Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ginger-Soy Dipping Sauce



Posts : 17792
Thanked : 876
Join date : 2013-01-12

Ginger-Soy Dipping Sauce

Post by Lobo on Wed 10 Feb 2016, 9:40 pm

Ginger-Soy Dipping Sauce

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 10
This recipe calls for Sriracha chili sauce. A general-purpose sauce that originated in southern Thailand, it is used sparingly to add zest to salads, noodle soups and a wide range of other cooked dishes. It is also a table condiment offered at many Southeast Asian restaurants. The bright red-orange sauce is a mixture of ground chilies, tomatoes, vinegar, garlic, salt and sugar.

  • Printer Friendly Version

  • 435


  • 5 Tbs. rice vinegar
  • 1⁄4 cup light soy sauce
  • 2 Tbs. dark soy sauce
  • 3 Tbs. warm water
  • 1 1⁄2 Tbs. sugar
  • 1 Tbs. Asian sesame oil
  • 1 tsp. Sriracha chili sauce
  • 2 Tbs. peeled and minced fresh ginger
  • 2 tsp. minced garlic
  • 2 tsp. red jalapeño chili or other fresh
     hot red chili, seeded and thinly sliced on the

Related Recipes

  • Pot Stickers >


In a small, nonaluminum bowl, whisk together the vinegar, light and dark soy sauces, warm water, sugar, sesame oil and chili sauce until the sugar dissolves. Stir in the ginger, garlic and chili. Use immediately, or cover and refrigerate for up to 2 days. Makes about 1 1⁄4 cups.

Adapted from Williams-Sonoma Collection Series, Asian, by Farina Wong Kingsley (Simon & Schuster, 2003).

    Current date/time is Sat 03 Dec 2016, 9:55 pm