I got it from Dave Bridgham, who said he probably got it from the Senior House mailng list before that.
Make this a day ahead of time to allow taste to blend
Do not add additional garlid, ginger, or hot oil if doubling the recipe.
Explanation of ingredients:
Dark soy sauce: This can be purchased in Chinatown grocery stores (or probably H-Mart, Super-88, etc.) Make sure to read the label befor eyou buy it. The ingrediends listed should have molasses or sugar. It is darker in color and less alty than regular soy sauce; used most often in "Red Coocked" dishes. If you can't find any, use regular soy sauce mixed with a little bit of sugar.
To make (spicy) HOT OIL, sprinkle a few drops of salt into 1 tsp. Ground Red Pepper and set aside. Heat 1 Tbsp. of cooling oil in a pan and pour it over powder. (This can also be purchased in Chinatown, but it is not as good as home-made!)
After it settles, the top layer is called HOT OIL, and the bottom part is called HOT OIL PASETE.
Cornstarch mixture: Mix ¼ Cup cornstarch with ½ Cup water, allow it to settle.
The thick bottom half of the mixture is alled Cornstarch Paste and the thin watery part on the top is referred to as Wet Cornstarch.
Source:
I got it from Dave Bridgham, who said he probably got it from the Senior House mailng list before that.
