Soy Sauce and Vinegar Dipping Sauce

• porcje: 2 servings
• czas aktywny: 5 minutes
• całkowity czas: 10 minutes

Składniki

1/2 cup cane vinegar (note 1)

3 tsp Filipino soy sauce (note 2)

1 tbsp brown sugar (or white, add more if preferred)

1 small red onion (finely chopped)

1 clove garlic (finely chopped)

red and green chilies (chopped, to taste)

1 tbsp water (note 2)

2 cup cane vinegar (note 1)

1/4 cup Filipino soy sauce (note 2)

1/4 cup brown sugar (or white, add more if preferred)

1 large onion (finely chopped)

5 cloves garlic

2-3 pieces green chili (siling haba/pang-sinigang) (sliced)

red chili (to taste)

3-4 tablespoon water (note 2)

Wskazówki

In a small bowl, combine all ingredients. Whisk until sugar is dissolved.

Let it stand for 30 minutes, but best overnight. Do a taste test. Add more sugar or water based on preference. Start with 1 tsp at a time. Note that water will help lessen the sourness of the sauce. Use less, if preferred.

Pour in an airtight glass container and keep in the fridge until needed.

Serve with lechon kawali, lechon pork belly roll, BBQ, fried fish and other seafood.

Wartości Odżywcze

• Kalorie: 95 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 1 g
• Sód: 1515 mg
• Węglowodany Całkowite: 21 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 13 g
• Białko: 4 g