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.

DIP · DUMPLINGS & GREENS

A dip for dumplings & greens. The same recipe pairs it with Dan Dan Mian Sauce, the noodle sauce.

Rosheen Kaul's fermented chilli dip for dumplings.

Ratio

LIGHT SOY 5 mlCHICKEN STOCK 5 mlSESAME OIL 3 ml

Ingredients

Chile Paste1 Tbsp store-bought fermented chilli paste (15 ml)
Light Soy1 tsp light soy (5 ml)
Chicken Stock1 tsp good stock (5 ml)
Sesame Oil½ tsp sesame oil (2.5 ml)

Method

Pour to the lines in order (bottom → top): LIGHT SOY, CHICKEN STOCK, SESAME OIL.
Season to finish: CHILE PASTE (to taste).
Cap the jar and shake until emulsified.

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2 kitchens · 2 national awards

Fermented Chilli DipNATIONAL AWARD WINNEROn the jar: FERMENTED
Dan Dan Mian SauceNATIONAL AWARD WINNEROn the jar: DAN DAN MIAN
Perfect Soy DressingNATIONAL AWARD WINNEROn the jar: GINGER-SOY
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM

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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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 20.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

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