Of mixes and sauces

More food companies came up with their own mixes, surely to the delight of those who are not thrilled about scouring the market for fresh sampaloc or kamias and spending a long time boiling, chopping, and sifting ingredients.

If we remember correctly, the first flavoring mixes introduced in the local market are the sinigang mixes from Knorr and Maggi. They were successful in convincing some housewives – including us – of the convenience of using packets of the seasoning.

Then came the rest – more food companies came up with their own mixes, surely to the delight of those who are not thrilled about scouring the market for fresh sampaloc or kamias and spending a long time boiling, chopping, and sifting ingredients.

Yet there are still traditional homemakers (and yes, professional chefs) who stick to doing their seasoning and mixes themselves, using fresh ingredients. 

When convenient, we must admit to resorting to such mixes, mostly using the sinigang mix. Because of our innate curiosity, we have tried many of the others and have had some truly delicious dishes, almost like our home-prepared meals that gained approval of our brood. The kare-kare mix of Mama Sita’s is one of the best. When we first tried it, everyone thought we went through the tedious process of roasting rice, pounding peanuts, etc.

The imported mixes for pasta, Del Monte and Hunt’s, have been with us for a long time as well. Sometimes, they need some enhancement to suit our taste. But using them is half the work done. We do what we call “doctoring,” meaning we go through the sautéing process but add a bit of soy sauce, salt or sugar to approximate the flavors that our family has become accustomed to, as with our own prepared sauce.

Recently, we were handed a flyer from Lee Kum Kee containing a list of their bottled products with corresponding recipes. Great! We have, in the past, used their hoisin and teriyaki marinades for basic barbecues. We have flavored our veggies, especially broccoli, with their oyster sauce, which also gives that unique Chinese flavor to our roast chicken and chili prawns.

Now, we have more ways to produce new dishes, aside from the usual grills and fries. Can you imagine seafood paella cooked with  their garlic sauce, Panda oyster sauce and seafood soup? Needless to say, you still need saffron and chorizo to make a good paella. The saving grace is you don’t need a traditional paellera.

What about a unique ham and pineapple pasta salad? Hoisin sauce and sesame oil give this a refreshing Oriental twist. Check the Lee Kum Kee selection in your favorite supermarket, request the merchandiser for a copy of their flyer and go, cook na-iibang ulam.

We had lunch a few days ago at Uncle Cheffy located in the Molito complex in Alabang, Muntinlupa. We welcome the fact that for the weak-kneed they have a dining area on the ground level, by the back entrance. We were actually quite happy with what we had – roast lamb provençale,  served with greens and marble potatoes; New England pot roast beef with carrots and string beans; and roast chicken maurino with brown sauce. The Asian rice was perfect for these.  

We were informed that they are conducting a contest among their diners – design a mascot competition. Those interested can check with the restaurant for details.

Have a fulfilling Sunday!

E-mail comments and questions to [email protected].