Lemongrass Dipping Sauce

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