How To Make Gol Gappe Recipe
I'm not just going to stop at one particular recipe that we've got here! There are lots of different recipes that you can use to make the perfect Gol Gappe. Just follow along every step and see what's your favorite thing to add to this classic sauce! So here is my very first post about making a basic golf ball! (I will try to keep posting new things on this blog in order for it to be as useful as possible!)
What You Need
Gol Gappe Sauce Ingredients 1 stick of butter
1 cup raw yellow onion
3 cups of water
1/2 garlic clove, minced
1 tsp salt
1/4 tbsp sea salt (or more, depending on how sour/spicy your golgi tastes) Directions Start by boiling some oil in a pan over high heat. Then saute the onions on both sides until they start pitting for at least 10 minutes. Take them out of the pan and into another skillet. If you have a lot of onions, then you can increase the time of cooking the onions. Once the onions, set aside, then turn off the heat. Then pour in the chopped garlic and salt and let it cook for 5 minutes or so. Finally, add the remaining mixture to the saucepan and reduce it on medium heat - this should thicken up quite quickly. Set aside the sauce. Now, while it is still warm, start shaking it around. Remove the sauce from the base so that the base is even with the bottom and place the lid back on top. Stir constantly so that you don't get any clumps stuck to the bottom. Leave the sauce at room temperature for about 10 minutes then serve right away by adding more slices on top. Alternatively, if you prefer eating more slowly, then you can also leave a piece of paper towels over the plate before serving. Serve immediately or refrigerate in the fridge for 10 minutes or so. Advertisement
Gol gappe was a staple in Chinese culture for centuries and thousands of years. However, a lot of families have since lost their loved ones due to being unable to speak English fluently. In China, many family members passed on their love of Gol Gappa to the next generation. My grandfather and uncle used to speak fluent Mandarin and therefore could teach me English in person when I wasn't able to speak Chinese. They were always careful to teach me words and help me learn to read! Unfortunately, not all their teaching skills died with them. When my Uncle John passed, he did not take well to how much his grandson was learning in school. He would repeatedly ask him questions asking "What did Grandpa say?" and "What did you ever do?" His way would be "Gol gai bao."
When I was young my parents made an effort to speak to their children in Mandarin at home and taught me how to talk to people in China when we visited relatives. It became something I loved to do and now it's something fun to recreate. All of these recipes work perfectly so there's no reason why not to include this as well. Plus you never know at least one of these ingredients may go for a bit too high. So if you want a slightly milder flavour, feel free to tweak the amount of seasoning needed. For instance, instead of just 2-3 garlic cloves per cup of batter, maybe you need 4 garlic cloves, for a totally different result. Some other variations to the number of cloves needed are a mix of two spices or just 3 whole cloves. These changes in amounts can be found on the recipe box or at the store. But whatever changes are made, always remember there should be enough garlic-y smells in your tummy to ensure that you'll eat this recipe!
