INGREDIENTS
5 garlic cloves, minced
15 pcs. shallots, thinly sliced
12 pcs. dried or 5 pcs. fresh kafir leaves, chiffonade
2 pcs. siling labuyo
20 cm. lemongrass (white part only), thinly sliced
1/2 tbsp. calamansi juice
2 tbsps. light fish sauce
1 tbsp. coconut oil
Pepper
PREPARATION
Combine all ingredients in a mixing bowl. Serve fresh along with grilled or fried protein.
This story originally appeared in Northern Living, March 2018.
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Writer: AND STYLING GRAI ALVAR PHOTOGRAPHY PATRICK SEGOVIA
