Philippines Sauces

 

Liver Sauce

Ingredients

  • one 4-ounce can liver pate or spread
  • 1/3 cup vinegar
  • 1 cup water
  • 1/3 cup sugar
  • 1/3 cup bread crumbs
  • 1 teaspoon salt
  • 1/3 teaspoon black pepper
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped onion

Directions

Mix liver pate or spread, vinegar, water, sugar, bread crumbs, salt and pepper. In a small saucepan, heat oil and saute garlic till brown. Add onion and cook until transparent. Add liver mixture. Bring to a boil and simmer till sauce thickens to taste. Serve with roast pork or beef.

Lumpia Sauce

Ingredients

  • 3 cloves garlic — minced
  • 1/8 teaspoon salt
  • 1/4 cup vinegar
  • 1/8 teaspoon pepper

Directions

Combine all ingredients; serve with hot lumpia. Makes about 1/4 cup.

Sari Sari Sauce

By Baltazar

Ingredients

  • 3 cloves garlic (crushed with the side of a knife)
  • 1 to 5 chillies chopped to taste (finely if required extra spicey)
  • 3 tablespoons of patis (fish sauce)
  • 3 tablespoons of light soya sauce
  • 1 table spoon of lemon, lime or white wine vinigar
  • 3 cracked pepper corns
  • 1 fresh corriander plant finely chopped

Directions

Mix all ingredients and cover. the longer left (up to a week) the better as all the flavours combine

Sari Sari sauce is a simple but delicious sauce with Lumpia (spring rolls), Stir fries, chicharon (pork cackle) The cook should experiment with the basic formula to suit personal tastes

Serve in a bowl with a tea spoon as so diners can help themselves

Tomato Sauce

Ingredients

  • 1/4cup extra-virgin olive oil
  • 4 garlic cloves minced
  • 1cup chopped onion
  • 6 Roma tomatoes peeled, seeded, and diced
  • 1tbl tomato paste
  • Salt to taste
  • Freshly-ground black pepper to taste

Directions

Heat oil in skillet over high heat. Add garlic and cook until lightly browned. Add onion and reduce heat. Cook over medium-high heat until onion is translucent, 5 minutes. Add tomatoes and tomato paste and cook until tomatoes release juices and soften, 5 minutes. Season to taste with salt and pepper.This recipe yields 4 servings.

Egg Gravy

Ingredients

  • 1 teaspoon chopped onion
  • 3 tablespoons flour
  • 2 tablespoons margarine
  • 1/4 teaspoon salt
  • 1 egg, well beaten
  • 2 cups water or vegetable stock

Directions

Brown onion in oil, then add beaten egg. 
Mix egg with fork while cooking, as for scrambling; then add flour.
Brown mixture slightly, then add salt and liquid. 
Cook until thickened (about 5 minutes). (Chicken-style seasoning may be added.) 
Yield: 2-1/4 cups

Mild Chili Sauce

Ingredients

  • 1-1/2 cups canned tomatoes
  • 5 bay leaves
  • 2 cups chopped onion
  • 1 tablespoon salt
  • 2 green peppers, chopped
  • 1/2 teaspoon thyme
  • 1 cup chopped celery
  • 1/2 cup kalamansi juice
  • 2 pods canned pimientos
  • 1/2 teaspoon sweet chili powder
  • 1/4 cup brown sugar

Directions

Cook all ingredients together, except kalamansi juice, 20 to 30 minutes. 
Cool and add kalamansi juice. 
Remove bay leaves. Put through a fine strainer or blenderize. 
Yield: 1 quart.

Sweet and Sour Sauce

Ingredients

  • 2-1/2 tablespoons kalamansi juice
  • 1/2 teaspoons salt
  • 3 tablespoons sugar
  • 4 teaspoons flour blended with 1 cup water
  • 1-1/2 tablespoons soy sauce

Directions

Combine kalamansi juice, sugar and soy sauce. 
Bring to a boil.
Add flour blended with water and stir until mixture thickens. 
Cook over low fire for 1 minute.

White Sauce

Ingredients

Thin                          Medium                        Thick
2 tablespoons butter 1/4 cup margarine or 1/4 cup margarine or 
or margarine                  butter                        butter
2 tablespoons flour 1/4 cup flour 1/4 cup flour
2 cups milk 2 cups milk 2 cups milk
1/2 teaspoons salt 1/2teaspoons salt 1/2 teaspoons salt

Directions

Melt margarine in saucepan over low heat. 
Blend in flour; gradually add milk, stirring constantly.
Add salt and cook, stirring until thickened. 
Yield: 2 cups.

Fruit Salad Dressing

Ingredients

  • 1 cup evaporated milk
  • 1/2 cup pineapple juice
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 2 tablespoons all-purpose flour

Directions

Place the sugar and flour in a saucepan.
Slowly pour in the milk and stir until no lumps are present.
When thick, add the pineapple juice and slightly beaten egg. 
Stir and cook for another 3 minutes. 
Serve as fruit dressing.

Sour Dipping Sauce

Serves 4

Ingredients

  • 2 Garlic Cloves, thinly sliced
  • 1 teasp coarsely grated Root Ginger,
  • 2 tbsp Tamarind Paste, soaked and strained
  • 1 tbsp Honey
  • 1 teasp Sugar
  • 1 tbsp Soy Sauce
  • 2 teasp Fish Sauce
  • Salt and Paprika
  • ½ teasp Crushed Chilli Pepper

Directions

1. Place all the ingredients in mortar and pestle and grind until smooth. Serve at room temperature.

Corn Relish (Acharang Mais)

Ingredients

  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 cup cooked or canned corn
  • 1 medium-size onion, diced
  • 1 medium-size green pepper, diced
  • 2 teaspoons hot pepper sauce
  • 1/4 cup finely diced pimento

Directions

1 Combine salt, sugar and vinegar in saucepan. Bring to a boil. Add corn, onion and green pepper and boil for 5 minutes. Stir in hot pepper sauce and pimento to taste. Refrigerate. Serve cold.

Radish Relish (Acharang Labanos)

10 portions

Ingredients

  • 4 medium-size white radishes
  • 2 teaspoons salt
  • 1 cup pickle juice

Directions

1 Pare the radishes. Slice into thin, short pieces. Add salt and squeeze out the juice to remove the bitter taste of the radishes. Rinse in water and squeeze liquid out. Add enough pickle juice to cover the radishes. Serve with any fried or broiled fish or meat.

Vinaigrette Dip (Sausawang Suka)

The Philippine Cookbook/Reynaldo Alejandro 1985
2/3 cup

Ingredients

  • 1/4 cup soy sauce
  • 1/3 cup vinegar
  • 3 cloves garlic, crushed
  • salt and pepper to taste
  • dash of red hot pepper (optional)

Directions

1 Mix all ingredients together. Serve with fried or roast meat and fish dishes.

Vinaigrette Sauce

1-1/2 cups

Ingredients

  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup water
  • 2 teaspoons finely minced parsley

Directions

1 Mix all ingredients and serve.

Plum Sauce

Ingredients

  • 1 cup plum preserves
  • 1/4 cup white vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon cayenne pepper

Directions

1 Combine all ingredients and blend very well. Place in a saucepan and bring to a boil

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