Sauces and seasonings are a very important part of my life. Seasonings are definitely a must, especially in Chinese cooking, and sauces are like complementary to food, most often to bring out or enhance the taste. I almost always have to have some sauces to go with my food, be it chilli sauce, sweet & sour sauce or sambal, so when I saw Chef Christoper Tan offering a demo class in Sauces and Seasonings at Shermay's Cooking School, I signed up immediately.
Recipes that were demo-ed in class included chilli sauce base, plum sauce, char siew marinade, char siew, fragrant chilli oil, char siew mein and nyonya salad with plum dressing. The recipe pack also included bonus recipes of sweet soy-sauce, tomato sambal and aromatic infused soy sauce.
The home-made chilli sauce tasted very special, it was spicy, yet a tad fruity and tangy, gave the noodles an unique umami taste. The char siew was sooooo succulent and bouncy and very well marinated and well grilled with just the right bits of charred meat and also the fatty parts (I like!). Tip of the ice-berg, the fragrant chilli oil, just enhanced all the flavours altogether. Yum!