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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | ==Description== |
+ | == Description == |
| − | ==Ingredients== |
+ | == Ingredients == |
* 5 tablespoons [[oil]] |
* 5 tablespoons [[oil]] |
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| − | *2 tablespoons [[rice vinegar]] |
+ | * 2 tablespoons [[rice vinegar]] |
* 2 teaspoons light [[soya sauce|soy sauce]] |
* 2 teaspoons light [[soya sauce|soy sauce]] |
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| − | *1 teaspoon [[Granulated sugar|Sugar]] |
+ | * 1 teaspoon [[Granulated sugar|Sugar]] |
| − | *a few drops [[sesame oil]] |
+ | * a few drops [[sesame oil]] |
* 1/8 teaspoon freshly ground [[white pepper]] (or to taste) |
* 1/8 teaspoon freshly ground [[white pepper]] (or to taste) |
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| − | ==Directions== |
+ | == Directions == |
| − | Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 – 4 days. |
+ | Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 – 4 days. |
[[Category:Hong Kong Recipes]] |
[[Category:Hong Kong Recipes]] |
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[[Category:White pepper Recipes]] |
[[Category:White pepper Recipes]] |
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[[Category:Sesame oil Recipes]] |
[[Category:Sesame oil Recipes]] |
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[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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Revision as of 10:33, 24 June 2010
Description
Ingredients
- 5 tablespoons oil
- 2 tablespoons rice vinegar
- 2 teaspoons light soy sauce
- 1 teaspoon Sugar
- a few drops sesame oil
- 1/8 teaspoon freshly ground white pepper (or to taste)
Directions
Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 – 4 days.