Guava Dipping Sauce Food

GUAVA DIPPING SAUCE

Steps:

• Take 3 medium size , fully ripe guava. Place it in a blender / chutney jar and blend into a smooth paste to get about 1,25 to 1.5 cups of guava pulp puree.
• Transfer the blended guava puree into a mixing bowl , add in 1/8 cup water.
• Also add 1/2 to 1 Tbsp of Apple cider vinegar and mix well everything.
• Now add 1/4 tsp chilli powder , 1/4 tsp pepper powder , salt and 1.5 Tbsp of Extra virgin Olive oil
• Add in 2 Tbsp of chopped celery , with a spoon , mix well everything.
• Serve with Nachos / Tortilla chips.

PUERTO RICAN SWEET AND SAVORY GUAVA DIP

Steps:

• In a food processor combine guava paste and 2 tablespoons of hot water. Blend until smooth. Transfer to a bowl and set aside.
• Rinse out the food processor. In the food processor combine remaining ingredients and blend until smooth. Season with salt to taste.
• Transfer cream cheese mixture to a bowl and fold in guava. Refrigerate covered until ready to serve.

CRISPY FISH AND TARO 'CHIPS' WITH GUAVA DIPPING SAUCE

Steps:

• In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor.
• In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt.
• On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley.

PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)

Steps:

• Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
• On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
• Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
• Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
• Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.

SOUTH PACIFIC CHICKEN STRIPS WITH GUAVA DIPPING SAUCE

Steps:

• Soak wooden skewers in water.
• Add pineapple juice, passion fruit nectar, soy sauce, garlic, ginger, allspice, salt, and pepper to a nonreactive baking dish large enough to hold all the chicken and mix well.
• Add chicken strips and turn to coat; cover and marinate for 30 minutes.
• Remove chicken from marinade, discarding marinade, and skewer each chicken strip.
• Thread chicken onto skewers and place skewers on a baking sheet.
• Broil in the oven about 6 inches from the heat for 7-8 minutes, turning once.
• GUAVA DIPPING SAUCE:.
• Add guava nectar, pineapple juice, garlic, ginger, and green onions to a small saucepan over medium-high heat and reduce by half.
• Remove from heat and add butter, stirring until melted.
• Season to taste with salt and pepper and more green onions.
• TO SERVE:.
• Place Guava Dipping Sauce in a small bowl, and place bowl in the middle of a large serving platter.
• Fan out South Pacific Chicken Skewers around bowl.
• Garnish platter with green onions and pineapple slices. .

SPICY GUAVA SAUCE

Steps:

• Cut the guava paste into cubes.
• Combine all ingredients and simmer on low heat, stiring ocacionally for 15-20 minutes until guava paste dissolve.
• Let cool.