Peanut Oil in a small pan until you just start seeing wisps of smoke, & pour it into the Ginger Scallion mixture. It’s going to sizzle and bubble & it’s going to smell wonderful. Give it a light stir, & it’s completed. 4. Allow it to cool to room temperature. It keeps well in the fridge, for whenever the desire for a unique taste is a good idea. RECIPE Ginger Soy Dipping Sauce INGREDIENTS 1/4 cup of Soy Sauce METHOD 1. Combine all ingredients except the Scallions & (optional) Cilantro in a bowl & whisk to incorporate it together. 2. Stir in the Scallions & chopped Cilantro. Set aside & allow the Sauce to marinate for a short while. |
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