Great as a sauce for just about anything, this dressing has a really complex flavour you’re sure to love. Look for balance; this dressing should be hot, sour, sweet and salty, so get it to a level that suits your palate.
Combine the pickled cabbage, kecap manis, Chinkiang, white vinegar, mushroom soy sauce, chilli oil, Sichuan pepper and
You can wok-fry, deep-fry or steam just about anything and dress with this at the end. You also don’t even have to add the pickled cabbage to this dressing, although it does taste great with it.
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