Monday, August 23, 2010

CHILI AND GARLIC VINEGAR DIPPING SAUCE

CHILI AND GARLIC VINEGAR DIPPING SAUCE© BUSOG! SARAP! 2010

Chili & Garlic Vinegar Dipping Sauce is highly recommended for Beansprout Springrolls (Lumpiang Togue or Sumpia), Chicharon (Pork Crackling) and Fish or Squid Balls.

 

INGREDIENTS:

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

ASSEMBLING:

~  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.

5 comments:

  1. Now I'd like some fried lumpia to dip into this.

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  2. I love sprinkling this over fried rice and eggs in the morning.

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  3. Looks like you forgot to put garlic in the ingredient list ...

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  4. @Gina ~ LOL! I did...will fix it, thank you very much=)

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  5. I've tried it with Lumpia...Delicious..

    **A Lia

    ReplyDelete

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