Of marinades and dips

In the course of our home cooking chores, we developed other sawsawans using and combining different flavors.

Where we grew up (in Biñan, Laguna), sawsawans (dips) have always been served with food, especially the main courses. It could be patis (salty fish sauce) or vinegar. For some other viands, soy sauce. It did not matter whether the food has been prepared well, maintaining its natural flavors. There just had to be an accompanying sawsawan.

In the course of our home cooking chores, we developed other sawsawans, using and combining different flavors. Serving sawsawan is a family culinary tradition which we have followed through the years. However, as diverse culinary techniques evolved due to foreign culinary influence, there are now bottled mixes in the market. Korean and Japanese food stores are the best sources of these. A few nights ago, the family had an authentic grilled on-the-table Korean bulgogi, thanks to the store near us. They carry beef cuts, selling at P295 for a pack of half kilo. That’s quality beef. We had lettuce to wrap the beef in. And everybody had a savory meal without going out to dinner.

Here is a mix we did for  chicken, a dish we call Orange Marmalade Chicken. Easy, tasty and a bit sweetish. 

You need the following:

One chicken, about 1.4 kgs, cut into serving pieces.

2 tbsp orange marmalade

1 tbsp peach preserve

1/3 cup orange juice

1 tbsp soy sauce

Ground pepper and pinch of salt

Procedure:                

Mix all ingredients and marinate chicken for a few minutes

Pour the whole mixture onto a griller, cook over moderate fire.

When chicken is done, arrange on serving dish.

Slightly thicken the marinade and pour over the chicken.

Serve with soup or green salad.

Enjoy your Sunday meal!

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