By Devi Poojari
This tangy and sour dipping sauce from the Philippines made with a handful of ingredients, is perfect for dumpling dinners and stuffed baos.
1 tablespoon coconut vinegar 3 cloves garlic, minced 2 bird’s eye chillies, chopped finely 1 teaspoon chive blossoms 1 teaspoon sugar 1 tablespoon water
Combine all the ingredients in a small bowl and refrigerate for an hour.
Stir until the sugar dissolves completely, before serving with crispy or steamed dumplings.