CookTeaser

A CookTale

Without compatible sauces for Asian-prepared Meats, Fish and Chicken, to my thinking leaves them wanting. How’s that for being opinionated?
Last evening I added Scallion Ginger Sauce to my Asian sauce repertoire. As an additional sauce to the conventional Asian dipping sauce, it delivered a tangy bite to the Sesame Seed CrustedTuna. The next time Asian is on your mind and menu, give this a try. It takes no time to prepare, and I assure you will add it to your Asian sauce repertoire.

RECIPE Scallion Ginger Sauce

INGREDIENTS

1 Ounce of Ginger (peeled & cut into ½-inch pieces)
1 Bunch (about 4 ounces) of Scallions (cut into 1″ lengths)
½ cup of Peanut Oil
1/2 tsp of Kosher Salt (no more than a light sprinkle)

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
1/4 cup of Rice Vinegar
1/4 cup Water
2 tsp of Sugar
1 TB of Fresh Ginger (peeled & grated)
1/2 tsp crushed Hot Red Pepper Flakes (or more depending on your taste)
2 tsp of Asian Sesame Oil
2 Scallions (cut to 1/2″ pieces)
2 TB of chopped Cilantro, (optional)

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.