December 27, 2018

alugbati sauce


alugbati sauce - /a-lug-bá-ti sows/ Caviteño and Tagalog sauce\dip; dw Tag. alugbati [Malabar nightshade, a.k.a. Malabar spinach] + Eng. sauce) [n.] dip sauce with alugbati fruit extract.


We sourced this dip from the Siglo Modern Filipino and learned that the base ingredient used in this alugbati sauce is a naturally sweet, ripe Tagaytay pineapple. The pineapple fruit is peeled and processed well in a fruit blender and then cooked with the alugbati fruit extract. No sugar added. The bright red-purple extract of ripe alugbati fruits serves as the natural food color. Alugbati is a Malabar nightshade in English, though in some other parts of the world, it is also known as the Malabar spinach or Ceylon spinach.

We also researched more about alugbati sauce and found that root crops can also be used as a base in the sauce. Any white root crop will do, such as cassava, gabi (taro), white yam, patatas (potato), or white camote (sweet potato).  Other ingredients that can be added are butter, broth, sugar, salt, pepper, and other seasonings. The broth can be chicken, beef, or pork.


The alugbati sauce of Tagaytay City's Siglo Modern Filipino resto.

I first saw this bright red-purple sauce as the creation of Siglo Modern Filipino restaurant in Tagaytay City two years ago. This caught me by surprise. Like you, I wondered how comes the alugbati becomes too red-purple in this spread. Aha! That must be because we only eat too much of the green leaves. We forgot or most of us are not aware that the alugbati vine, after some time, would bear plenty of never-ending flowers and fruits. When ripe, the fruits produce deep red-purple juice extracts, and this for sure was used in the alugbati sauce.

There are different ways how to extract the juice of ripe alugbati fruits. The best way is hard press. You can use a garlic crusher for small amounts. For large amounts, use a hydraulic press like those used in squeezing the coconut milk in the wet market, or the electric press juicer (see the Youtube video with the link, below). What I did for a handful or glassful of ripe alugbati berries is that I improvised a thick plastic bag (cellophane) in crushing the berries by putting all the berries in the bag then lay it flat on the hard surface of a countertop or table and crushed the berries by pressing  the bag hard with a rolling pin (the one we used in pressing dough) or an emptied round glass bottle of wine. Just press and roll, do not pound.

Alugbati fruits (Malabar nightshade or Ceylon spinach; sc.name: Basella alba).

I remember when young girls in our barrio would use it to stain their nails pretending it was Cutex. In China, the pigment of alugbati fruit extract is also used to dye fabrics purple. Likewise, for a long time, it is considered a non-toxic and environmentally friendly ink and coloring material. The fact is that ripe alugbati fruits are very much edible.

Aside from using processed naturally sweet pineapple as a base, I found in my research alternative ways on how to create this sauce. The constitution base of the sauce can also be any white root crop, as mentioned above. I pick camote as a good choice for its natural sweetness. Having a white base is like having a white canvas with purple paint. Butter is added to smoothen the texture and enhance the broth's flavorful taste.

Another way is to use mayonnaise as the base. This could be easiest as you have to simply add the alugbati fruit extract into it and mix well. You may add some sugar or honey to sweeten the dip. Being that mayonnaise is partly made with vinegar, the natural purpleness of the dip is enhanced and would stay longer, as the vinegar would help preserve the alugbati fruit extract.

The sauce can also be used as a filling or spread in bread, biscuits, and other pastries. Also for the green salad.

Visit Siglo Modern Filipino at 3500 Calamba Road, Sungay West, Tagaytay City to get a taste of naturally flavored alugbati sauce.



If you made much alugbati extract, you can use the extra juice to color other food. Try it in your bread, cake, pasta noodles, hot cake, and other pastries. It's a natural food color to treasure. Can also be taken as a healthy refreshing drink by adding freshly squeezed juice of sugar cane or mixed with other sweet drinks or fruit juices. You know, having said that, I am already giving you more good ideas on what to do next about the goodness of alugbati's color. 

Share your thoughts about alugbati sauce. Write a comment, below. 


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All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.


Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and Philippine Food Illustrated (Public). It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

Thank you for all the encouragement and enthusiasm. I need also moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. 

If you are pleased or happy with this blog, please share the PHILIPPINE FOOD ILLUSTRATED. It is energizing that my blog is shared with others. 

Edgie Polistico  



For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.




December 5, 2018

sara-sara



sara-sara - /sará-sára/ Cebuano [Kidapawan City, Cotabato province] and Ilonggo beverage; dw Ilonggo sarà [strain]) [n.] roasted corn coffee \roasted rice coffee. 


A ground roasted corn or rice, brewed and served as coffee. The corn kernels (or corn grits) or husked rice are roasted until burnt and black then ground into powder. The powder is then brewed and the liquid is strained and served as a hot beverage, like coffee.

The "poor man's coffee." Sara-sara only tastes like coffee but does not smell like coffee, sans the caffeine sought by coffee lovers. I regret when I used my coffee maker in brewing the sara-sara. It took me long to clean the mess inside it and was pressed to urgently clean it. I should have used a sauce pan or cooking pot instead.

Sara-sara is not exactly a coffee, but a cheaper substitute to real ground coffee, or let me say it's the "poor man's coffee." It is served and taken like coffee in Central Visayas and some parts of mainland Mindanao. 

It has to be brewed in pots on the stove and not in an electric-operated coffee maker. Using a coffee maker will not work and will just end up as a big mess. The sara-sara powder, when mixed in hot water would become like a watery gruel or thin paste because it heavily consists of starch. It needs to be cleaned right away before the paste of sara-sara would stick stubbornly in there like a lump of soggy dough, or worse like dried glue.

Sara-sara does not smell like coffee, but a pleasant aroma of burnt corn or rice.
The hot beverage may taste like coffee but not exactly that of coffee and sans the caffeine sought by coffee lovers. 

I found this sara-sara made with corn being sold in the public market of Kidapawan City, Cotabato last April 25, 2018.

Sara-sara is of Ilonggo origin. Ilonggos used it to call their hot beverage of ground-roasted rice. Using rice is the original version of sara-sara hot drink, not corn. The rice version was used as an extender to tablea (cacao chocolate) when making sikuwate (hot cacao chocolate drink) and other hot beverages, including coffee and soya bean powder hot choco drink.

Sara-sara is from the Ilonggo word sára, a term used when straining or filtering liquid clean from its residue. Straining the drink is necessary so as to separate and keep sediments and other debris in the brew as you pour the hot drink into the cup. 


All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.


See Index of Entries here.


If you liked this post, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group account of Philippine Food Illustrated (Private) and the Philippine Food Illustrated (Public)  It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

Thank you for all the encouragement and enthusiasm. I need also moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. 

If you are pleased or happy with this blog, please share the PHILIPPINE FOOD ILLUSTRATED. It is energizing that my blog is shared with others. 

Edgie Polistico  



For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.




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