Posts Tagged "Salad Sauce"

Salsa Ana Version 2 (Dried Fish with Mushrooms and Sun Dried Tomatoes)

This Salsa is so delicious on rice, pasta and bread. I got the idea from Salsa Amaya but changed things a sit to suit my blood type AB diet. I also find it a ‘comfort’ food. With my hectic schedule in Manila, sometimes I don’t feel like eating a full meal. I ask my ‘yaya’ Carol Laoreno to cook me some fragrant Jasmine rice and then I mix the Salsa Ana on top of the steaming rice and just savor the homely flavor of the salsa. That’s what I call ‘comfort food.’ This recipe will make  three 300 gram-bottles. Ingredients: 2 tablespoons (25 grams) finely minced garlic 60 grams deboned salted fish (tuyo na Lapad) 2 tablespoons Mirin – cooking Sake 400 grams canned button mushroom – sliced fine 70 grams sun dried tomatoes or 100 grams sun dried tomato in oil – slice thinly julienne 150 grams green pitted olives – sliced fine in round shape 3 cups extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper Procedure: Sprinkle the deboned tuyo with 2 tablespoons of Mirin and toss. Set aside. In a non stick, heavy bottom cooking pan, pour in olive oil and warm over very low fire. Place the tuyo in the pan and cook the tuyo in the low fire for 20 minutes. Then add in the garlic and continue to cook for 5 minutes; stirring every once in a while. Then add in the dried tomatoes and simmer for another 10 minutes, stirring occasionally. Then add in the olives and simmer for another 10 minutes, stirring occasionally. Then add in the mushrooms and simmer for another 40 minutes, stirring occasionally. Season with salt and pepper. Cool and bottle. Serve with steaming hot rice. Notes: The other way to use this sauce is as sauce for pasta. Tuyo is our version of anchovy sans the oil. I use either spaghettini or twist pasta. Salsa Ana is also good served with crackers or bread, rolls or French bread (toasted or...

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Salsa Ana (A Vinagretta Sauce)

Salsa Ana (A Vinagretta Sauce)

Ladies Lunches bring out my creative juices, thinking of what new dish would titillate my friends’ taste buds. On one such occasion, I needed to come up with a salad cum sauce. A few days before the intended Ladies Lunch, I had some left over salted red eggs, intense tomatoes, and rocket leaves. The light bulb in my head brought me back to the time my mother used to make vinagretta sauce. This vinagretta has nothing really to do with what is known as vinaigrette dressing; which is the vinegar, mustard, oil, salt and pepper dressing. The only common ground my mother’s vinagretta had to do with the vinaigrette is that it had white palm vinegar, oil, salt and pepper but the rest was the famous Kapampangans love for sauces. Mom’s vinagretta had tomatoes, salted red egg, onion, and pickle relish, plus the palm vinegar (sukang sasa), salt, pepper, and sugar. My mind went again on its hundred a minute spin. What if I jumble it in a different way and the result was just awesome! A salad cum sauce. You can eat it as a salad or use it as a sawsawan for grilled or fried seafood or fish. Best friend forever Marja says, “it’s good even with just rice.” Ingredients: 500 grams tomatoes (my preferred varieties to use are kumato or intense tomatoes, but your favorite variety will do) – seeds removed, then diced 2 salted eggs (aka red eggs) – peeled, cut into tiny squares ½ to 1 half ripe (aka manibalang or not quite ripe) mango – chopped into tiny cubes 1 cup finely chopped onion ½ cup horseradish – diced a little smaller than how you diced the tomatoes 4 cups coarsely chopped rocket greens Procedure: In a large serving salad bowl, mix all the ingredients except rocket greens. Let the mixture sit for 30 minutes. This will allow the flavors of the different ingredients to blend with each other. When ready to serve, arrange the rocket greens on top. Let your family or guests add the rocket according to their preference, and they mix it when they serve...

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