INGREDIENTS

INSTRUCTIONS

Sesame-soy dipping sauce:
(2 tablespoons sesame oil, 2 tablespoons dark soy sauce) Mix oil and soy
sauce together thoroughly.
Chile-ginger sambal:
(1/2 small lime, 10 cloves garlic peeled, 4 one-inch chunks fresh ginger,
peeled and sliced, 12 fresh red serrano chiles, 1/4 cup rendered chicken
fat or vegetable oil, 3 tablespoons sugar, 1/2 cup white vinegar) Cut the
lime into wedges (leave the skin on). Puree the wedges in a blender with
garlic, ginger and chiles. Heat the fat in a saucepan over medium low heat.
Add the puree and cook for five minutes. Remove the pan from the heat and
stir in the sugar and vinegar.
Gingered oil dipping sauce:
( 1 tablespoon grated or finely minced peeled fresh ginger, 1 teaspoon
salt, 3 tablespoons vegetable oil) Mix the ginger and salt in a heatproof
bowl. Slowly heat the oil in a saucepan until it is hot but not smoking.
Test the oil by slowly pouring a small amount over the ginger-salt mixture.
If it does not sizzle, stop, return the saucepan to the stove and continue
heating the oil until it is hot enough to sizzle on contact with the
ginger.
Serves 2
Recipe by: The Cooking of Singapore, by Chris Yeo and Joyce Jue. Publi
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 22, 1998

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