mediumcool
Active member
Chinese pesto?
Olympus E-M5 w/Lumix 12–32 at 32mm 1/10s f/5.6 ISO 1250
Years ago, I ordered a soy chicken dish in Adelaide’s Chinatown; the best thing about it was a spring onion-based sauce on the side. Over time I reverse-engineered that paste to a point where I reckon it’s better than the original. My most recent attempt began with two spring onion stalks, some finely-sliced ginger, and a little garlic (a small clove—too much makes the sauce ‘garlic-hot’).
I then added a few coloured peppercorns and one black one. A little light oil—I used rice bran oil—and only a few drops of sesame oil. Also added some coriander stems and leaves.
Pound, pound, pound!
I added a little fish sauce, worcestershire sauce, and lime juice. It’s great with steamed chicken, but would also work really well with raw/cooked fruit and vegetables!
Not a chilli in sight! [most unlike me!]
Olympus E-M5 w/Lumix 12–32 at 32mm 1/10s f/5.6 ISO 1250
Years ago, I ordered a soy chicken dish in Adelaide’s Chinatown; the best thing about it was a spring onion-based sauce on the side. Over time I reverse-engineered that paste to a point where I reckon it’s better than the original. My most recent attempt began with two spring onion stalks, some finely-sliced ginger, and a little garlic (a small clove—too much makes the sauce ‘garlic-hot’).
I then added a few coloured peppercorns and one black one. A little light oil—I used rice bran oil—and only a few drops of sesame oil. Also added some coriander stems and leaves.
Pound, pound, pound!
I added a little fish sauce, worcestershire sauce, and lime juice. It’s great with steamed chicken, but would also work really well with raw/cooked fruit and vegetables!
Not a chilli in sight! [most unlike me!]