You are here: Home » In the kitchen » Asian Pantry » Chili garlic sauce with ginger

Chili garlic sauce with ginger

Posted on 12-07-09 · Asian Pantry Tags:
Print this article Print this article   Send to a friend Send to a friend Visit the kitchen shop

I like trying new things. We were doing our weekly grocery shopping several weeks ago when I saw this jar of chili garlic sauce with ginger on the shelf. The brand is unfamiliar although the combination of spices is something I’ve tried before. I bought one jar and I’ve used the sauce for dipping, marinade and seasoning for meat, vegetables and seafood. And the sauce worked wonders with all of them.

chili-garlic-sauce-with-ginger

The obvious question is since the sauce uses very common ingredients, why not just use fresh garlic, ginger and chili? The thing about mixtures that have been allowed to sit for a while is how the flavors develop and blend over time. The sauce becomes richer and more full-bodied. A principle worth remembering especially since I can’t seem to find this chili garlic sauce with ginger anymore and I’ve searched for it in three supermarkets already. So I’m thinking there’s really no reason why I can’t mix my own sauce and let it sit for a day or two before using. It’s really just a matter of concocting the right proportions.

Anyway, making my own chili garlic sauce with ginger is something for another day. Coming up — braised beef and eggplants in chili garlic sauce with ginger.

Print this article Print this article   Send to a friend Send to a friend Visit the kitchen shop

You might like these too...


    Powdered dashi
    Powdered dashi

    This is Hon Dashi, Ajinomoto's flagship product. I've been looking for dashi everywhere and these dashi granules (8 packets per bag) seemed most practical in terms of … (more...)

    Vinegar
    Vinegar

    I know, so many kinds of vinegar and that's not even all of the vinegar I have in the kitchen. Vinegar might be nothing but a souring agent for some people but there … (more...)

    Thai sweet soy sauce
    Thai sweet soy sauce

    Before I post the masterpiece that my husband whipped up a couple of nights ago, let me first write something about the seasoning that figures prominently in the preparation … (more...)

Comments

  1. Maricel says:
    December 7, 2009 at 9:41 am

    Just saw some jars of it at SM Supermarket

    Reply
  2. niceyfemme says:
    December 11, 2009 at 8:55 am

    i think it’s the one for singapore’s chicken rice… but im unfamiliar with the brand… hmmmn will try to look for this one……

    Reply

Trackbacks

  1. Braised beef and eggplants in chili garlic sauce with ginger | Healthy veggies | Home-cooking rocks! says:
    December 7, 2009 at 8:59 am

    [...] cut into thin strips 1 onion, roughly chopped 2 tbsps. of vegetable cooking oil 2 heaping tbsps. of chili garlic sauce with ginger 2 to 3 tbsps. of light soy sauce (I used Kikkoman) 1 tbsp. of sugar sliced onion leaves and [...]

    Reply
  2. Braised chicken with broccoli and cauliflower | My recipes says:
    March 3, 2010 at 12:22 pm

    [...] 1 heaping tbsp. of black beans and garlic sauce (available in supermarkets) 1 heaping tbsp. of spicy ginger and garlic sauce (available in supermarkets) 1/2 c. of rice wine 1 small head of broccoli 1 small head of [...]

    Reply

Speak Your Mind

*