And some hot pepper sauce, to taste. But the sesame oil is totally necessary. Soy sauce, sesame oil, rice vinegar. Ah, memories of xiaolongbao in Taibei...
rice vinegar (1/2c), soy sauce (1/3c), a splash of hot sesame oil, and grated ginger (1tsp).
I put it all in an old glass soy sauce container I have, and let it sit a half week, shaking occasionally to let all the ingredients get used to each other.
Depending what I'm dipping in it, I put sesame seeds or scallions in it.
It is also a good stir fry sauce if you mix about 3tbsp of it with a teaspoon of tapioca flour, and then let it sit for 5.
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Date: 2008-08-12 01:35 pm (UTC)(no subject)
Date: 2008-08-12 01:39 pm (UTC)(no subject)
Date: 2008-08-12 01:42 pm (UTC)yum yum dim sum.
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Date: 2008-08-12 02:17 pm (UTC)A little grated ginger, too.
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Date: 2008-08-12 02:19 pm (UTC)(no subject)
Date: 2008-08-12 02:23 pm (UTC)(no subject)
Date: 2008-08-12 02:37 pm (UTC)rice vinegar (1/2c), soy sauce (1/3c), a splash of hot sesame oil, and grated ginger (1tsp).
I put it all in an old glass soy sauce container I have, and let it sit a half week, shaking occasionally to let all the ingredients get used to each other.
Depending what I'm dipping in it, I put sesame seeds or scallions in it.
It is also a good stir fry sauce if you mix about 3tbsp of it with a teaspoon of tapioca flour, and then let it sit for 5.