How can something so easy taste so good? As you can see, I am not a little enamored with spring onion sauce, which I hesitate to call “sublime” because, like any good condiment, its magic only becomes apparent when paired with something savory.
Yes, the grilled bangus (milkfish) belly was excellent on its own — a liberal application of kalamansi-garlic butter before, during, and after grilling saw to that. But topped with our spring onion sauce: divine. We had it for lunch today with bamboo shoot cooked in coconut cream (pictured in this post), and they made for a quick (to make) and very satisfying meal.
To make spring onion sauce, mince a bunch of spring onions, season with a hefty pinch of salt, douse with a couple tablespoons of smoking peanut oil, and stir in a few drops of sesame oil. Allow to cool a bit before serving. The smell reminds me of hopia baboy — not surprising, actually, as that pastry gets its flavor mostly from spring onion (or scallion) and pork fat. Anybody else think this would go well with soy sauce on rice?
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