I bet almost every household in Hilo has a bottle of ketchup in their refrigerator. But did you know that ketchup originally came from China and the Chinese word, “ke-tsiap,” was a pickled fish sauce. From there it went to
I bet almost every household in Hilo has a bottle of ketchup in their refrigerator. But did you know that ketchup originally came from China and the Chinese word, “ke-tsiap,” was a pickled fish sauce. From there it went to Malaysia and their condiment, “kechap” and Indonesia where “ketjap” is a staple.
The first ketchup was runny, similar to the consistency of soy sauce. In the 1700s, tomato was first used to make ketchup and was called “tomato soy.”
In 1876, F&J Heinz Co/ started to sell the first tomato ketchup and the rest is history.
So if you have the time, ambition, and an abundance of tomatoes, you can make your own ketchup.
Homemade Ketchup
1 gallon ripe tomatoes, skin peeled
2 quarts white vinegar
6 chopped red peppers
4 tablespoons salt
2 teaspoon black pepper
2 tablespoons dry mustard
3 tablespoons allspice
Combine all ingredients in a large kettle and boil for 4 hours. Bottle in clean sterilized bottles and seal by placing in a vat of hot water.
Ketchup is the base in many barbecue sauces, cocktail sauces and is great when on top of a meatloaf.
The competition for the best barbecue sauce by state is fierce as you can get Oklahoma, Carolina, St. Louis, Memphis, St. Louis, and Kansas City barbecue sauces.
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Here is a recipe for Kansas City barbecue sauce:
Kansas City
Barbecued Ribs
Serves 10
Heat oven to 425 degrees. Line 2 baking sheets with foil, large enough to go up on the sides.
Place on baking sheet:
2 racks spareribs, about 7 pounds total
Bake for 45 minutes. Pour off juices
In a saucepan, combine:
1 (14 ounce) bottle ketchup
1/2 cup apricot or peach preserves
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
2 tablespoons soy sauce
1 tablespoon hot pepper sauce
1 tablespoon paprika
1 tablespoons chili powder
Simmer about 20 minutes.
After the ribs have been in the oven for 45 minutes, lower the temperature to 350 degrees, cover with foil, bake another 1-1/2 hours or until tender. During the last 30 minutes, cook uncovered, brushing ribs with sauce every 10 minutes. Serve leftover sauce for dipping.
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Here is a recipe for Oklahoma barbecue sauce:
Oklahoma
Barbecue Sauce
2 cups ketchup
2/3 cup dark brown sugar, packed
4 cloves garlic, peeled and finely chopped
1/4 cup Worcestershire sauce
3 tablespoons apple cider vinegar
2 tablespoons Oklahoma dry rub
½ teaspoon black pepper
Oklahoma Dry Rub:
In a small bowl, mix together:
2 large cloves garlic, peeled and finely chopped
1/4 cup paprika
4 teaspoons salt
2 teaspoon black pepper
2 teaspoons sugar
2 teaspoons dried oregano
2 teaspoons dried thyme
Rub dry rub on ribs, bake ribs in 325 degree oven for one hour. Brush Oklahoma barbecue sauce and bake another 45 minutes, brushing with sauce every 20 minutes.
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Cocktail sauces for boiled shrimp are always great for a pupu.
Cocktail sauce
Mix together in a bowl:
3/4 cup ketchup
1/4 cup bottled chili sauce
2 tablespoons prepared horseradish
Juices from half a lemon
1 tablespoon red wine vinegar
1/2 tablespoon Tabasco
1/2 tablespoons Worcestershire sauce
1/2 teaspoons black pepper
Serve with cold, boiled peeled shrimp
Small Bites
Left unopened, a bottle of ketchup is good for one year. When you open the bottle, check the numbers on the top cover or inside the cover. It will either say “use by” or has a set of four numbers, which are Julian. The first three are from 1-365 indicating the date and the fourth number is the year.
You see ketchup, catsup, catchup. They all mean the same thing, however you want to spell it.
Ketchup cleans copper, removing tarnish because of its acidity.
One tablespoons of ketchup is 16 calories.
Sprouting Rice
Update
I received an email from Owen. The rice needs to be washed daily, otherwise Owen had white mold.
Kefir Update
If the sour taste bothers you right after making it, leave the kefir in the refrigerator for a few days and the flavor will change. It will not be sour but quite pleasant tasting.
Foodie Bites
Hilo Huli, sponsored by the Rotary Club of South Hilo, is being held on Sunday, May 6, at Coconut Island. One of the new venders is Cousins Seafood and Bento. Located in the former Soontaree Deli on Lanikaula Street, Kenn Arakawa is going to open a restaurant specializing in seafood. Cousins Seafood and Bento will be serving steamed fish, seared salmon with his special sauce. New chef Khamtom Tomhchalun from the Hilo Hawaiian Hotel will serving grilled ahi on soba.
This is a great way to try a new restaurant and a new chef so mark your calendars!
Please feel free to e-mail me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.
