Chilled tofu, cucumber and kimchi broth

Updated: Aug 13

I have always struggled with commercial sauces for dumplings, gyozas, dim sums, momos, samosas and everything fried or steamed. Commercial sauces lack flavor, are too vinegary and have no variety.

I have been making these dips and sauces for quite some time now and find that serving them, even with commercial dumplings or gyozas makes everything better. I served these with these fabulous Indonesian mutton martabak (Martabak Mesir), but you can serve these with pretty much anything.

This fiery Indonesian sauce is also tart and sweet, but most of all it freshen up the otherwise oily snack. You can make it as spicy as you want, at your own risk, but this super simple sauce is a keeper.

This is a wonderful modern cookbook that explores Indonesian cuisine. Filled with amazing photographs and wonderful recipes, this cookbook is a wonderful introduction to this otherwise complex cuisine.

For more recipes from this cookbook, click here.





Ingredients:

1 Thai red chili, 2 for very hot, 3 for run home to your mama hot

3 tablespoons sugar

1/4 cup rice vinegar

1/8 cup water

Salt, to taste


Add all to a small blender and blitz till all the chili has puréed. Taste for salt. Allow to come together for 1 hour.

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