stores. Sago pearls should not be confused with fresh sago, which is starchy and sticky.
Shrimp paste, known as bagoong in Tagalog, is a dried, salty paste made from fermented shrimp. It is the same as Indonesian trasi, Thai kapi or Malaysian belachan.
Soy sauce is brewed from wheat, salt and soy beans. Black soy sauce is dark and thick and gives a slightly smokey flavor to a dish, while regular soy sauce is thinner and saltier.
Spanish sausages, known as chorizo, are dried pork sausages flavored with paprika, garlic and chili. In Filipino cuisine, they are usually added to stews rather than being eaten on their own. They are available from supermarkets and may be substituted with pepperoni or any other spicy sausages.
Spring roll wrappers or lumpia wrappers are a thin crepe made from a batter of rice flour, water and salt, with or without eggs. Wrappers made with eggs are known as egg roll wrappers and rolls made with this type of wrapper are normally deep-fried. Thinner rice flour wrappers come already cooked and must be moistened with a bit of water or steamed to make them flexible.
Tofu is a soy product that comes in many forms and consistencies. Firm tofu is sold fresh in supermarkets in sealed plastic tubs. Pressed tofu, known as tokwa in the Philippines, is tofu that has been pressed to expel most of the water.
Water spinach is a nutritious leafy green vegetable also known as water convolvulus or kangkong. Young shoots may be eaten raw as part of a salad platter or with a dip. The leaves and tender stems are usually braised.
Wonton wrappers are square pastry-like wrappers sold in various sizes in the refrigerator sections of supermarkets. They are filled with meats or vegetables, then fried, steamed or boiled in soups.
Dips and Condiments
Lechon Sauce
3½ oz (100 g) chicken livers
2 tablespoons cider vinegar
1½ cup breadcrumbs
1½ tablespoons minced garlic
½ cup (50 g) minced onion
½ teaspoon salt, adding extra to taste
¼ teaspoon pepper, adding extra to taste
1 tablespoon dark brown sugar or palm sugar
1½ cup (125 ml) water
1 Grill the chicken livers under a broiler until half cooked, about 3-4 minutes, then press the livers through a sieve to extract the juices and soft meat. Discard the remaining parts of the livers.
2 Combine the chicken liver juices with the remaining ingredients in a saucepan and simmer over medium heat until mixture thickens, about 30 minutes.
3 Serve with Deep-fried Pork (see page 69).
Makes about 1 cup
Preparation time: 10 mins
Cooking time: 30 mins
Garlic Vinegar Dip
½ cup (125 ml) vinegar
4-5 cloves garlic, peeled and crushed
¼ teaspoon freshly ground black pepper, adding extra to taste
1 Combine the vinegar, garlic and black pepper in a bowl then set aside.
2 Serve with Deep-fried Pork (page 69) or Filipino Sausages (page 73)
Makes about ½ cup
Preparation time: 5 mins
Sour Cream-Mayonnaise Dip
½ cup mayonnaise
½ cup sour cream
3-4 cloves garlic, minced
1 teaspoon adobo seasoning (optional)
1 teaspoon salt
½ teaspoon pepper
1 In a bowl, mix mayonnaise and sour cream to form a smooth mixture. Add garlic and adobo seasoning, if desired. Season with salt and pepper to taste.
2 Serve as a dip with deep-fried dishes.
Makes about 1 cup
Preparation time: 5 mins
Grilled Eggplant Relish
8 oz (225 g) eggplants
1 tablespoon lime juice
2-3 cloves garlic, crushed
2 tablespoons vinegar
½ teaspoon salt
¼ teaspoon pepper
1 small tomato, diced
1 scallion, chopped
Makes about 1½ cups
Preparation time: 10-15 mins
Cooking time: 15 mins
1 Grill the eggplants under a preheated broiler or over a barbecue grill until tender, about 15 minutes, turning frequently to cook evenly. Slice open the eggplants and scoop out the soft flesh. Finely mash the eggplant flesh with the back of a fork. Sprinkle with lime juice and set aside for a few minutes.
2 Combine the garlic and vinegar in a bowl. Pour over the mashed eggplants. Add salt and pepper. Mix well and garnish with tomato and scallions.
3 Serve as relish with fried or steamed fish.
Garlic Mayonnaise Dip
½ cup (125 ml) mayonnaise
8-10 cloves of garlic, peeled and crushed
1 teaspoon white sugar
1 teaspoon Knorr or Maggi seasoning sauce
1¼ teaspoon salt, adding extra to taste
1¼ teaspoon pepper, adding extra to taste
1 Mix the ingredients in a bowl to form a smooth mixture.
2 Serve as a dip with Crispy Squid Rings (page 17).
If Knorr or Maggi seasoning sauce is not available, substitute with 2-3 drops of Worcestershire sauce.
Makes about ½ cup
Preparation time: 5 mins
Vinegar
