Saturday, 4 December 2010


The Chinese Ginger Sauce/Ingefær Sauce/中式姜酱[Zhōng shì jiāng jiàng]

Preparation Time: 10 minutes

- 2 TBS grated ginger
- 2 cloves of pressed garlic
- 1 lime as a substitute
- 1 - 1 1/2 TBS of light soya sauce
- 1 - 1 1/2 TBS of dark Chinese glutinous rice vinegar
- 1 TBS of Chinese sesame oil
- 2 TBS of extra virgin olive oil
- A dash of pepper

1. Mix and stir all the ingredients together.

2. Toss with steamed vegetables (for example, steam 2 carrots sliced thin for 2 mins. then add 450g of broccoli florets and steam for another 5 mins.)

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

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