From Lord Maynard Llera's kitchen · Kuya Lord, Los Angeles
shake · hot sauce
NATIONAL AWARD WINNERSpiced Sukang Sawsawan
From an award-winning kitchen
Ratio
WHITE VIN 240
Ingredients
- WHITE VIN240 ml
- GARLIC20 g
- BIRD EYE CHILE12 g
- PEPPER3 g
- SALT6 g
- SUGAR4 g
Method
- Pour to the lines in order (bottom → top): WHITE VIN.
- Add finishing notes: GARLIC, BIRD EYE CHILE, PEPPER, SALT, SUGAR.
- Cap the jar and shake until emulsified.
Provenance
Filipino-American chef of Kuya Lord in Los Angeles; James Beard Best Chef: California 2024. Regional Filipino cooking—sinigang, adobo, sawsawan dipping sauces—in a compact Hollywood kitchen.
Originally published as Spiced Sukang Sawsawan.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Filipino spiced vinegar table sauce / Kuya Lord spirit (published as “Spiced Sukang Sawsawan”). Full citation lives in Provenance.