Strong words.

You might remember them from my Brownie days…

Well, I had a friend, we’ll call her ‘A’ , who made this once, on my recommendation and she said she wanted to drink the sauce that was left in the bowl after her dumplings had been eaten.

Now if that isn’t commitment to something good, I don’t know what is.

So ‘A’, this one’s for you;

Spring Onion and Ginger Dipping Sauce Recipe

Ingredients:

2 1/2 tbs light soy

2 tbs finely diced corriander (roots and stems – and I like to use leaves too)

2 tbs diced ginger

2 tbs finely sliced spring onions

2 tbs kecap manis

2 tbs malt vinegar

1/4 tsp chilli oil

dash of sesame oil

Method:

Stick it all in a little bowl and away you go!

Serve with Dumplings and rice and steamed Vegetables.

Notes on the Recipe

A top for those who don’t have a steady supply of corriander; blitz in your Braun and keep it in the freezer.

Chilli oil, I get it from a jar of chillis and peanuts in oil I got from the Asian grocery store.

Kecap Manis, is just sweet soy sauce, and you get from any Asian grocer, or probably even Woolies these days.

I usually make half of the recipe if it’s just for two. Seems like such a waste when you have to tip most of it out!!!

I buy my dumplings from the Asian grocer too, but they do sell some at regular supermarkets, they’re just not AS authentic.