I’ve been on a cooking frenzy as of late. Yesterday, for instance, I cooked fish escabeche for lunch and then chicken afritada for dinner. Both meals had complete rekados (condiments) and loads of vegetables. Delish! Today, though, I prepared tempura and tempura sauce almost akin to what those street vendors in and out of Mindanao use. I say almost because we ran out of catsup and that’s supposed to be the ingredient that makes the sauce “reddish brown.”
Anyways, let me share with you my simple tempura sauce recipe. Feel free to try it and don’t forget to let me know how it goes!
Mix 1 cup of water, 1 cup vinegar (I use Datu Puti vinegar..yoohoo Datu Puti, I should get freebies because of this ), one fourth tablespoon rock/table salt and about half a cup brown sugar (white sugar will also do).
Under medium heat, saute garlic, onions and then bell pepper in a sauce pan (if you also want to add pepper, then do so; add to taste). Pour in the water-vinegar-salt-sugar mix you made. Bring to a boil. While you’re waiting for the sauce to boil, mix 1 and a half tablespoons cornstarch and 2 and a half tablespoons of very cold water (I got mine from our hot and cold water dispenser) Mix the cornstarch and water very well – make sure that the former is dissolved really well. As soon as your sauce reaches boiling point, lower the heat and then pour in your cornstarch-water mix. Constantly stir the sauce until it thickens. Don’t forget to take the saucepan out of the fire as soon as you think your concoction’s pretty much ready.
Enjoy your tempura and tempura sauce!