Sunday
Jan312010
Recipe: Ginger Dipping Sauce
Sunday, January 31, 2010 at 12:05PM
Ingredients:
1.25 oz Ginger Root (if you don't have a scale that's about a large thumb size piece)
1 green onion
1/4c Canola oil
1/2 Lemon
Pinch Salt
I guess it's a problem that I like fried food as much as I do. I probably wouldn't have to work out if I didn't like fried food so much. Oh well.
This is a really simple sauce that goes well with fried chicken, fried fish, french fries, fried shrimp, etc. You get the gist. Now if you don't like ginger then obviously steer clear of this one.
I'm trying out something new with these first few photos. I'll try to demonstrate a technique using photos such as these. If you have any questions or corrections please email me.
-Start by peeling the ginger root. The skin isn't very tasty.
-Then slice along the grain of the root. That is the direction in which it grows.
-Once you have the flat pieces slice them again length-wise. They should look like tiny thin french fries. (julienne)
-Now cut them again into small pieces. (mince)
This next process is a bit more fun. I only showed you the above technique because it's one you'll use a lot to achieve uniform pieces. This process will leave your ginger the same consistency of running your ginger through a food processor.
-Starting with your pile of minced ginger put your knife in on the board such that you are rocking back and forth along the curved part of the blade.
-Put your less dominant hand part way down the blade such that the blade doesn't leave the cutting board when you rock it back and forth.
-With practice you'll be able to move very quickly through whatever you're cutting up.
Add the juice of half a lemon.
Take the green onion and cut it in half. This just makes the task a little faster.
Slice the green onion into thin rounds. The thinner the better.
Combine the rest of the ingredients.
That's it!
This won't keep but for a few days in the fridge but it'll keep for weeks in the freezer. Just let it thaw out at room temperature before you use it again.
--Joe Kwon
PS: Check back in a few days for my favorite curry fried chicken recipe that goes great with this sauce!
1.25 oz Ginger Root (if you don't have a scale that's about a large thumb size piece)
1 green onion
1/4c Canola oil
1/2 Lemon
Pinch Salt
I guess it's a problem that I like fried food as much as I do. I probably wouldn't have to work out if I didn't like fried food so much. Oh well.
This is a really simple sauce that goes well with fried chicken, fried fish, french fries, fried shrimp, etc. You get the gist. Now if you don't like ginger then obviously steer clear of this one.
I'm trying out something new with these first few photos. I'll try to demonstrate a technique using photos such as these. If you have any questions or corrections please email me.
-Start by peeling the ginger root. The skin isn't very tasty.-Then slice along the grain of the root. That is the direction in which it grows.
-Once you have the flat pieces slice them again length-wise. They should look like tiny thin french fries. (julienne)
-Now cut them again into small pieces. (mince)
This next process is a bit more fun. I only showed you the above technique because it's one you'll use a lot to achieve uniform pieces. This process will leave your ginger the same consistency of running your ginger through a food processor.-Starting with your pile of minced ginger put your knife in on the board such that you are rocking back and forth along the curved part of the blade.
-Put your less dominant hand part way down the blade such that the blade doesn't leave the cutting board when you rock it back and forth.
-With practice you'll be able to move very quickly through whatever you're cutting up.
Add the juice of half a lemon.
Take the green onion and cut it in half. This just makes the task a little faster.
Slice the green onion into thin rounds. The thinner the better.
Combine the rest of the ingredients.That's it!
This won't keep but for a few days in the fridge but it'll keep for weeks in the freezer. Just let it thaw out at room temperature before you use it again.
--Joe Kwon
PS: Check back in a few days for my favorite curry fried chicken recipe that goes great with this sauce!
tagged Recipes, fried chicken, ginger, sauce
Recipes, fried chicken, ginger, sauce
Reader Comments (3)
i love simple sauces/dips. I'll definitely hve to try this one with some veggie springrolls or even some soy buffalo wings!
Joe- thanks for the recipe, can't wait to try it out. If your a Mark Bittman fan check out his recent post on fried rice over at the NYT. You'll love his toasted ginger and garlic topping. Thanks again for great music and great food.
Joe, nice job on the cutting photos. Really love the long exposure of the mincing blade and hand. Fellow readers, I can vouch for the awesomeness of this sauce, but wait till you get it on the fried chicken recipe that's coming...Out. Of. This. World.