Vinegar Onion Dipping Sauce

Gumawa ako ng kwek-kwek today para snack namin ng mga friends ko, kaya gumawa din ako ng masarap na sawsawan. Ayaw ng kasama ko ng bawang kaya ito lang ang nakayanan :D

Sweet Chili Sauce

"We all love the Sweet-Chili Sauce to dip in our fried stuff. We yearn to savour that sugary-sweet-piquant concoction a lot. Most popular & tastier brands are from Thailand while the lower price ones from China are not that so remembered". Try this recipe by an ingredients' specialist, Mr. Jose Dante S. Morados.

Ingredients:
450 ml Water
80 ml cane or palm vinegar
8 grams Kosher salt
375 grams refined sugar
70 grams combination of red & green bell peppers
2 grams red cayenne pepper
15 grams corn starch


Preparation
1. For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.
2. Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.
3. Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.
4. Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.
5. While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.
6. On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.
7. Stir until a bit viscous consistency is attained.
8. Done.

Click the link below to visit his informative blog.
http://www.jdantemorados.com


Contributed by: Mr. Jose Dante S. Morados

How to make Homemade Gravy

If fast food chains are making gravy from the fried chicken residue and oil ( this is the reason why I do not like gravy at restaurants). We can also make gravy every time we roast a chicken in the oven by using all the juice that dripped from the chicken, and here is how to do it.

Ingredients:
Chicken drippings( from roasted chicken) all of the residue/juices in the pan
2 cups water
1 tablespoon flour dissolved in a little water ( just enough to make it thick)
1/2 peice onion
salt and pepper to taste

Procedure:
1. Get the pan where you gathered the chicken juice during the roasting then scrape it and put in a pot.

2. Add onion and  water and boil it over medium heat, when it is boiling let simmer for 5 minutes.
3. Add the flour, salt and pepper, stir well to avoid developing lumps. Stir until thickens.
4.  Once thick turn off the heat, then drain the gravy to make sure that it's really smooth and you can use it as the dipping sauce of the roasted chicken.

Sawsawang Bagoong Isda

Ang mga Filipino ay mahilig kumain ng may sawsawan, at isa sa ginagawang sawsawan ay ang bagoong na isda lalo na ang katas nito, nilalagyan ng sili at kalamansi, ganyan lang kasimple at siguadong lalong sasarap ang isasawsaw mong ulam, lalo na ang inihaw na talong at mga nilagang gulay :-).
Ano ang gusto mong isawsaw dito kabayan?

How To Make a Garlic Cream

A tangy tasted cream/sauce that goes well with meat, bread, and fries, it's very easy to make so I hope that you will try this.

ingredients
2 cloves garlic
1/2 cup milk
 Pinch of salt
 1/2 cup oil

Procedure:
1.Put the milk, salt and garlic in a blender, then blend until garlic is pureed.

 2. Turn on the blender and slowly add the the oil, then continue to blend until the texture is creamy like a yoghurt . ( If it is not forming into a cream add more oil until you attain that texture.
3. Keep in a jar and refrigerate, you can use this as a condiment for your meats, pasta, breads, etc.

Bagoong Alamang Sawsawan

One of the common dipping sauces ( sawsawan) of Filipinos is the shrimp paste ( bagoong alamang) with calamansi. Shrimp paste is made from shrimplets that has been fermented, it has a strong odor but a nice appetizer. It goes well with fried fish, meat, steamed vegetables, etc.
Have you tried this before?

How to make Mushroom Gravy

Mushroom gravy is one of the tasty gravy that you can use in so many dishes specially fried and grilled dishes. it enhances the flavor that's why most people like mushroom gravy. Here is a simple way to make it.

Ingredients:
2 tablespoons all purpose flour
4 cups water.
1 small onion
1/2 cup sliced mushrooms
salt and pepper to taste

Procedure:
1. Saute the onion until brownish then add the mushrooms.

2. Combine the flour and water then add to the sauted mushrooms then stir and simmer until the sauce thickens.
3. Add salt and pepper to taste and simmer until done. It is now ready to use.

How To Make Garlic Chili Paste

One of the yummiest condiments is the garlic chilli paste, if you love to spice up your food, it's a good thing to have a stock of this in your pantry. I've learned this recipe from my friend, Sheru. This is simple and easy to prepare. Perfect for siomai :-).

Ingredients:
24 pieces bird's eye chili or wild chili ( siling labuyo) remove the stems
1 cup oil
3  heads  garlic (skin removed and cleaned)
3 leaves  laurel/bay leaves
1 teaspoon of salt
1 teaspoon of sugar

Procedure:
1. In a blender, put all the ingredients and blend slowly until the garlic and chili are blended into bits ( just bits not really powder!). Then pour in a pan.
2. Stir over medium heat until the garlic and chili are toasted and the oil has a nice color. Mmmmm so aromatic. ( Note: when it starts to boil, adjust the heat to low)
3. Turn off the heat when the garlic and chili are golden brown or until the desired texture is reached. Let cool but be careful because the heat of the oil will continue cooking the chili and garlic, so remove it from the stove and once the oil  cooled,  blend well.
4. Put in a jar and use it any time you want.

While waiting for the oil to cool I dropped some garlic cloves :-).

How to make Chili Sauce

Do you love hot sauces? If yes then this one is for you. Try this recipe and let me know.

Ingredients:
1/4 kilo Cayenne pepper /siling haba
2 tablespoons bird's eye pepper or siling labuyo
2 tablespoons white sugar( or according to your taste)
1.5 tablespoon salt ( or according to your taste)
5 cloves garlic
500ml Vinegar
1 tablespoons cornstarch/cornflour

Procedure:
1. Chop all the chilli peppers then combine all the ingredients in a pan then bring to a boil, allow to boil for 10 minutes stirring constantly over low heat.

2.  After boiling allow to cool, and put in a blender, then blend well until smooth.
3. Transfer in bottle containers and refrigerate to last longer. Enjoy a hot chilli sauce every time you want it :-).