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okay, i know it's probably super simple; like garlic oil with real garlic, but here is my question:
there is a garlic sauce that a lot of asian restaurants use for their garlic edamame and some garlic noodle dishes. it is very oily, with real garlic and so good. i particularly love the kind they use at the citrus club on haight. does anyone know if this is a standard sauce? or have any suggestions on how i can recreate the magic?
there is a garlic sauce that a lot of asian restaurants use for their garlic edamame and some garlic noodle dishes. it is very oily, with real garlic and so good. i particularly love the kind they use at the citrus club on haight. does anyone know if this is a standard sauce? or have any suggestions on how i can recreate the magic?
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SF Bay Area
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Re: garlic sauce
Sun, July 9, 2006 - 12:28 PMmy sister was a waitress in the Vietnamase fusion resteraunt "Crustacean" in San Francisco, I ate their Garlic Noodles when I visited (Dungeouness crab btw was to die for).
Their garlic noodles were spectactular, but my sister could never get the recepie, waiters and waitresses were literally banned from seeing what happened in the kitchen.
But she found out one thing, as good as they tasted they were so loaded with MSG it just wasn't funny, few people who she served had bad allergic reactions from them, one went to the hospital.
As I wasn't allergic to MSG, I loved them,
I was able to get something similar on my own using chili oil, ghee (no not chinese but seemed to mimic the taste better than peanut or seseme... I think they must have used it) sauteed garlic diced, then finally garlic powder, sea-salt, MSG liberally...and a few dashes of fish sauce, toss in with the noodles and dinner is served.
