Wednesday, 3 August 2011

Da Bin Lo on 1st August

We celebrated  Swiss National Day on Monday. It was a wonderful warm evening and we ate our traditional da bin lo in the garden. Our selection included squid, salmon, chicken, noodles, tofu, mushrooms, eggs and lots of vegetables. As well as the usual hot soy, ginger and shallot sauce, we enjoyed this delicious cold scallion sauce.

Ginger Scallion Sauce
(Adapted from Momofuku by David Chang & Peter Meehan)

•2½ cups thinly sliced scallions/shallots (greens and whites; from 1 to 2 large bunches)
•½ cup of chopped coriander (use stalks too, chop finely)
•½ cup finely minced peeled fresh ginger
•1/4 cup grapeseed or raps oil
•1½ teaspoons light soy sauce
•3/4 teaspoon sherry vinegar or rice wine vinegar
•3/4 teaspoon sea salt, or more to taste
Mix together. This sauce can also be used on rice or

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