One of my all time favorite restaurants in Asia is one called Din Tai Fung. One of the dishes I got every time when I dined there was called soup dumplings. They were dumplings which, upon biting, would release an amazing among of juicy soup into your mouth. They were served with a side of their sichuan Asian Spicy Garlic and Onion Chili Sauce. This is my copy cat recipe of their sauce.
A little about Din Tai Fung: Din Tai Fung is a upscale Taiwanese restaurant franchise that specializes in Chinese Huaiyang cuisine. Outside Taiwan, Din Tai Fung also has branches in Australia, China, Hong Kong, Indonesia, Japan, Macau, Malaysia, Philippines, Singapore, South Korea, Thailand, United Arab Emirates, United Kingdom and the United States.
Din Tai Fung is known internationally for its paper-thin wrapped xiaolongbao with 18 folds. The New York Times named it one of the top ten restaurants in the world in 1993. In November 2009, the Hong Kong and Macau 2010 edition of the Michelin Guide awarded the restaurant's first Hong Kong branch at Tsim Sha Tsui, Silvercord Branch (ๆฐๆธฏๅบ), a Michelin star. The Michelin Guide recommended the restaurant's second branch in Hong Kong at Causeway Bay, Yee Wo Branch (ๆกๅๅบ), in December 2010, as well as Hong Kong's Silvercord Branch in 2013.
In January 2019, Din Tai Fung voluntarily closed their Westfield Sydney location after discovering rats, which nearby construction had displaced. The city council also required the restaurant pass health inspections before re-opening.
Recipe
1. Take six green onions, remove roots and any discolored stems. Cut onions lengthwise. Cut into 1/4 inch slices (0:50 in Video)
2. Remove skin from a thumb of ginger and julienne, then mince. (1:55), add to green onion.
3. Mince 1/2 a medium yellow onion and add to bowl (3:42)
4. Add 3 Tablespoons of Chinese Chili Powder / flakes (4:27)
5. Add 1/4 teaspoon of Chinese Five Spice (4:31)
6. Add 1-1/2 teaspoons of sugar (4:37)
7. Add 1 teaspoon of salt (4:48)
8. Add 1 Tablespoon minced garlic (4:54)
9. Mix all well. (5:10)
10. Heat 1/4 Cup vegetable oil to 350 degrees F. (5:31)
11. Carefully pour oil of chili mixture (6:05)
12. Let cool at room temperature.
13. Place in container (I prefer a mason jar) and refrigerate for up too 2 weeks.