By Kris Aquino

I tried this the other day with washed kangkong leaves. My mistake was that I should have had them remove the stems & stalks. I also like this "sawsawan" with sliced tomatoes. It also works with steamed or inihaw na talong.

I just mixed 2 tablespoons of Barrio Fiesta bagoong, 1 tablespoon of patis, 2 teaspoons of Dijon mustard, half cup of regular white vinegar ( I used Datu Puti) & 1/4 cup of El Presidente or Pinakurat vinegar. I whisked this together & slowly started mixing extra light virgin olive oil. They say to use 1/3 vinegar, 2/3 oil but I like having a stronger vinegar taste. So when I achieved the consistency I was after, I stopped adding the oil.

My last step was to add a dash maybe about half a teaspoon of light brown sugar or coco sugar & a mixture of red pepper flakes & black pepper.

Voila, my bagoong vinaigrette was ready! Enjoy!

P.S. a friend suggested adding caramelized native onion (the purplish one) for added flavor & also roasted garlic. Let me try that next time & give you feedback.

Image courtesy: www.overseaspinoycooking.net