If you have ever went into a real Chinese restaurant, and ordered some chicken to go, they give you a small ounce or two of this kind of dip. It's really easy to make, and it actually goes well on all kinds of meats, for marinades, for dipping, for a slight topping, hell it can even replace pesto sauce on Italian dishes... well sort of.
Utensils:
Food processor
Ingredients:
Garlic
Ginger (the real kind, no powders, no bottles)
Scallion
Oilive Oil
Water
salt to flavour
white ground pepper to flavour
Preparation:
Wash the ginger and scallion thoroughly. This is an old fashioned type of preparation, so add as much of each ingredient as you think will alter the taste to your needs. Throw the ginger, scallion, and garlic into the food processor. Add a little olive oil and water to lubricate, then start the mixing/chopping. You can add some salt for flavour, some pepper for some spice. The final product should look like a greenish yellow pulpy mixture.
My favorite use for this sauce is to marinade chicken wings before throwing them on the frying pan, or grilling them in the back yard.
Here is another sauce that you might enjoy. It is the dipping sauce you might find when you order dumplings from a Chinese restaurant.
Ingredients:
Sesame seed oil
Garlic
Red vinegar
Light Soy Sauce (stick with kikkomon or Lee Kum Kee unless you can actually read Chinese)
Preperation:
Chop the garlic up, some diced, some big chunks, it's more well rounded with a variety of sizes in terms of garlic. Put a little sesame seed oil into a pan and heat it up. In the mean time, mix one part red vinegar and one part light soy sauce into a bowl (non-plastic, non-metal). Put your garlic chunks into the vinegar/soy sauce mixture, and then when you see steam coming from the sesame seed oil, turn off the flame and slowly pour the oil on top of the mixture.
This is primarily made for dipping dumplings, but can be used in a variety of different ways with other recipes.
Have fun.
Utensils:
Food processor
Ingredients:
Garlic
Ginger (the real kind, no powders, no bottles)
Scallion
Oilive Oil
Water
salt to flavour
white ground pepper to flavour
Preparation:
Wash the ginger and scallion thoroughly. This is an old fashioned type of preparation, so add as much of each ingredient as you think will alter the taste to your needs. Throw the ginger, scallion, and garlic into the food processor. Add a little olive oil and water to lubricate, then start the mixing/chopping. You can add some salt for flavour, some pepper for some spice. The final product should look like a greenish yellow pulpy mixture.
My favorite use for this sauce is to marinade chicken wings before throwing them on the frying pan, or grilling them in the back yard.
Here is another sauce that you might enjoy. It is the dipping sauce you might find when you order dumplings from a Chinese restaurant.
Ingredients:
Sesame seed oil
Garlic
Red vinegar
Light Soy Sauce (stick with kikkomon or Lee Kum Kee unless you can actually read Chinese)
Preperation:
Chop the garlic up, some diced, some big chunks, it's more well rounded with a variety of sizes in terms of garlic. Put a little sesame seed oil into a pan and heat it up. In the mean time, mix one part red vinegar and one part light soy sauce into a bowl (non-plastic, non-metal). Put your garlic chunks into the vinegar/soy sauce mixture, and then when you see steam coming from the sesame seed oil, turn off the flame and slowly pour the oil on top of the mixture.
This is primarily made for dipping dumplings, but can be used in a variety of different ways with other recipes.
Have fun.