This text and recipe is posted with permission from Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home by Unmi Abkin & Roger Taylor of Coco & The Cellar Bar.
This recipe is shockingly simple and yields a rich, umami-packed broth that is still delicate enough to be served with fresh rice noodles in Coriander Shrimp Chow Fun. This is another family meal favorite.
The great thing about this sauce is that it isn't just for noodles. In a pinch, we'll use rice instead and finish it with our Scallion Ginger Jam. We also use it on any type of fish.
Yield: 1 1/2 cups
Storage: The sauce will keep in the refrigerator for 4 days.
1 tablespoon cornstarch 1 tablespoon cold water 1/4 cup oyster sauce 1/2 cup soy sauce 1/2 cup water 1/4 cup sugar or coconut nectar 3/4 teaspoon toasted sesame oil 3 tablespoons chicken stock
Stir the cornstarch and 1 tablespoon cold water to combine in a small bowl, then set aside.
Whisk the oyster sauce, soy sauce, 1/2 cup water, sugar or coconut nectar, sesame oil and chicken stock to combine in a medium saucepan over medium heat.
Bring sauce to a simmer, then slowly drizzle in the cornstarch slurry, whisking constantly. Simmer for 1 minute to fully activate the starch.
Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco and The Cellar Bar. Unmi Abkin is a four-time semifinalist for the James Beard Award for Best Chef in the Northeast. She attended the California Culinary Academy and worked at Chez Panisse and Boulevard before opening Coco. Roger Taylor spent his childhood in professional kitchens and began working in restaurants at the age of 15. He is a graduate of the California Culinary Academy in San Francisco.
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