Ginger & Shallot Sauce
Poh Ling Yeow says if you're lost in the kitchen, start by frying off ginger, garlic and shallots and things will develop. She's utterly right - every good meal starts with an aromatic saute.
Makes: About 1 cup
Prep time: 10 minutes
Cook time: None
INGREDIENTS
1 large 6cm knob of ginger, peeled and grated
4-5 green shallots, whites and greens if you like, finely minced
salt
olive oil (probably NOT the correct thing to say, but use a light flavour and you should be fine)
1 tablespoon sesame oil (for nutty happiness)
METHOD
Combine the grated ginger and minced shallots with a good pinch of salt.
Cover with a light-flavoured oil and stir through the sesame oil.
Use it dolloped into a hot pan as your aromatic base, as a marinade, or spooned raw as a dressing over steamed greens and rice.
HINTS
This is the fridge's most versatile jar - it's a cooking base, a marinade and a fresh dressing all at once.
Spooned over plain steamed rice and greens, it turns a nothing bowl into dinner.
Keeps for several days in the fridge under its oil; give it a stir before using.
NUTRITION (per recipe total - guide only):
Energy: approximately 2100kJ (500 calories)
Protein: 3g
Fat: 52g
Saturated fat: 8g
Carbohydrates: 8g
Sugars: 3g
Fibre: 3g
Sodium: 800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.