Vinaigrette as a dipping sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Sometime between Christmas and New Year, my husband and I went to the SM Megamall Trade Hall where there was Christmas gift bazaar. There was a food stall selling tocino, tapa, longganisa and hotdogs. There were cooked samples and after trying the tocino and hotdogs, we were impressed enough to buy a couple of kilos. I would have blogged about that but I threw away the plastic packaging before I could note down the name. Suffice to say that they came directly from Batangas. And they were really good. But that’s not the really the point.

Before I go to the point, I have to go back a little in time. My husband and his siblings grew up with a habit of dipping their tocino and longganisa in a bowl of vinegar, spicy if available. It’s actually good especially when the longganisa is of the sweet variety. The vinegar makes it less nakakasawa. It’s a habit that my daughters and I acquired.

Sometime between the excesses of Christmas and New Year, we had tocino for dinner. Unfortunately, we had run out of vinegar…

vinaigrette from Vieux Chalet

Then, I remembered a bottle of vinaigrette from the Christmas gift basket from Susan Hassig of Vieux Chalet. I asked my daughter Sam to get it plus a couple of saucers.  We opened the bottle of vinaigrette, poured some into the saucers and dipped our tocino in it. What do you know…??? If was fantastic. Like they were really meant to go together.

You know what else I had been doing with the vinaigrette?? Aside from pouring it into my lettuce, of course. Click here to find out.

January 24, 2007  Print This Post   
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Comments

8 Responses to “Vinaigrette as a dipping sauce”
  1. fruityoaty says:
    January 25, 2007 at 3:54 am

    Well, depending on the taste of the vinaigrette, you could probably toss some chicken breasts in a bowl, marinate and throw on the barbeque grill.

  2. Connie says:
    January 25, 2007 at 11:11 am

    Wow, that’s a great idea! Since the vinaigrette has oil in it, it will make the chicken meat more moist.

  3. cynee says:
    January 25, 2007 at 12:24 pm

    speaking of spicy vinegar, i just simply love sukang pinakurat.  it’s made in iligan but i guess it’s available now in the supermarkets (robinson’s if i’m not mistaken).  no need to add sili—super anghang talaga!

  4. JAC says:
    January 25, 2007 at 10:36 pm

    WHen I was a kid, I ate tocino dipped into a combination of datu puti and toyo.  Now, I also eat it with Lea & Perrins worcestershire sauce.

  5. martina maxwell says:
    January 26, 2007 at 9:21 pm

    i received 2 boxex of crisp and thin piaya for christmas – one was called traditional muscovado filling and other one contained bite size crispy piayas with chicken and chives for dips and pates. they were really great!  i flew cebu pacific to singapore last week and read about the maker in the plane’s inflight magazine.  she was featured in her home with her factory within it.  have you tried it?  the box label says its made in bacolod and i have tried to look for them here but couldnt find any.

  6. Connie says:
    January 29, 2007 at 2:44 pm

    martina, what’s the name? so many piaya makers in bacolod.

  7. martina maxwell says:
    February 10, 2007 at 10:13 am

    It was Casa Carmela.  It was so different from all the other piayas I tried in Bacolod.  So thin and crisp , I just couldn’t stop eating!

  8. Connie says:
    February 10, 2007 at 11:50 am

    oooh… i wonder if they’re available in metro manila. a lot of piaya makers in bacolod export the piaya directly.

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