Dips and spreads
IN MY BASKET - Lydia D. Castillo (The Philippine Star) - November 18, 2018 - 12:00am

In the course of manning our kitchen we have concocted dips and spreads to serve and even to sell. Here are some of these dips and spreads which can be packaged and sold as Christmas gifts.

We remember that all throughout our growing up years in our hometown Biñan in Laguna, we would always have dips (sawsawan) on the table, whatever the main course would be. They were not as ensalada, but little mixes of traditional seasonings, mostly patis (fish sauce) and sometimes soy sauce, with other elements. Somehow they enhance the flavors of the dishes. We have kept this tradition and to this day we normally have individual little saucers on the dining table.

The most traditional of the sawsawans are patis with crushed chicken liver and juice of one calamansi for chicken tinola; patis with calamansi for beef nilaga and a combination of soy sauce and vinegar for grilled seafood or meat. We would even crush a finger chili in patis for any sinigang or add a drop of sesame oil on the soy sauce for the bit of Chinese flavor.

In the course of manning our kitchen we have concocted dips and spreads to serve and even to sell. Here are some of these dips and spreads which can be packaged and sold as Christmas gifts. The following are mostly spreads.

Queso de Bola Supreme

You need half of the big cheese ball, half a cup of virgin olive oil and six pieces of sundried tomatoes. Grate the cheese, mince the sundried tomatoes and mix well with the olive oil and Voila! A spread that will delight your family and  friends. Put in bottles, with toast and/or grapes and assemble in a gift basket.Truly a holiday treat! 

Salmon and Anchovies in Cream Cheese  

One can of pink salmon, drained and mashed; 2 pieces anchovies, also mashed; one block cream cheese; 1/2 teaspoon salt; a dash of salt and pepper; one teaspoon pickle relish; half stalk of celery, chopped; juice of one calamansi; one teaspoon Worcestershire sauce. Mix all ingredients well. Chill before serving.

Sardines in Mayonnaise

This is a very simple one. Mash the contents of one can of sardines, any brand. One small onion, minced. 1/2 cup a mayonnaise or salad dressing. Mix all ingredients. You can use salmon in place of sardines. You can even use hard boiled eggs – just add a tablespoon of pickle relish and a dash each of salt and pepper.

Some family members and friends may prefer their dips to be more spicy. Adding chopped garlic and chopped red chilis to the mixture will do the trick.

Check your Christmas list now, before prices of everything go sky high.

Have a happy family Sunday!

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E-mail me at lydiadolores34@gmail.com.

LYDIA D. CASTILLO
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