Ginger-Scallion Sauce

Thursday, February 16, 2012    

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Nyamist director Sarah Hsia Hall launched her very own ginger-scallion sauce at last Sunday's foodie event KGN Kitchen, held at Hope Gardens.

The sauce, which is a Chinese recipe, is usually served with boiled chicken or Cantonese food. Hsia Hall, who is Chinese-American, moved to Jamaica two years ago and has fallen in love with the local produce. "Since being here I've taken note of the amazing local spices which are amazing and intensely flavoured, yet we import." The multi-cultured Hsia Hall then decided to concoct her own sauce, which makes an excellent accompaniment to various food items.

Hsia Hall used Sunday's event to test the waters, so to speak. The result: "a very good reception", she expressed to Thursday Food. "Patrons were intrigued and they really loved it. That to me signalled a demand for the product."

With proper procedures to be made before hitting supermarket shelves, foodies can visit the Nyamist website at and check out the new product that may just make your dishes even more tasty.



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