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.
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.
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