Powerful umami, silky shine and sweet notes that coat the palate. Mensi sauce is an unmistakable signature of Peruvian-Chinese chifa heritage, built from fermented soybean paste. A thick, dark and vibrant glaze, ideal for coating fried fish or wok stir-fries.
Finely chop the garlic and ginger. Heat the vegetable oil in a small saucepan and sauté them for 45 seconds, just until fragrant without letting them brown.
Add the mensi and cook it for 1 minute, pressing it slightly so it opens into the oil. It should darken and release a deep aroma without burning.
Add the soy sauce, oyster sauce,
Turn what you find into an experience you can actually bring to your kitchen.
Dissolve the cornstarch with the remaining water and add it little by little, stirring. Cook for 1 minute, until the sauce coats the spoon; turn off the heat and finish with sesame oil for aroma.
