Open, O' Simsim

STEAMBOAT SESAME SAUCE
This versatile sauce is traditionally served with Chinese Steamboat, yet it goes great with both veg & non-veg dishes, and is a divine addition to noodle soup . This recipe is courtesy of my cousin Eric (I hope I do it justice!) who by the way is a great cook!

INGREDIENTS
• 150 ml sesame sauce/paste.
-This sauce available from Chinese supermarkets is very similar to Middle Eastern Tahini, however unlike Tahini it uses unhulled and toasted seeds creating a slightly different flavour. In fact it is fine to supplement the Chinese sesame sauce with an organic Tahini if that’s all you have in the fridge or prefer your meal more natural (though not authentic).
• Peanut butter (optional)
• Pinch of sugar (optional)
• 3-4 pieces “Grand Stone” preserved tofu
• 2 Tb pickled chives
• 2 Tb Szechwan pepper a.k.a prickly ash
• 4 T Oil (Veg variety)
• 5-8 Whole dried chilies
• High quality Rice Baijui or drinkable white rice wine
• A dash of water
• A shallot, bash with the flat of a wide knife, then finely julienne.
• ALL measurements are approximations, always taste to see if tweaking is required.


PROCESS
1. Scoop sesame paste from jar into a large bowl (My supplies were low, so in the picture I have used half sesame paste & half Tahini)
2. Add the tofu, chives & a dash of water. Combine until well mixed, adding more water if required to reach a syrupy consistency.

3. Add alcohol, shallots and mix.
4. At this point you should taste the mixture, if you find it slightly bitter you may add a pinch of sugar or a spoonful of peanut butter (which has a sugar content to it).
5. Place oil in a saucepan; heat until oil is quite hot; add the whole chili and prickly ash; cook until spices are just blackened (this is a fast process).



6. Leave oil to cool for a moment and then pour into other ingredients; watch it sizzle; mix all together.

TIP: Unless you have a glass of milk handy to extinguish the heat, the burnt chillies are probably best not eaten.




blanched green beans, paper thin lamb slices, black fungus...and Steamboat sauce.