Fermented Chilli Dip

Name: Fermented Chilli Dip
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (40 ml)
Cuisine: Asian
Ingredients: 1 Tbsp store-bought fermented chilli paste (15 ml) Chile Paste; 1 tsp light soy (5 ml) Light Soy; 1 tsp good stock (5 ml) Chicken Stock; ½ tsp sesame oil (2.5 ml) Sesame Oil

Independent adaptation of a publicly published Rosheen Kaul recipe. Not affiliated with, sponsored by, or endorsed by Rosheen Kaul.

Rosheen Kaul's Fermented Chilli Dip, from the published recipe.

Ratio

Chile Paste 15 mlLight Soy 5 mlChicken Stock 5 mlSesame Oil 3 ml

Ingredients

Chile Paste — 1 Tbsp store-bought fermented chilli paste (15 ml)
Light Soy — 1 tsp light soy (5 ml)
Chicken Stock — 1 tsp good stock (5 ml)
Sesame Oil — ½ tsp sesame oil (2.5 ml)

Method

Pour to the lines in order (bottom → top): Chile Paste, Light Soy, Chicken Stock, Sesame Oil.
Cap the jar and shake until emulsified.

Provenance

Rosheen Kaul — published sauce recipes in the PantryFlex catalog. James Beard Book Award: Visuals 2023.

Adapted from a Rosheen Kaul recipe (Rosheen Kaul / fiveofthebest Chinese-ish).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rosheen Kaul / fiveofthebest Chinese-ish (published as “Fermented Chilli Dip”). Full citation lives in Provenance.

Add to a jar