Comments on: Scallion Sauce for Noodles a la David Chang (Momofuku)

By: viginia banaga

viginia banaga — Thu, 06 Jun 2013 00:28:57 +0000

where can i buy kansui. is it available at divisoria . ty

By: Pia

Pia — Wed, 06 Feb 2013 17:53:07 +0000

I made this scallion sauce just last Sunday. It was a little on the bland side if you only use it alone. But it was just right (for me) as I partnered it with duck that i made ala “soy chicken” which is quite flavorful.
This is what I did..
I searched and used the authentic ingredients that I could find here. Even went to Chinatown but later found out that sherry wine vinegar is a Spanish product. Anyway, they can be found in the supermarket.
I prepared the sauce a day before, refrigerated, to let the ginger and scallions flavor the oil.
I panfried some prawns in butter, garlic with a dash of salt. Added that and then made extra sauce of light soy sauce, sherry wine vinegar, pinch of sugar and a dallop of the scallion sauce on the side for those who wanted more flavor.

By: PITS, MANILA

PITS, MANILA — Thu, 01 Sep 2011 22:47:27 +0000

I TRIED TOASTED GARLIC WITH A FEW DROPS OF SOY SAUCE, IT’S GOOD. AND ALONG WITH CRISPY BACK-FAT OR CRISPY TAMPALEN … SOUNDS LIKE MAMI-HENG … AND MAYBE SOME OF YOUR SCALLION SAUCE …

By: CC

CC — Thu, 25 Aug 2011 02:31:01 +0000

Dear MM, we served this exact recipe in the restaurant where I used to work for, and sad to say, it yielded the same results. I didn’t like it so much myself. It was just blaaaaahhhh (bland, to say the least). I even tried adding more salt to no avail. I don’t think it’s your kitchen’s fault as much as it is the recipe’s sense of wanting.

By: Robin

Robin — Wed, 24 Aug 2011 06:06:18 +0000

my version – oyster sauce over the egg noodles, sprinkle green onions, than pour hot peanut oil over it. Plus roast pork, wonton and blanched Kai-Lan on the side.

By: jakbkk

jakbkk — Wed, 24 Aug 2011 01:53:00 +0000

you can try adding a bit of oyster sauce instead of soy sauce and a dash of sesame oil aside from sesame seeds.

By: wisdom tooth

wisdom tooth — Tue, 23 Aug 2011 20:06:49 +0000

Hi Ms Betty q, I was just going to email you re other uses for this bbq sauce as I found a gray can with chinese characters that also says “bbq sauce”. Galing mong magtiyempo. And, I am still waiting for the items you sent. I hope hindi ako naunahan ng mga sniffing dogs sa checkpoint. BTW, I added this to you XO sauce. Yummm. Thanks for all your tips! Will also try your “lazy day way of late night noodles” habang may bbq sauce pa…

By: EbbaBlue

EbbaBlue — Tue, 23 Aug 2011 19:11:34 +0000

Yes Ms. Betty, MP is correct, you are always so generous… way – way – kind to share us supplies/ingredients, actual food, and tips & recipes. I’ll go shop at our Chinese/ Vietnamese Market belt here and I am pretty sure that I will find ingredient you mentioned. I will then cook the noodles as per your recipe. Ummmmm…. Natatakaw na ako. And thanks for clearing the Bull Head sauce – akala ko kasi Bull’s head Texas Barbecue yon eh.

By: MP

MP — Tue, 23 Aug 2011 18:14:32 +0000

Bettyq, I am so amazed with how generous you are (though not at all surprised considering how selflessly you’ve shared your culinary tips with us)! Thank you for the offer of mailing a can of Bull Head but it will be too costly (they will levy tax on both the sender and receiver!)… I will be in NY sometime in Oct and will look for it (and Chee Hou) in one of the Asian stores there. After my hubby tasted the dimsum I prepared using your recipe he keeps asking me to try any of your recipes so I wanted to try this “lazy noodle meal” of yours! Again, thank you very, very much for the offer.

By: betty q.

betty q. — Tue, 23 Aug 2011 15:32:14 +0000

MP…my APOLOGIES! Maybe you couldn’t find it for the brand is BULL HEAD not Bull’s! I just checked the can! it is made in Taiwan! At any rate, if your Asian store does not stock it, I will be more than happy to mail a can to you!