top of page

''Slivers of Porc with Dipping Sauce Is Also Cooking with Our Peanut-Pepper Sauce on the Barbie!''

  • Danny Peter Flores
  • Sep 30, 2020
  • 2 min read

Updated: Jan 8, 2022

Start preparing the "secret" Peanut-Pepper Sauce or Ketchup (kitchen-tested and now available from Barberry House, Port Coquitlam, B. C. Canada V3B 1G3, as a preserve in jars) with achuete Filipino yellow coloring spice.**, ***


Prepare the porc dish by slicing into 1/2'' slivers (2 lbs). Then take 1/8 c. butter (or 2 tblsp.) and fry two thinly onions in rings until soft or done and then proceed to fry the remaining butter with the slivers of porc with salt and pepper, to taste.

Smother the ''secret'' sauce on the fried slivers in a ceramic dish and bake for 15-20 mins. at 175 deg C or until hot in dish and serve with chopped spring onions.


**See: this website or order a booklet with the information, (c) D. A. Flores 2022 Skye Blue Publications, Port Coquitlam, B. C. Canada V3B 1G3.


Marinara Dipping Sauce for the Peanut-Pepper Sauce -n- BBQ:

In a food processor place in the following ingredients:

-2 cans of stewed tomatoes

-1 can of tomato paste

-1/3 c. tamarind paste

-1 tsp cumin

-1 tsp corriander

-1 tsp cardamon

-1 tsp powdered basil

-1 clove garlic

-1/4 tsp black pepper

-1 tsp salt


Add into a well-oiled pan on HI heat 1/3 c. diced onion until translucent and then to follow the food processed melange for the rest of the sauce. Simmer for 25-30 mins. over MED heat until done. Add in the bottled premixed sauces of plum, hoisin and oyster sauces.

The three remaining flavouring sauces to add to the dipping sauce are: 1/3 c. plum sauce,

1/3 c. hoisin sauce and 1/3 c. of oyster sauce.

Note: for this preparation it is recommended to avoid cooking with white wine or adding light soy sauce in except for the kabobs with the classic Peanut-Pepper Sauce (light) or BBQing Satay Sauce (dark).


*** Alternatively for BBQ'ing. The recipe for the kabobs BBQ'ing conventionalized Satay Sauce for marinating the porc slivers for the kabobs is as ff.:

-1 can coconut milk

- 1/2 c. dissolved peanut butter

- 1/2 s. onion, grated

- 1 tblsp dark soy sauce

- 2 tsp brown sugar

- 1/2 tsp pepper flakes





 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

bottom of page