Serving
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Sweet and Sour Dipping Sauce
Philippine
   
Makes
Effort:
Sched:
DoAhead:
1 cup  
*
10 min  
Yes
This dip is only mildly sweet, just enough to take the harsh edge off the vinegar. It is used for spring rolls, fried fish and shrimp, and the like.



1
2
1
1
1
1
1
1
c
cl

t
t
T
t
T
Vinegar (1)  
Garlic
Red Chili (2)  
Sugar
Cornstarch
Water
Salt
Ketchup (3)
Make   -   (10 min)
  1. Crush GARLIC and chop very fine.
  2. Chop CHILI very fine
  3. Mix All items together. Let age for an hour or so if you can.
NOTES:
  1. Vinegar:   Preferably use a high quality Philippine cane vinegar, or a Philippine coconut or palm vinegar. Lacking those, rice vinegar can be used. If all you have is white distilled vinegar, dilute it a touch with water. The photo specimen is made with a lightly tinted natural cane vinegar. For details see our Sours page.
  2. Red Chili:   The recipe calls for one red "Finger Chili", but those aren't available in North America yet. Here in California all eths uses red Fresno chilis, so that's what we recommend. For details see our Chili Page.
  3. Ketchup:   Regular Ketchup can be used, but in the Philippines Banana Ketchup is much used due to lower cost (they have lots of bananas and not so many tomatoes). For details see our Banana Ketchup page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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