The addition of fragrant tanglad gives this sauce a bright, bold flavor.
Makes about 1/2 cup Prep Time 15 minutes
6 bulbs lemongrass (white parts only), chopped finely
(Click to see How to Prep Lemongrass)
1/4 cup freshly squeezed Baguio lime juice
1/2 teaspoon grated ginger
1/4 cup fish sauce (patis)
2 tablespoons muscovado sugar
1 bird’s eye chili (siling labuyo), chopped finely (optional)
Combine all ingredients in a bowl. Whisk thoroughly; let flavors sit and meld for at least 30 minutes. Serve with the Grilled Tofu.
Photography At Maculangan | Food Styling by Melanie Jimenez | Prop Styling by Liezl Yap
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