Special Asian Vinaigrette

Special Asian Vinaigrette

Portion for 4 people


Extra virgin olive oil
2-3 bunch coriander leaves including main stalks (around 300grams), roughly chopped
3 Thai green limes (the big ones).  If can't find, 5 normal limes will do but taste will not be as good
5 medium red onions (thinly sliced)
1 small red hot chili (diced)
2 inches ginger (squashed and diced)
10 cloves garlic (diced)
Salt and black pepper to taste
Soy sauce to taste

Cooking Method:
1) Heat pan with oil, don't afraid to use more than usual, recommend to at least cover the base of the pan with about 1/2 inch of oil.  When oil is hot start to stir fry the ginger, chili and half portion of the diced garlic in medium heat.

2) When garlic starts turning golden, in high heat, start stir fry the onions.  Add salt and pepper to taste.

3) When onions starts to caramelize (turning a bit black on the sides and brown on the rest), turn OFF the heat, pour them into a big bowl, then squeeze in the lime juice, put in the coriander leaves with the stalks, the rest of the garlic and soy sauce.  Start mixing.

1. Can be kept in fridge for up to one month, since this contains a lot of oil and acid, it can last for more than a month, but use your nose to judge whether it is still good to eat before consumption.

2. Can be used as flavouring for dishes that are plain in flavour, such as steamed meat (chicken or fish).  Or to mix with vegetables to become a salad.  Plain porridge works really well with this.

3. It all comes down to personal preferences.  Even after the dish is already cooked, you can still add ingredients in it.  If you like spicy, add more chili, if you like raw garlic, add more garlic, if you like it sour, add more lime juice.  For me, personally I like to add more coriander leaves, garlic and some more soy sauce to go with steamed chicken.


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