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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef Freddy Ng Quee Chin
Servings: 4
2 shallots, fresh, peeled, finely chopped
10 tablespoon white wine, white
12 tablespoon plum sauce, bottled
10 fresh calamansi, squeeze for the juice
1 red chile
1 sprig resh coriander leaves
10 grams fresh ginger flower
1 pinch salt, to taste
Reduce the chopped shallots with white wine and plum sauce by half. Remove from heat, cool down, and add in the calamansi juice, chopped chilli, coriander leaves, and ginger flower. Adjust seasoning with salt. Keep refrigerates.