Skip to content

Guam sauce!

December 2, 2010

Another awesome sauce, friends. Got a boring bowl of rice? Boring piece of fish, chicken, tofu? Vegetables? Just add this easy raw sauce and taste the magic.

1 cup freshly shredded coconut
1 small bunch cilantro, including stems
2 scallions
1/4 cup fresh calamansi juice
2 small hot peppers
approx. one inch chunk of fresh ginger, peeled and coarsely sliced or chopped

1. Put the coconut, scallions, calamansi juice, peppers in the bowl of a blender, along with a big pinch each of salt and sugar and about 1/4 cup of water. Grind into a fine paste. You might need to add some more water or push down the mixture with the back of a wooden spoon to get it to puree. Be careful.
2. Add the cilantro and ginger. Puree again. Taste and adjust seasoning if necessary.
3. This yields about two cups, and will keep in the refrigerator for several days.

I used local boonie peppers, which are pretty hot. Adjust the amount of the hot peppers you use to suit your taste.
Not everybody has access to vast quantities of free coconuts like we do here. If you’d like to substitute, use dried unsweetened coconut from the health food store. Use about 3/4 cup, and pour an equal quantity of boiling water over it, let it sit for 15 minutes, and then squeeze out the excess water before proceeding with the recipe. Don’t use the sweetened kind from the baking aisle.
I’m using calamansi for everything these days, because our neighbor’s tree is overloaded and they told us to help ourselves. But feel free to substitute lime juice or lemon juice.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: