Movies Books Music Food Tv Shows Technology Politics Video Games Parenting Fashion Green Living more >

sarsa, filipino sauce

A Filipino sauce for meats

< read all 2 reviews

A Quick Tip by cielestiacalbay

  • Aug 27, 2009
  • by
To Filipinos, sarsa is like ketchup. It's usually eaten with meats, but I spread it everything. Try it if you want something sweet and tangy
Was this helpful?
Post a Comment
More Sarsa reviews
review by . August 27, 2009
mang tomas
For any Filipino, Mang Tomas is like ketchup. For anyone scratching their heads going, "huh?" it's the next item on your "to buy" or "to make" list. Known to Filipinos as "sarsa," the all-purpose sauce is typically used on meats, but I use on it on everything - and that's no exaggeration. Ever since my dad made it from scratch, I've been eating it with not only meats, but with noodles, bread and even just rice alone (not my fault - we were out of meat.) I …
About the reviewer

Ranked #1162
Member Since: Aug 15, 2009
Last Login: Sep 3, 2009 10:57 PM UTC
Consider the Source

Use Trust Points to see how much you can rely on this review.

Your ratings:
rate more to improve this
Recent reviews by cielestiacalbay
About this food


Sarsa is a Filipino sauce served with grilled meats, particularly pork. Mang Tomas is the most popular bottled version of the sauce and can be found in Asian supermarkets such as 99 Ranch or Seafood City.


1/2 kilo pounded chicken liver
One sliced onion
3 cloves of pounded garlic
3 tablespoons of soy sauce
3 tablespoons of sugar
1/4 cup of vinegar
cooking oil
2 cups of pork broth
3 tablespoons of corn starch


In a casserole start by warming up the oil.  Put the garlic and onion.  Sauté them until they become translucide.  Add the pounded chicken liver and continue mixing.  Put some salt and pepper . Pour the pork broth and let it simmer gently for about thirty minutes.  Add the soy sauce and sugar.  Continue mixing.  Pour the vinegar and taste if it needs more sugar or salt.  Then get a laddle of this broth and dissolve the cornstarch before adding it up in your sauce or sarsa.  Mix well to avoid having lumpy part.  Taste and turn off the fire.  It the sauce is too runny add more cornstarch but be sure to dissolve it first on some liquid before adding.  The sauce will thicken more if it stays longer on the stove.  You can also replace the pork broth with chicken broth; This sauce is an all around sauce you can use for lechon, fried pork or chicken or even fried fishes.

view wiki


Food, Culinary Ingredient, Sauces, Condiment, Sarsa, Mang Tomas, Filipino Food


First to Review

"Pass the Sarsa"
© 2015 Lunch.com, LLC All Rights Reserved
Lunch.com - Relevant reviews by real people.
This is you!
Ranked #
Last login
Member since