Today I am going to share with you this simple and yummy cekur dipping sauce that best to dip with white cut chicken / poached chicken or Pak Cham Gai. I learnt this special cekur dipping sauce from my sister-in-law.
Cekur is one type of local ginger, widely use in Malay cooking, you can read more here.
When I tasted Chinese 沙茶酱 (widely use in Taiwan), I can taste cekur aroma too.
I have a small cekur plant, not enough to prepare this dipping sauce. Sometime, I will add shredded fresh cekur leaves into chili dipping sauce when we having steamboat, very good too.
So I bought it from wet market, not that expensive actually..
Cleaning and remove cekur skin is the most tedious part in preparing this dipping sauce.
Chop it till finely
I modified a bit of my SIL recipe, added extra small chili and adjust a bit of the seasonings. Surprise that my kids also gave thumbs up to this dipping sauce..
Special Cekur Dipping Sauce 沙姜沾酱(recipe source: re-create from my SIL recipe)
50g chopped cekur roots 沙姜50g chopped garlic
2 small green chili, sliced
3tbsp cooking oil
2tbsp light soy sauce
1tbsp dark soy sauce
1/2tbsp oyster sauce
1/2tsp salt or taste
1/2tsp sugar or taste
- Heat oil in a saucepan, add in chopped cekur and garlic, sauté till aroma.
- Add in water, bring to boil.
- Add in all seasonings, and continue to simmer till slightly thicken.
- Serve with poached chicken (white cut chicken) or any other dishes.