Chili & Garlic Vinegar Dipping Sauce is highly recommended for Beansprout Springrolls (Lumpiang Togue or Sumpia), Chicharon (Pork Crackling) and Fish or Squid Balls.
1/4 cup white vinegar or any type of vinegar you like
1/8 tspn table salt or 1/4 tspn cooking salt (a bit coarser)
1/4 tspn white sugar
1 red bird eye chili, deseeded and cut into short strips
1 clove of garlic, crushed
pinch of pepper
*used U.S Measuring Cups & Spoons
~ Please crush the clove of garlic with the flat side of your knife, don’t use a garlic crusher tool. Combine all the ingredients, and stir with a spoon until salt and sugar granules has dissolved. Serve freshly made or can be stored in the fridge for 1-2 days.