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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