Hed Chef shows you how to make three restaurant-worthy dipping sauces to go with your hotpot meal this festive season. There is the Spicy Savoury Dip, the non-spicy Sesame Dip, and the Spicy Seafood Dip to jazz up your steamboat.
Rough Measurement: Spicy Savory DIp: - 3t Tahini - 1T chinese BBQ sauce (sha cha jiang) - 1t fermented bean curd - 1T chili flakes - 1t sugar - 1 pinch of salt - 2T soy sauce - 4 chopped chili padi - 1/2t grated ginger - 1.5T minced garlic - 1T sesame oil - 1T crushed peanut - chopped coriander leaves - spring onion - toasted sesame seed sesame dip: - 3T tahini - 1T water (less) - 1t white rice vinegar - 2T soy sauce - 1t grated ginger - 1T garlic - 1 pinch salt - 3T sesame oil - coriander - spring onion - toasted sesame seed spicy seafood dip: - 1t palm sugar - 2T lime juice (?) *I searched for other dip sauce and they do put fish sauce and lime juice together often - 3T fish sauce - 4 chopped red chili padi - 4 chopped green chili padi - 2T garlic - coriander - crushed peanut - 1/2 slice of kaffir lime (from the last picture) Note: this is just rough eyeballing, feel free to correct me. I've tried all of it and it's SO good. Most hotpot places don't have fixed amount, so you can add more to whichever ingredient you like more :)
