How to Make Sauces for Siomai, Fishball, Lumpia, Siopao, Lechon

Make your own Sauces for Siomai, Fishball, Lumpia, Siopao, Lechon etc.

Dipping sauce is a liquid or sometimes semi-solid food used to add flavor and/or texture to a food. Foods like lechon, lumpia, fried chicken, barbeque, siopao, siomao and fishball would not be complete without a dipping sauce. There are ready made sauces available in the market but nothing beats your own homemade dipping sauce. Try these dipping sauce recipes below:

Siomai Sauce

Ingredients

1/8 kilo Chillies (Siling Labuyo)
3 tablespoons cooking oil
2 cloves garlic, peeled and minced
Dried shrimp or meat finely chopped or grind (Adds more flavor but optional)

Procedure in making siomai sauce:

Combine chopped chillies, dried shrimp or meat and minced garlic then simmer for around 20 minutes or till most of the water has evaporated. Add oil, simmer and stir well.

Fishball Sauce

Ingredients

1/3 cup soy sauce
1/3 cup vinegar
1/3 tbsp. sugar
1 cup water
1 slice siling labuyo
1 tbsp. cornstarch dissolved in
1-2 tbsp. water

Procedure in making fishball sauce

1. Mix the sauce sauce, vinegar, sugar, water and siling labuyo in a saucepan.
2. Let it boil then add cornstarch.
3. Cook over medium heat until slightly thick.- recipe found at lutongpinoy.info

Siopao Sauce

Ingredients

2 cups beef stock
1 piece star anise or ½ teaspoon five spice powder
2 tablespoon cornstarch diluted in 4 tablespoons of water
¼ cup onions, diced
2 cloves garlic, chopped
A dash of ground black pepper
4 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt

Procedure in making Siopao Sauce

1. Heat the saucepan and pour-in the beef stock. Bring to a boil.
2. Add the onions, garlic, soy sauce, Worcestershire sauce, brown sugar, salt, ground black pepper, and star anise then simmer for 8 to 10 minutes. Make sure to cover the saucepan to trap the steam. Add extra water as needed.
3. Turn of the heat then filter the liquid using a fine-mesh kitchen strainer. This is done by pouring the simmered mixture on a strainer with an empty bowl below to hold the liquid.
4. Heat a clean saucepan and pour-in the filtered mixture. Bring to a boil.
5. Add the cornstarch diluted in water then stir continuously until the texture becomes thick.
6. Turn off the heat and allow the mixture to cool down then transfer the Siopao sauce to a serving container. – recipe found at panlasangpinoy.com

Lechon Sauce (Litson Sarsa)

Ingredients

1/2 kg pork liver
2 cups water or more
1/3 cup onions, minced
2 tbsp garlic, minced
3 tbsp lard to saute the onions and garlic
1/3 cup vinegar
1/3 cup brown sugar
1/3 cup bread crumbs (toasted and crumbled)
1 tsp ground black pepper
salt to taste

Procedure in making Lechon sauce

1. Broil the pork liver until half done, then grind or chop very finely.
2. Add water and squeeze the extract through a cheesecloth.
3. Mix the liver extract with the sauteed onions and browned garlic, powdered crumbs, vinegar, sugar and salt.
4. Simmer in a pan over medium heat until thick and the liver is thoroughly cooked.
5. Add the ground pepper last. – recipe found at tagaloglang.com

Lumpia Sauce

Ingredients

1 head garlic crushed
1 tbsp. Vegetable oil
3 tablespoons cornstarch
1/4 cup brown sugar
1/3 cup Soy sauce
1 1/2 cups water
Salt and Pepper to taste

Procedure in making Lumpia Sauce

1. To prepare the sauce get a bowl, pour the water, cornstarch, sugar, salt and pepper. Mix together, beat it until it is thoroughly mixed. If it is slumpy, get a strainer.
2. Fry garlic until brown and set aside.
3. Into the heated pan, pour the sauce and stir it constantly until mixture thickens.
4. Top it with the fried garlic. – recipe found at pinoyfoodrecipe.blogspot.com