Filipino on Kvalifood

Ginisang Bagoong (Sauteed Shrimp Paste)

Fri, 09 May 2025 01:43:41 +0100

Ginisang Bagoong (Sauteed Shrimp Paste) - kvalifood.com

Ginisang bagoong is a Filipino condiment made by sauteing raw fermented shrimp paste with garlic, onion, sugar, and vinegar. The cooking process mellows the raw paste’s pungency and transforms it into a caramelized, sweet-salty condiment. It is the essential accompaniment to kare-kare and green mangoes, and it goes well with grilled eggplant, rice, and pinakbet.

Makes ca. 375 ml

Ingredients

400 g raw bagoong alamang, rinsed and drained
2 tbsp neutral oil (or 150 g fatty pork belly, cubed)
4 cloves garlic, minced
1 small onion, finely chopped
1 medium tomato, chopped (optional)
3-4 tbsp brown sugar, to taste
1 tbsp cane vinegar (or coconut vinegar)
2 Thai chillies, chopped (optional)
1 pinch black pepper

2 cups raw bagoong alamang, rinsed and drained
2 tbsp neutral oil (or 5½ oz fatty pork belly, cubed)
4 cloves garlic, minced
1 small onion, finely chopped
1 medium tomato, chopped (optional)
3-4 tbsp brown sugar, to taste
1 tbsp cane vinegar (or coconut vinegar)
2 Thai chillies, chopped (optional)
1 pinch black pepper

Directions

Rinse the bagoong briefly under cold water in a fine-mesh sieve. Drain well. Do not over-rinse or you lose flavor.

Lechon Sauce (Sarsa ng Lechon)

Fri, 30 Jun 2023 03:03:25 +0100

Lechon Sauce (Sarsa ng Lechon) - kvalifood.com

Lechon sauce (sarsa ng lechon) is a Filipino liver-based dipping sauce served alongside roast pork. It is made from pork liver (or chicken liver, or canned liver spread as a shortcut), simmered with vinegar, brown sugar, garlic, onion, and breadcrumbs, then blended smooth. The balance between sweet, tangy, and savory liver richness is the goal.

Makes about 3 cups / 700 ml

Ingredients

250 g pork liver (or chicken liver as substitute)
2 tbsp neutral oil (or lard for traditional flavor)
1 medium onion (100 g), finely chopped
6 cloves garlic (30 g), minced
180 ml cane vinegar (or white vinegar)
150 g dark brown sugar (or muscovado)
375 ml water
35 g dry breadcrumbs (toasted preferred)
1 tsp salt
1/2 tsp ground black pepper

9 oz pork liver (or chicken liver as substitute)
2 tbsp neutral oil (or lard for traditional flavor)
1 medium onion, finely chopped
6 cloves garlic, minced
3/4 cup cane vinegar (or white vinegar)
3/4 cup dark brown sugar (or muscovado)
1 1/2 cups water
1/3 cup dry breadcrumbs (toasted preferred)
1 tsp salt
1/2 tsp ground black pepper

Directions

Season the pork liver with salt and pepper. Grill, broil, or pan-fry over medium-high heat until fully cooked through (no pink remaining), about 4-5 minutes per side. Let cool, then chop into rough pieces.

Toyomansi (Toyo't Kalamansi)

Mon, 11 Jan 2021 14:08:27 +0100

Toyomansi (Toyo’t Kalamansi) - kvalifood.com

Toyomansi is the most common Filipino sawsawan (dipping sauce). The name is a portmanteau of toyo (Tagalog for soy sauce) and kalamansi (calamansi, Philippine lime). At its core it is just soy sauce mixed with calamansi juice.

Makes about 1/2 cup / 120 mL, serves 4

Ingredients

60 mL soy sauce, preferably Filipino (Silver Swan or Datu Puti)
60 mL fresh calamansi juice (about 8-10 calamansi), or substitute lime juice
1-2 bird’s eye chiles (siling labuyo), thinly sliced
2 cloves garlic (10 g), minced
2 tbsp red onion (or shallot, ~20 g), finely diced

Optional additions

15 mL white vinegar - adds sharpness, traditional option
1 tbsp diced tomato - common with grilled fish
1 pinch sugar - to balance if soy sauce is very salty

1/4 cup soy sauce, preferably Filipino (Silver Swan or Datu Puti)
1/4 cup fresh calamansi juice (about 8-10 calamansi), or substitute lime juice
1-2 bird’s eye chiles (siling labuyo), thinly sliced
2 cloves garlic, minced
2 tbsp red onion (or shallot, ~20 g), finely diced

Optional additions

1 tbsp white vinegar - adds sharpness, traditional option
1 tbsp diced tomato - common with grilled fish
1 pinch sugar - to balance if soy sauce is very salty

Directions

Squeeze the calamansi (or limes) through a small strainer to catch seeds. Measure 60 mL juice.
Combine the soy sauce and calamansi juice in a small bowl.
Add the sliced chiles, minced garlic, and diced onion. Stir.
Let the sauce sit for at least 10 minutes before serving so the aromatics can infuse.
Taste and adjust: add more calamansi for brightness, more soy for salt, more chile for heat.

Notes

Shelf life: Keeps refrigerated in an airtight container for up to 2 weeks. Garlic and chile flavors intensify over time.
Calamansi substitute: Fresh lime juice is the best substitute. Key limes are even closer. Bottled calamansi juice (available in Asian groceries) works in a pinch but lacks the fragrance of fresh.
Soy sauce: Filipino soy sauce (toyo) is thinner and saltier than Japanese shoyu. If using Japanese or Chinese soy sauce, you may want slightly less, or add a small splash of fish sauce (patis) for extra salinity.
Chilimansi: Adding extra chiles makes this “chilimansi,” the spicier variant.
As marinade: Toyomansi doubles as a quick marinade for chicken, pork, or fish (30 min to 2 hours).
Serving: Traditionally assembled at the table by each diner to personal preference, not premixed in the kitchen.

Atchara (Filipino Pickled Green Papaya)

Mon, 02 Jul 2018 13:29:55 +0100

Atchara (Filipino Pickled Green Papaya) - kvalifood.com

Atchara (also spelled atsara or achara) is a Filipino pickled condiment made from unripe green papaya. The name derives from the Indian “achar” (pickle), arriving in the Philippines via Malay influence (“acar”).

Serve it alongside grilled or fried dishes – especially lechon (roast pork), pork BBQ, fried fish, and adobo. Its sweet-sour crunch cuts through rich, fatty meats.

Ingredients

For salt extraction

750 g green (unripe) papaya, peeled, seeded, and julienned or shredded
2 tbsp salt

For the brine

240 ml white vinegar (or Filipino cane vinegar, sukang maasim)
135 g white sugar
1 tsp salt

Vegetables and additions

1 medium carrot (100 g), julienned
1 small onion (70 g), thinly sliced (or equivalent pearl onions)
4 cloves garlic (20 g), thinly sliced
1 thumb-sized piece fresh ginger (~15 g), peeled and julienned
1/2 red bell pepper (~75 g), julienned
1 tbsp whole black peppercorns
40 g raisins

For salt extraction

1 lb 10 oz green (unripe) papaya, peeled, seeded, and julienned or shredded
2 tbsp salt

For the brine

1 cup white vinegar (or Filipino cane vinegar, sukang maasim)
2/3 cup white sugar
1 tsp salt

Vegetables and additions

1 medium carrot, julienned
1 small onion, thinly sliced (or equivalent pearl onions)
4 cloves garlic, thinly sliced
1 thumb-sized piece fresh ginger (~15 g), peeled and julienned
1/2 red bell pepper (~75 g), julienned
1 tbsp whole black peppercorns
1/4 cup raisins (~40 g)

Directions

Salt the papaya. Place the julienned papaya in a large bowl. Sprinkle with 2 tbsp salt and toss to distribute evenly. Cover and refrigerate for at least 1 hour, or overnight for best results.

Suka at Bawang (Filipino Vinegar-Garlic Dip)

Wed, 15 Jun 2011 07:12:12 +0100

Suka at Bawang (Filipino Vinegar-Garlic Dip) - kvalifood.com

Suka at bawang (“vinegar and garlic”) is one of the two essential Filipino dipping sauces, alongside toyomansi (soy sauce + calamansi). It belongs to the broader family of “sawsawan” - Filipino condiments served alongside food. The simplest version is just vinegar, crushed garlic, and salt.

Ingredients

240 mL cane vinegar (or coconut vinegar)
4 garlic cloves, crushed and roughly chopped
3-5 bird’s eye chilies (siling labuyo), sliced - adjust, to taste
1/2 tsp salt
1/2 tsp sugar (optional)
1/4 tsp whole black peppercorns, lightly crushed

Optional additions

2 tbsp red onion (or shallot), finely diced
1/4 tsp ground black pepper (in addition to or instead of peppercorns)

1 cup cane vinegar (or coconut vinegar)
4 garlic cloves, crushed and roughly chopped
3-5 bird’s eye chilies (siling labuyo), sliced - adjust, to taste
1/2 tsp salt
1/2 tsp sugar (optional)
1/4 tsp whole black peppercorns, lightly crushed

Optional additions

2 tbsp red onion (or shallot), finely diced
1/4 tsp ground black pepper (in addition to or instead of peppercorns)

Directions

If using sugar, stir the vinegar, salt, and sugar together in a small bowl until dissolved.
Add the crushed garlic, sliced chilies, and peppercorns. Stir.
If adding onion or shallot, stir it in now.
Transfer to a clean glass jar. Let stand at room temperature for at least 30 minutes before serving. For the best flavor, refrigerate overnight or up to 3 days.
Serve in small dipping bowls alongside fried fish, lechon kawali, crispy pata, adobo, lumpia, or any fried food.

Notes

Vinegar choice: Cane vinegar (sukang maasim) is the everyday default. Coconut vinegar (sukang tuba) is slightly milder and also traditional. White distilled vinegar works in a pinch but lacks character.
Garlic turning green: If garlic turns green/blue in the vinegar, this is a harmless chemical reaction (sulfur compounds reacting with acid). The color fades and the flavor is unaffected.
Scaling up: This keeps for months refrigerated in a sealed glass jar. Make a larger batch (3-4 cups) and keep it in the fridge. Top up with fresh vinegar as the level drops.
Shelf life: Up to 3 months refrigerated in an airtight glass container.
Suka at bawang vs. sawsawan: Suka at bawang is the simplest version - vinegar and garlic. Sawsawan is the broader term for any dipping sauce. Adding soy sauce moves it toward toyomansi territory. Adding ginger makes it closer to sinamak.

Filipino Adobo Sauce

Sun, 06 Mar 2011 21:27:22 +0100

Filipino Adobo Sauce - kvalifood.com

Filipino adobo sauce is the braising liquid used to make chicken or pork adobo - soy sauce, vinegar, garlic, bay leaves, and peppercorns. It works as both a marinade and a cooking sauce, and every Filipino family has their own ratio. This version leans vinegar-forward, which is more traditional.

Ingredients

Makes 500 ml sauce

120 ml soy sauce
180 ml white vinegar (or cane vinegar)
240 ml water
1 head garlic (~8-10 cloves, ~40 g), peeled and lightly crushed
3 dried bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar (optional)

Makes 2 cups sauce