Garlic Chili Sauce
ニンニクがこれでもか！と入った、台湾食堂の卓上に必ずある激旨辛ソース
Description
A sauce of massive grated garlic (Suanrong) and finely chopped chilies in oil. An absolutely essential condiment at Taiwanese Xiaochi shops for DIY dipping sauces.
Classification: For Adults,Spicy Condiment,Taiwanese Garlic Chili
Shops selling Garlic Chili Sauce
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Chili
- Garlic
- Salt
- Soybean oil
- Sugar
Instructions
- [Usage Secret]
- [Sauce Making] Put thick soy sauce in a small dish, add
- tsp of this Garlic Chili Sauce. The strongest dipping sauce for Xiaolongbao, dumplings, or boiled pork (Baiqierou) is ready.
- [Mixed Noodles] Adding a squeeze to cup noodles or Ganmian transforms them into garlic-punchy stamina noodles.
- [Seafood] Eaten atop steamed shrimp or oysters, ocean and garlic aromas pierce the nose.
Learn more Substitutes, pairings, tips
Key spices
Intense raw garlic sting and hot chili heat
Substitutes at Japanese supermarkets
Japanese edible chili oil (but with a rawer garlic feel)
Pairing
Dumplings, Xiaolongbao, Baiqierou
Trivia
[For Adults] A 'commoner's flavor' always in large jars at Taiwanese eatery condiment corners. Characterized by a higher garlic content and visible bits compared to Japanese chili oil. An essential for Taiwan addicts, easily found in Shin-Okubo. Mind your breath, but once tasted, there's no going back.
Eating tips & etiquette
[Unique Eating] Instead of ketchup, slather this Garlic Chili Sauce on your 'Danbing' breakfast, starting the day with full-throttle garlic power!
Allergen
Soy