Get ready with:
Ginger
Spring Onion
Peanut Oil
Salt
Sugar
Taken from: http://farm1.static.flickr.com/101/289355336_08621019c3.jpg?v=0
Not mine. Sauce didn't last long enough to have it's picture taken despite being made from 20 pieces of hand-sized ginger.
1. Peel enough ginger to become adept at it; pound then finely chop to smithereens. Do not discard any ginger juice.
Alternatively you may cheat by using a food processor or stick blender. In my case, what happened was Mamita walked in on me while I was industriously iron cheffing the pounded ginger. She said, "What could be faster than using this (Holding out a stick blender)?"
2. Finely chop a handful of young spring onion, discarding tips and roots. I was surprised about the tips, Mamita pointed out "Cut the ends off." Hmm.
3. Fold spring onion into ginger in a large bowl. Toss in salt and sugar (less salt, more sugar). Mamita says it is a must to use salt in everything (very, very little though).
4. Heat a good quantity of peanut oil to smoking point.
5. Carefully pour smoking hot oil over ginger. Then just as carefully, mix the oil into ginger. Carefully. That was smoking hot peanut oil remember.
NOTE: Known for use with Hainanese Chicken and Chinese Chicken Cold Cuts (that's a lot of C's) but may be eaten with everything else. My favorite vegetarian tried it on couscous and exclaimed, "It's fantastic!" Heirloom recipe: Do not flog or use for profit.
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