I chanced upon this so-called Octo vinaigrette and I thought, that’s really Asian! Moreover, it’s simple and quick that it should be kept onto so.moo.food repertoire of recipe.
You see, I modified it. Since my taster doesn’t like raw ginger, and raw garlic always upset my stomach for some reason. I fried the ginger and garlic to very light brown, then cool it down before mixing in the rest of the ingredients as seen below.
You must give this wonderful dressing a try which practically works with anything. Well, if you attempt to use it for salad, just don’t fry up the ginger and garlic!
- 2 tbsp of finely chopped garlic (about 4-5 cloves)
- 2 tbsp of chopped fresh ginger
- 1 bird’s eye chilli or 1/2 tbsp of hot chilli flakes
- 3 tbsp of rice wine vinegar
- 1 1/2 tbsp of light soya sauce
- 2 tbsp of light neutral oil
- 1/2 tsp of Asian sesame oil
- 1 1/2 tbsp of sugar
- fresh ground black pepper
This is a good opportunity to work on your chopping skill. Pay attention to the ginger where you have to use a very sharp knife to prevent the ginger to become fibrous under a blunt knife’s pressure. Chop it up into uniform visible small cubes.
When it’s done, mix it up with everything else evenly, sit it aside for a while so all the ingredients will fuse together. You could serve this dressing with anything really.
I drizzled it over the Japanese egg tofu in egg gravy, it lent a great punch to the dish. Enjoy!