Garlic Sauce

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   Garlic Sauce
From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970
Used as an accompaniment to Phillippine dishes such as fried lumpia and ukoy.
To make about 1 cup:
1 tablespoon finely-chopped garlic
1 teaspoon salt
1 cup malt or distilled white vinegar
With a mortar and pestle, or in a small bowl with the back of a spoon, crush the garlic and salt together until they become a smooth paste. Pour in the vinegar and stir vigorously with a spoon to mix the ingredients thoroughly. Serve the sauce from a bowl or a sauceboat as an accompaniment to Phillippine dishes such as fried lumpia and ukoy. Tightly covered, garlic sauce may be kept at room temperature for a day or so.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Garlic Sauce Posted: 30 November 2011 at 09:44
	Garlic Sauce From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970 Used as an accompaniment to Phillippine dishes such as fried lumpia and ukoy. To make about 1 cup: 1 tablespoon finely-chopped garlic 1 teaspoon salt 1 cup malt or distilled white vinegar With a mortar and pestle, or in a small bowl with the back of a spoon, crush the garlic and salt together until they become a smooth paste. Pour in the vinegar and stir vigorously with a spoon to mix the ingredients thoroughly. Serve the sauce from a bowl or a sauceboat as an accompaniment to Phillippine dishes such as fried lumpia and ukoy. Tightly covered, garlic sauce may be kept at room temperature for a day or so.
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