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 Lime Dip

      1¼ cup (125 ml) soy sauce

      2 tablespoons vinegar

      2 tablespoons lime juice

      2-3 cloves garlic, crushed

      ½ tablespoon sugar

      1-2 scallions, chopped

      2 tablespoons water

      ¼ teaspoon pepper or chopped red chilies

      1 Combine all the ingredients in a bowl. Set aside for several minutes to allow the flavors to blend.

      2 Serve as a dip for grilled or fried fish, or grilled pork.

      Makes about 1 cup

      Preparation time: 5 mins

      Pickled Daikon and Carrots (Acharang Labanos)

      7 oz (200 g) daikon radish, peeled and very thinly sliced, mashed with ½ cup salt and set aside 3-4 hours

      ¾ cup (150 g) sugar

      ½ cup (125 ml) white or cane vinegar

      1 medium carrot, peeled and very thinly sliced

      Makes 2 cups

      Preparation time: 20 mins + 3-4 hours soaking

      Cooking time: 10 mins

      1 Rinse salted radishes in water thoroughly, making sure to remove all the salt. Press out all the water and set aside.

      2 Combine sugar and vinegar in a saucepan and stir. Simmer over low heat until mixture becomes clear, about 3 minutes. Add the radish and carrots. Simmer for about 5 minutes.

      3 Remove from heat and, using a slotted spoon, transfer radish and carrots to a clean glass bowl. Pour in a little of the vinegar-sugar syrup. Set aside to cool. Store in a covered container. Refrigerate and serve with fried fish, fried chicken or grilled dishes.

      Green Mango and Tomato Relish

      1 green unripe mango (about 5 oz/150 g)

      2-3 small ripe tomatoes, diced

      1 small onion, minced

      1 tablespoon sugar, adding extra to taste

      2 tablespoons fish sauce

      1 tablespoon lime juice

      Serves 4

      Preparation time: