Green onions and minced ginger condiment
If you find stalks of green onions/spring onions/scallions, wilting away in the chiller section of your fridge, you can make this condiment and store it in the fridge for a longer duration, and use as dips or dressings, when in need. Similar to chickpeas, scallions also masked themselves with other names in different parts of the world.
Using such a simple ingredient, I've decided to do something real simple for Weekend Herb Blogging at Kalyn's Kitchen. Yes...scallions. Yes...green onions. Yes...spring onions. Keep it basic. Another condiment out of it. Green onion is such a simple ingredient that, have you wondered what's their nutrition value ? In addition to being used as garnishes here and here, green onions add a perfect finishing touch for salads, casseroles and many Asian dishes such as stir fries and soups.
Green onions and minced ginger condiment (姜蓉)
How to: You would need lots of green onions(about 2-3 bunches) and ginger (2-3 tsps minced or freshly grated ginger). Mince or blend them finely in a food processor/blender. Add some olive oil to the green onions and ginger mixture. Store in air-tight container in the fridge.
This is a condiment you don't find in many Chinese restaurants (in the US, and even in Singapore) because it's neither preserved green chilli nor light soy sauce. This is some condiment you MIGHT find... if you are eating plain boiled/steamed chicken in some Chinese specialty/seafood restaurants eg. Jade Palace Seafood, Singapore, or a place like Soup Restaurant (三盅两件) that is famous for its Samsui Chicken.
I made another condiment here - Thai style. Looks almost similar (being greenish-looking) but they are entirely different in terms of flavor, and the heat.
My other WHB entries:
Baby spinach to make Pesto
Lily buds to make Nyonya Chap Chai - Mixed Vegetables Stew
Cilantro in Pork Omelette
Lemongrass in Stir Fry Tofu
Cilantro in Potato Patties
Tag: sauce, homemade dressing, chinese condiment, homemade condiment
21 comments:
Sounds very interesting and delicious. I love the idea of these two flavors combined. It sounds like it would be good on a lot of things.
kalyn, yes...I even tossed in some cooked/boiled buna shimeiji mushrooms and it's delish!
It's getting harder for me to come by as I just started this diet and each time I am here, I get hungry :P
Dang! I didn't know scallions are culinary herbs or woud have used that for WHB tooo! I buy scallions more than parsley.
I made this! Very very versitile condiment. Did you add any rice wine vinegar? I made it to go along with Hainanese Steam Chicken
Perfect for chicken I would say, and maybe some fish dishes too. Another great recipee from your kitchen!
this goes very well with cold white chicken! i always like this mix....
die... nearly midnite, and I am hungry again... looking at the mix, makes me think of 'bai zhan ji' haha...
firehorse, now I think I shd be going on a diet :(
simcooks, hey, WHB can feature any herb, plant, vegetable, or flower. Scallions should
be one of those. :)
jaden, nope I did not add rice wine vinegar (I don't have!) but not too late...I can add it later. I still have this condiment stored in the fridge.
cool insider, I think chicken is the more common usage for this. For fish, I used
my other Thai condiment.
KM, hahah...you can eat "bai zhan ji" for tmr's lunch mah! Here, I think of "bai zhan ji"
also dunno where to head to :(
And I'm too lazy to cook one at home.
Looks like what the Cantonese call "Fan Mom Mom", a porridge fed to toddlers who have little or no teeth. Also suitable for old men like me when more of my teeth have dropped out, haha. Must be quite nutritious and delicious.
victor, how can eat this like porridge? This is just a sauce, know.
Yes it is delish but also cannot eat it just like that mah!
I love this sauce with poached chicken! Such a Chinese classic! Simple and delicious.
Oh... any herb, plant or vegetable... geez I thought I read herb only. Dang *again!* Must be the pregnancy amnesia at work again. I will get better soon.
Another sauce/paste/condiment can't do without. Always keep a small jar in the fridge. Love this w/chicken or fish. Next time got leftover fried shallots, throw some in, and let it marinate in the jar..wah, heong !:)
Oh ya. Condiment means sauce hor. :P
jadedone, yep! Spot on!
simcooks,no lah...I think herb or vege can do, but must be mainly used in the recipe.
Eg. used as garnish cannot lah! Hahahah! All my assumptions only. ;p
MW, I'm goin to add the fried shallots in NOW!
Victor, ya lah...what were you thinking then ? *curious*
Mmmm... Now I just need me a big plate of Hainan Chicken Rice.
chubbypanda, I forgot to make chicken rice when I made this :(
I love the combination of these flavours and this will be a keeper with me. :))
maria, it's the easiest thing to do and keep in the fridge. Thks for visiting.
Oh, I love this on steamed/boiled/poached chicken! I don't have a food processor so I just minced everything finely and I like to pour some hot oil over the sauce and hear it sizzle!
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