Saturday, 4 December 2010

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The Classic Chinese Dipping Sauce/Den Klassiske Kinesiske Sauce/中式典型酱[Zhōng shì diǎn xíng jiàng]



Receipe from Cafrine Song

Preparation and cooking time: 10 minutes

Ingredients:
- 2 TBS of light soya sauce
- 1 TBS of Chinese sesame oil
- 1 tsp of dark Chinese glutinous rice vinegar (or lime as a substitute)
- 1 clove of pressed garlic
- A handful of diced spring onions (optional)
- 1 red or green chopped chilli (optional)
- 1 tsp of dark Chinese soya sauce (optional)

Directions:
Mix and stir all the ingredients together. Serve on the side as a dip for dumplings, dim sum, meat balls or pour over steam vegetables as a main dish.

For babies:
Oops, this is only a delight for adults. Too salty for babies.

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Additional Information:
This is a very versatile sauce. Traditionally used to accompany dumpling. You can use this as a dip for meat balls, as salad dressing or simply eat it with raw vegetables such as red pepper (see next post).

A very dear friend, Cafrine, taught me how to make this Chinese sauce dip. She has since returned to China. When I make this sauce, I think of her... hope we get to meet again someday.

References:
http://chinesefood.about.com/cs/sauces/a/dip.htm

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