In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it’s often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant kick.
Recipe information
Yield
makes 1/2 cup
Ingredients
1/2 cup dark soy sauce
2/3 cup palm or brown sugar
2 garlic cloves, minced
Preparation
Step 1
Place the soy sauce and sugar in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes.
Step 2
Remove from the heat and stir in the garlic. Cool and serve. This sauce will keep well, refrigerated, for a couple of days; bring to room temperature if you’re using it as a dipping sauce. (If you’re cooking with it, you can use it directly from the refrigerator, of course.)
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
