Dip - Garlic, Ginger, Cilantro and Spring Onion

Dip - Garlic, Ginger, Cilantro

and Spring Onion

Chinese New Year 2013 (Year of Snake) will be coming in another few

more weeks only.  I believe all Chinese are busily making cookies, 

snacks, cleaning up their house, buying new clothes and etc preparing

for the coming Chinese New Year.

This dip was taught by my mother in law, it is her secret recipe taught

to all her five daughter in laws.  All her sons, daughters, daughter in laws,

son in laws and lastly her grand children loves this dip.  

Either you use this dip for your Steam Chicken (Pak Cham Kai) 

or use it to stir fry with your chicken.  It is just lip smacking.  

All Chinese loves to eat Steam Chicken (Pak Cham Kai) during festive season

especially eve of Chinese New Year when all goes back home to their parents

home for celebration.

I am sharing this recipe with you all so that you and your family will

definitely enjoy this dip.

I am submitting this post to Chinese New Year Delights 2003 hosted

by Sonia aka Nasil Lemak Lover.  Thanks Sonia!

Sorry gals, I have forgotten the measurement.

But I believe with your vast experience as an expert cook, you will

know the measurement from the picture above.

Some Cilantro, Sping Onion, Ginger and Garlic.

Dice finely Ginger and Garlic.  Chop finely Cilantro and Spring Onion.

Heat up one table spoon or more of cooking oil.

Pour in the Ginger and cook for 1 minute.

Pour in the Gralic and cook for 1 minute.

Once you notice it is slightly turning to brown, pour in the

Cilantro and Spring Onion.

Stir fry for two minutes.

Season with some salt and remember to taste it.

Stir fry another two minutes or some garlic or ginger slightly brown

and it is done.  Dish up.

While I am blogging this dip, I am missing it already.

What are you waiting for, tag it and cook it for coming

Chinese New Year.

Wishing all Chinese "Gong Xi Fa Cai" (Happy Chinese New Year)

and may this year will be a better year for you and your family.