COOKING INA'S KITCHEN CONDIMENTS AND SAUCES

When preparing noodle dish, I always make a separate sauce  that I serve in case you want to add some more flavors in your noodles (it is actually one of my trade secrets, that one in the pitcher)

Salsa Verde, parsley, garlic and cayenne

Ssamjang soy bean paste, garlic, onion and honey

Pesto sauce - Basil and garlic, don't be intimidated with the oil that you see, it's good for your heart because it is EVOO, Extra Virgin Olive Oil....

One of the many things that I am really fond of doing in my kitchen is preparing the condiments and sauces. I always dreamed of having my own version of Mama Sita's condiments and sauces product line. Or if I were engaged into the real food business world like working in a hotel or a prestigious restaurant, I would always choose to be the "Saucier". (sah-see-ayy). By just pronouncing the word, it sounded like you are one of the highest paid employee in your hotel or restaurant. But aside from the prestige it holds, based on my research, the "Saucier" is considered as the "Keeper of the Flame" as he/she prepares all kinds of sauces.True enough because in every dish, the sauce is the foundation and it makes the dish tastes really good and flavorful. Now, let me just give you a quick peek on the condiments and sauces that I made, and individually I will try to make the recipe and post it for you to have a piece of guidelines to follow. 

Take a look on the other condiments, dipping sauce and other extras that could enhance the flavor of your favorite dish. I call this as table accessories or trimming as aside from the colors and aroma it gives,it compliments with the flavor of your dish to make it even more flavorful and delectable. 

And because I made a promise to post this recipe for Ssamjang, this is dedicated to my childhood bestfriend besty Vivian, I still owe you one more recipe, but let me just give you this one first. :)

Ingredients for Ssamjang

2 tbs Doenjang or fermented soy bean paste (available in any Asian store)

2 tbs Hot pepper paste

2 tbs minced garlic

2 tbs chopped white onions

2 tbs Honey or brown sugar

2 tbs Toasted sesame seed

Sesame Oil adjust when needed to get the best consistency of the sauce

2 tbs lemon or calamansi extract

Procedure:

Combine all ingredients in food processor and process until it is smooth and creamy, adding some sesame oil to get the best consistency.

Serve as dipping sauce for Chung Won, Bulgogi and Satay or even for Lumpiang Shanghai instead of the usual sweet and sour sauce.

Doenjang or the fermented soy bean paste

Ssamjang also goes well with Lumpiang Shanghai instead of the usual sweet and sour  sauce that we normally do as dipping sauce for Lumpiang Shanghai

There are still a lot more condiments and sauces that I want to share with you like the expensive Tahini which you normally use in making Humus, a traditional Lebanesse sauce great for Sish Kebabs and more. Stay connected for more!!