Saturday 4 December 2010


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

Receipe from my friend Cafrine Song

Preparation and cooking time: 10 minutes

- 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)
- 1 tsp flaxseeds ground (optional)

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.

Add a teaspoon of ground flaxseeds to this sauce. Besides increasing the nutritional value of this sauce, it actually makes it even more flavorful. Try it :-)

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

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.


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