Short Notes On Development Of Malaysian Sauces, Seasonings And Condiments (Part 1)
Note : 1
Source : Fruit-based
Food Item : Fruit sauces
Nature Of Food : Suitable fruits for hot sauce were pineapple, papaya,banana, manggo and soursop. Other ingredients used were chilli, acid, sugar, starch, garlic, gum, salt and water. The sauce is suitable as a dipping sauce for fried fish or fried chicken and also can be utilized as an ingredient in rojak sauce or in preparing savoury dishes like asam pedas, sambal tumis, sweet sour dishes, ginger chicken, cube fish and crispy bean curd slices.
For dessert sauce, the suitable fruits were pineapple, papaya and manggo with the addition of other ingredients such as fat, sugar, starch, gum and salt. It is sweet and moderately thick and can be utilized as topping for pancake, muffins, som-som and steam sponge cake.
The pH of the fruit sauces range from 2.5 – 3.5 and the brix range from 41° – 45° depending on the fruit used.
Note : 2
Source : Fruit-based
Food Item : Tamarind sauce
Nature Of Food : The basic formulation uses tamarind extract, modified starch, salt, caramel, sugar, pepper, garlic, MSG, sodium benzoate and acetic acid. The final product had a pH of 2.9 and soluble solid of 33° brix.
The sauce could be used as a flavouring during cooking or as a dipping sauce for seafood products as well as barbeque sauce for beef or chicken. Tamarind extract must be filtered finely to obtain a good texture and the sauces need to be heated up to 90 – 100 °C to kill off yeast, mould and other microorganism present in the raw materials. The use of hot water for extraction resulted in a more sour extract as well as a higher recovery.
The sauce could be used as a flavouring during cooking or as a dipping sauce for seafood products as well as barbeque sauce for beef or chicken. Tamarind extract must be filtered finely to obtain a good texture and the sauces need to be heated up to 90 – 100 °C to kill off yeast, mould and other microorganism present in the raw materials. The use of hot water for extraction resulted in a more sour extract as well as a higher recovery.
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