Bawang at suka Garlic and vinegar dipping sauce This all-purpose sawsawan is particularly good served with fried meat and fish.
Makes: 2 ⁄ 3 cup
125 ml (4 fl oz/1⁄2 cup) native or rice vinegar 5 garlic cloves, smashed 1 teaspoon salt flakes, plus extra to taste 1⁄ teaspoon freshly cracked 4 black pepper 1⁄ teaspoon caster (superfine) 2 sugar
Combine all of the ingredients in a small bowl and season with extra salt, if desired.
Toyo, suka at sili Soy, vinegar and chilli dipping sauce A variation of toyomansi, this is the sawsawan of choice to serve with crispy pata (page 156).
Makes: 2 ⁄ 3 cup
(21⁄2
oz/1⁄3
80 ml fl cup) soy sauce 80 ml (21⁄2 fl oz/1⁄3 cup) coconut or apple cider vinegar 1 long green chilli, seeded and thinly sliced on the diagonal 1 red bird’s-eye chilli, seeded and thinly sliced on the diagonal 1⁄ onion, very finely chopped 4
Combine all of the ingredients in a bowl. Set aside for 3 minutes before serving.
34 7000 Islands