by: Max M Rasmussen

GCG and 123 - Asian tricks

GCG & 123 - ready to use - Max M Rasmussen
Video Recipe - I make a lot of Asian food. It's easy, it's healthy and it tastes good. It is the perfect everyday food. There are many elements that recur in Asian food. The Chinese "holy trinity" of cooking is "garlic, chili and ginger". It is used in almost all their dishes. The Vietnamese has another trinity. Soy sauce, fish sauce and sesame oil. If you premix those two trinities then it becomes very easy to make Asian cooking.

Ingredients GCG

  • 1 Chili (You decide how strong) 
  • ½ Head of Garlic (5-6 cloves)
  • 1-2 dl (¼-½ cup) Oil
  • a "thumb" of Ginger


OK. There is no such thing as GCG. Not as far as I know. It is just a mnemonic for the ingredients. It's a way to make a quick seasoning that makes Asian food much easier.

Grate, chop, blend, or however you can get away with it, all the parts.

Mix it with oil.

When you need to cook something "Asian" then pour it in the frying pan / wok in the beginning. Can easily be used in combination with just oil for a lighter taste.

Store in the refrigerator for up to a week.


Ingredients 123

  • 1 part sesame oil
  • 2 parts Vietnamese fish sauce
  • 3 parts soy sauce


The name 123 is also one I have made up as a mnemonic. I have named it so both because it is the 123 of Asian cooking flavor, and it describes the mixing ratio. Clever eh?

Mix it all together and shake it.

Add it to your fried vegetables or stir fry when it is nearing completion.

Store in the refrigerator for weeks.

GCG (Garlic Chili Ginger) - Max M Rasmussen