Sauces are an intricate necessity for almost all steamboats and Singaporeans do love their sauces. It can be used to spice up dull flavours, create a different dimension in taste (and perhaps even texture), and it can be an extremely good companion to complement the ingredient. It comes as no surprise that for steamboats, there is a need for a dip to go along with the many ingredients such as dumplings, tofu, fish, seafood and even vegetables. So for the 5 must have sauces for steamboats, what are they?
1. Sambal Chilli
Sambal Chilli sauce is a typical favourite for many. Piquant and very spicy in flavour, this concoction of bird’s eye chilli, garlic and stock adds a zesty kick to any ingredient. And it also whets the appetite for that next bite. Ideal for meats and seafood.
Sambal Chilli sauce is a typical favourite for many. Piquant and very spicy in flavour, this concoction of bird’s eye chilli, garlic and stock adds a zesty kick to any ingredient. And it also whets the appetite for that next bite. Ideal for meats and seafood.
2. Light Soy Sauce
Never doubt the infallibility of the light soy sauce. Some guests at a steamboat might prefer their food a little more saltier than others, and with the umami rich flavours coupled with a slightly sweet and savoury taste in the sauce, this is an excellent companion to many foods. Ideal for almost every ingredient.
Never doubt the infallibility of the light soy sauce. Some guests at a steamboat might prefer their food a little more saltier than others, and with the umami rich flavours coupled with a slightly sweet and savoury taste in the sauce, this is an excellent companion to many foods. Ideal for almost every ingredient.
3. Sambal Belachan
Sambal Belachan differs from Sambal Chilli from the prawn paste (belachan) which is used while making the dip. Fiery red yet deceptively refreshing, the spiciness level is milder if no bird’s eye chilli is used. Squeeze a lime over just before serve to craft a different dimension of flavours to this popular chilli sauce. Ideal for meats and seafood.
Sambal Belachan differs from Sambal Chilli from the prawn paste (belachan) which is used while making the dip. Fiery red yet deceptively refreshing, the spiciness level is milder if no bird’s eye chilli is used. Squeeze a lime over just before serve to craft a different dimension of flavours to this popular chilli sauce. Ideal for meats and seafood.
4. Ginger with Black Vinegar
Ginger with black vinegar sauce is more commonly seen in dumpling and dim sum restaurants. Juliennes the ginger into fine strips thereafter ladling a spoonful or two black vinegar over. And if the steamboat comes with dumplings as part of the extensive list of ingredients, this tangy yet ginger spice dip will enhance the dumpling filling’s natural flavours with a sparkle. Ideal for seafood and dumplings.
Ginger with black vinegar sauce is more commonly seen in dumpling and dim sum restaurants. Juliennes the ginger into fine strips thereafter ladling a spoonful or two black vinegar over. And if the steamboat comes with dumplings as part of the extensive list of ingredients, this tangy yet ginger spice dip will enhance the dumpling filling’s natural flavours with a sparkle. Ideal for seafood and dumplings.
5. Chinchalok
Chinchalok is one dip that strikes familiar from the heart of Malacca. Tiny shrimps persevered extensively in brine and chilli, this dip’s sea saltiness flavour and umami taste goes well with almost any ingredient that is mild tasting from tofu to vegetables. Add chopped onions, garlic and chillies for that extra crunch. Ideal for almost every ingredient and it goes excellently well with steaming white rice.
Chinchalok is one dip that strikes familiar from the heart of Malacca. Tiny shrimps persevered extensively in brine and chilli, this dip’s sea saltiness flavour and umami taste goes well with almost any ingredient that is mild tasting from tofu to vegetables. Add chopped onions, garlic and chillies for that extra crunch. Ideal for almost every ingredient and it goes excellently well with steaming white rice.