Simple Spiced Vinegar Dip

  • 2 cups white or cane vinegar
  • ½ cup soy sauce
  • 4 cloves garlic, minced
  • 1-2 small red onion, minced
  • ½ tsp. ground black pepper
  • ½ tsp. sugar
  • ½ tsp. salt
  • 2 tsps. onion springs (optional)
  • 1 tsp. chili flakes or 2 pcs. red Thai chili, finely chopped (optional)

  1. Place a small saucepan over medium heat. Combine the salt, sugar, vinegar and soy sauce. Whisk continuously until salt and sugar are completely dissolved. Simmer for 3 to 5 minutes. Remove from heat.
  2. Add the garlic, red onion, black pepper, onion spring and chili. Stir the mixture until well blended. Allow the vinegar sauce to cool.
  3. Transfer the vinegar sauce mixture in a bottle or glass jar. Consume right away or store in the refrigerator for future use. This can be kept refrigerated and sealed for months. The longer it sits, the stronger and more intensified the spiciness and the flavor will be.

  1. It is a perfect dipping sauce for a number of fried and grilled dishes like lumpia (spring rolls), okoy (fried shrimp fritters), fried fish, barbecue, roasted chicken, grilled liempo (pork belly), kwek-kwek (fried battered quail eggs), fried kikiam, fried fishballs, fried squid balls, calamares (battered squid), tuyo (dried salted fish), chicharon (pork cracklings), savory crackers and chips, and a lot more.
  2. It is also suitable as dressings for ensalada (salad) and kilawin (ceviche).
  3. A special variation calls for the addition of some finely chopped pipino (cucumbers), singkamas (turnips) and labanos (white raddish).
  4. Try the highly-spiced version of Sukang Maanghang.