PANTRYFLEX

shake · dip

NATIONAL AWARD WINNERPrep 5 min

Stonerow Fermented Chilli Dip

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

A chef-cited dip from the catalog.

Ratio

Ratio by volume: Chile Paste 15 ml, Light Soy 5 ml, Chicken Stock 5 ml, Sesame Oil 3 ml
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

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

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

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

Originally published as Fermented Chilli Dip.

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

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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.

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