Calamansi Vinaigrette Food

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FILIPINO-STYLE SPICED VINEGAR



Filipino-Style Spiced Vinegar image

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different chiles or other spices like bay leaf.

Provided by Nicole Ponseca

Categories     Philippines     Chile Pepper     Hot Pepper     Vinegar     Condiment/Spread     Condiment     Ginger     Garlic     Dried Fruit

Yield Makes 3 cups (720 ml)

Number Of Ingredients 7

10 garlic cloves, peeled and sliced
1/4 cup (35 g) dried fruit, such as raisins, cherries, or mangos (optional)
5 whole bird's-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
1/4 cup (60 ml) fish sauce

Steps:

  • Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
  • Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

CALAMARES A LA VINAGRETA (CALAMARI IN VINAIGRETTE)



Calamares a La Vinagreta (Calamari in Vinaigrette) image

A very light and elegant salad. Serve with crusty french bread and wine for a Mediterranean feast! Also popularly served as an appetizer or "tapa."

Provided by canarygirl

Categories     Squid

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 small onion
1 green pepper
1 red pepper
1 large ripe tomatoes, seeded
1/2 lb cooked calamari, cut in rings (boiled in salted water just until tender, about 2 minutes...as soon as they turn white) or 1 (1 lb) calamari, cleaned and sliced into rings, tentacles left whole, then cooked
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 -3 tablespoons chopped parsley
salt and pepper

Steps:

  • Finely dice onion, tomato and peppers.
  • Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
  • Toss all ingredients in a bowl and chill for an hour before serving.
  • For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
  • Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.

MANGO VINAIGRETTE



Mango Vinaigrette image

From Coastal Living. I would serve this on a spinach and/or seafood salad. They pair it with scallops. Yum!

Provided by dicentra

Categories     Low Protein

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup diced mango
1/4 cup fresh orange juice
1/4 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon light brown sugar
salt
fresh ground black pepper

Steps:

  • Process first 5 ingredients in a blender or food processor until smooth.
  • Stir in salt and pepper to taste.

Nutrition Facts : Calories 124.4, Fat 0.5, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 31.4, Fiber 1.9, Sugar 27.8, Protein 1.3

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