[Filipino Recipes] Spiced Vinegar – Sukang Maanghang

Sawsawan (dipping sauce) is something many Filipinos can’t dine without. Spiced Vinegar or Sukang Maanghang as we call it is a type of condiment that can be seen in all types of casual dining and that include street food settings. It is a very popular dipping sauce for any meat and seafood that are deep fried and grilled. This spiced vinegar is the preferred condiment for deep fried fish balls, barbecue pork, pan fried shrimp, and crispy calamari just to mention a few. It is believed that the acidity of vinegar along with its spices take away the greasy after- taste of a fried or grilled dish that was eaten with it.

Of course, I can always purchase this concoction from most Asian supermarket but I love making my own whenever I can. It is really easy to make, and you can add as many chili peppers and other spices you want. Speaking of chili peppers, you may use other types like Serrano, and Jalapeno.

Spiced Vinegar – Sukang Maanghang

Ingredients

1½ cup Cane Vinegar
2 teaspoon salt
15 cloves garlic
25 to 30 Thai Chili Peppers
1 teaspoon whole black pepper
1 small red onion
1 tablespoon oil

Instructions

1. Remove stems of Thai chili peppers
2. Wash and let it drain
3. Transfer chili peppers in the jar container
4. Slice 5 garlic cloves thinkly and set aside
5. Slice 10 garlic cloves thinly and then transfer in the jar container
6. Dice red onion and then transfer in the jar container

7. Add salt, and whole black pepper in the jar container
8. Place small frying pan over medium heat
9. Add 1 teaspoon oil
10.When the oil is hot, add and saute the 5 sliced garlic cloves for about 2 minutes.
11. Set aside to cool then add to the container jar
12. Fill the jar with vinegar
13. Mix all the ingredients with a spoon (I used chopstick).
14. Cover and refrigerate for 3 days.
ENJOY!

This recipe and image sources are referred in website: Wokwithray.net. Thanks so much!