Pak Choi in a Soy and Gooseberry Dressing

Often I use Kecap Manis or as the Aussies like to call it ketchup mayonnaise, in my creations. Kecap Manis is a sweet form of soy sauce that has been fermented for longer and has a rich thick texture and great on its own. Usually not found in your big chain super market however very very common in Asian markets. Also pairs well with fruit such as strawberries, kiwi, pineapple and in this instance gooseberries. 

800g pak choi
200ml kecap manis
150g red gooseberries
1 red chilli
2 cloves garlic
1 tablespoon grated ginger

Method:
To make the dressing slice the chilli, then peel garlic and crush. In a small sauce pan add the kecap manis, red gooseberries, chilli, garlic, and ginger. Place over a medium heat and bring to a gentle simmer, cook for about 15 minutes. Place dressing through a food processor, blend till smooth. 
Put a large pot of water on to boil, trim the base off the pak choi and separate the leaves. Once water is boiling add pak choi and cook for around 3-4 minutes till just tender then drain. Serve pak choi with dressing drizzled over top.