Ingredients
- 70 ml olive oil
- 35 ml rice vinegar
- 35 ml oyster sauce
- 70 ml ginger syrup
- 100 ml Tomasu Sweet Spicy Soy Sauce
- 50 ml Tomasu Soy Sauce
- 3 tsp Tomasu Soy Sambal
- 1 tsp curry powder
- 1 large shallot, very finely chopped
- 1 clove garlic, very finely chopped
- 3 spring onions, very finely sliced
- 1 cm fresh ginger, very finely
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Preparation
Make sure the shallot, garlic, spring onion, and fresh ginger are chopped very finely. This creates a nice texture and prevents the chunks from becoming overpowering. Heat the olive oil in a saucepan over low heat. Add the finely chopped shallot, garlic, ginger, and curry powder. Simmer gently for 5–10 minutes, avoiding frying or browning. This will bring out the aromas.
Remove the pan from the heat and let the oil and spices cool for a few minutes. Pour the oil mixture (including all the bits) into a mixing bowl. Add the rice vinegar, oyster sauce, ginger syrup, Sweet Spicy Soy Sauce, Soy Sauce, and Soy Sambal. Stir well. Finally, add the finely chopped spring onion and stir again.
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