Remembering Kim's pink sauce
I know I saw the recipe for Kim's pink sauce printed in your paper. I clipped it out and have since misplaced it. I lived in Medford from 1972 to 2010, and Chinese food just isn't the same to me without pink sauce. Can you help?
— Bob, Seattle
Although we here at Since You Asked headquarters hope you'll still visit, we wouldn't want you getting homesick on us, Bob.
The since-demolished Chinese-American restaurant was open from September, 1950 until May, 2005 after descendants of the restaurant's founders opted to sell the business and failed to find a buyer at its $4.75 million asking price. The restaurant's closure put a pink sauce-shaped hole in many locals' hearts, prompting the July 22, 2006 Since You Asked article you likely clipped.
According to that article, the founders' granddaughter Megen Fong told the MT that the sauce was created to complement the tempura sauce served with mar far chicken, fried shrimp and egg rolls.
"It was so popular, though customers started using it for their rice, chow mein and even in their soup and on salads," Fong was quoted at the time. Others, she said, would drink the sauce from the bottle or eat it on crackers.
The MT had to turn to its readers for a close approximation for the top-secret recipe. Although reader-submitted recipes called for raw eggs, the USDA strongly discourages the consumption of raw eggs due to risk of salmonella poisoning, so when developing and testing the recipe, the MT used pasteurized egg product instead.
Recipe: "Definitive Pink Sauce"
- 2½ cups salad oil
- ¾ cup apple cider, rice or white vinegar
- 1 cup ketchup
- 1½ teaspoons dry hot mustard or Chinese mustard
- ½ teaspoon salt
- Pasteurized egg product equal to one large egg
- 1 cup sugar
Directions: Combine all ingredients except the sugar in a blender. Gradually blend in the sugar, then store the mixture in a refrigerator.
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