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http://www.omniture.com --> Mail Tribune Blogs --> --> « Stop the second guessing in March Madness First Rogue Springer and Ron’s Not Sharing After All » The continuing saga of Pink Sauce Posted by Sarah Lemon In the annals of Mail Tribune history, few topics have incited readers’ passions like “Pink Sauce.” I’m talking, of course, about that ubiquitous sweet dipping sauce at the long-running but now-defunct Kim’s restaurant. Alas, when Kim’s closed in 2005, patrons thought they lost their beloved condiment. Other local Chinese eateries have tried to replicate Pink Sauce but don’t quite fill the bill, purists report. Amid a flood of requests for Kim’s list of sauce ingredients, the newspaper in July received an unassuming package. Lo and behold, the contents — a bottle of pinky-orange sweet and sour sauce — purported to be the answer to readers’ prayers: a Pink Sauce clone. I took it home to my husband, a bit of a Pink Sauce connoisseur, for his verdict. While not quite as good as the original (it does lack Kim’s seductive sheen), Will pronounced it good enough to become a pantry staple. He now eats it once a week with eggrolls and potstickers. Not a fan of gratuitous dipping sauces (and pink ones, at that), I found a justified use for Keli’s Hawaiian Sweet and Sour Sauce in an Asian-flavored cole slaw I concocted one night to accompany roast pork. Combine 2 tablespoons of Keli’s Hawaiian Sweet and Sour Sauce with 2 tablespoons mayonnaise and 1 tablespoon rice-wine vinegar. Add 1 teaspoon jarred, minced garlic and 1⁄2 teaspoon jarred, chopped ginger; 1 tablespoon minced, fresh cilantro; 1⁄4 teaspoon toasted black sesame seeds; a dash of cayenne pepper and black pepper, to taste. Whisk ingredients with 1 tablespoon of rice or canola oil. Pour dressing over about 4 cups of shredded cabbage and carrot. You could even add a little grated daikon for more zing. I like a less soupy cole slaw, so if you prefer more sauce, consider doubling this recipe, which makes about 1⁄2 cup of dressing. Keli’s Hawaiian Sweet and Sour Sauce is available in the Asian foods aisle of several local grocery stores, including Food 4 Less. Try it and tell us if it’s as good as the real thing. This entry was posted on Wednesday, March 14th, 2007 at 9:28 am and is filed under The Whole Dish . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response , or trackback from your own site. Leave a Reply Mail Tribune Blogs is proudly powered by WordPress Entries (RSS) and Comments (RSS) .