Excerpted with permission from The Adobo Road Cookbook: A Filipino Food Journey--From Food Blog, to Food Truck, and Beyond, copyright 2013 by Marvin Gapultos. Published by Tuttle Publishing, a division of Periplus Editions (HK) Ltd. All rights reserved. Available wherever books are sold.
- Yield:makes about 1 cup
- Active time: 15 minutes
- Total time:15 minutes
- 2 teaspoons cornstarch
- 2 tablespoons water
- 3/4 cup (185 ml) fresh or canned pineapple juice
- 2 tablespoons white Filipino cane vinegar, or cider vinegar
- 1 tablespoon soy sauce
- One 1/2-in (1.25-cm) piece fresh ginger, peeled and minced
- 1 clove garlic, minced
- 2 teaspoons brown sugar
- 1/2 teaspoon dried red pepper ﬂakes (optional)
Stir the cornstarch into the water and set aside. Combine the rest of the ingredients in a small saucepan over moderately high heat and bring to a boil, stirring to dissolve the sugar. Stir the cornstarch slurry into the saucepan, decrease the heat to low and simmer until the sauce thickens, 3–5 minutes.
Remove the sauce from the heat and allow to cool to room temperature before serving. The sauce will continue to thicken a bit more as it cools.