Saturday, April 21, 2012

Ginger-Scallion Sauce

This ginger-scallion sauce, or (ginger-spring onion as they'd say here in the UK) was a wonderful discovery. I've never really made condiments until recently, but I have to hand it to Francis Lim and to Lottie + Doof where I found this recipe, this sauce is simple and awesome, and simply awesome.  It is intensely savory and goes well on almost anything.  Plus cooking and eating this makes you feel like you are at a small local restaurant or food street stand in China.  


You'll need:
2 bunches (about 8 ounces) whole scallions, cut into 1-inch lengths
2 ounces ginger, peeled and cut into 1-inch chunks
1 cup oil, preferably peanut or corn (don't use canola)
Salt (lots of it!)
1. Put the chopped scallions in a food processor and blend well but stop before it gets liquidy; do the same with the ginger.  
2. Put the mixture in a big pot (a tall soup pot is good) and salt and stir.  You want to put enough salt that maybe you'd think it's too salty (the oil will make up for it).  As Lim says, you want to make sure the pot or heat-proof bowl can hold around 4x to what it has in there.
3. Heat the peanut oil until it is steaming hot...then carefully, (get ready!) pour the boiling hot oil onto the mixture....sssssssssssssss! Watch out for flying hot oil! (my camera was put in danger here).  Let it cool to room temperature, put it in a jar and store it in the fridge. 
 
 Enjoy on everything...chicken, shrimp, rice, noodles, eggs, sandwiches...! YUM x

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