_with_siling_labuyo_(Philippines)_01.jpg)
The generic term for condiments in theFilipino cuisine issawsawan (Philippine Spanish:sarsa). Unlike sauces in other Southeast Asian regions, mostsawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.[1]
In the Philippines, the common condiments aside from salt and pepper are vinegar, soy sauce, calamansi, andpatis. The combination and different regional variations of these simple sauces make up the various common dipping sauces in the region.
The most common type ofsawsawan is thetoyomansi (ortoyo't kalamansi), which is a mixture ofsoy sauce,calamansi, and nativeSiling labuyo. It can also be seasoned with vinegar andpatis (fish sauce). This sauce is typically served with roasted meat dishes.[1]
A similar dipping sauce used for grilled meats likeinihaw istoyo, suka, at sili (literally "soy sauce, vinegar, and chili"). It is made of soy sauce, vinegar, andsiling labuyo with some opting to add diced onions and/or garlic and a seasoning of sugar and/orblack pepper.[2] For serving with grilled fish, it is typically garnished with diced tomatoes,patis (fish sauce), or more rarely,bagoong (fermented shrimp or fish).[3]
The simplest dipping sauce, for example, is vinegar mixed with another ingredient likesiling labuyo (sukang may sili), garlic (suka't bawang), soy sauce (sukang may toyo), and so on. This can be elaborated further by adding a range of spices and even fruits, resulting in dipping sauces likesinamak (spiced vinegar).Suka Pinakurat is a popular brand of spiced vinegar in the Philippines.[4][1][5]
All of these do not have set recipes, however, and can use ingredients and proportions interchangeably according to what is available and to the preference of the diner.
Other notable ingredients added to these kinds ofsawsawan includeshallots, wholeblack peppercorns, sugar,siling haba,wansoy (cilantro), ginger, and so on.Sawsawan are also unique in that they can function asmarinades.[3][6][7]
Some sauces need to be prepared beforehand like the traditional Filipinosweet and sour sauceagre dulce (oragri dulci) which is made fromcornstarch, salt, sugar, and tomato or banana ketchup. When made with hot peppers likesiling labuyo, it becomes asweet chili sauce. It is the traditional dipping sauces of fried dishes likelumpia orokoy.[8][9][10] A similar sauce used for fried street food appetizers is known simply as "manong's sauce". It is made with flour or cornstarch, sugar, soy sauce, garlic, chilis, ground pepper, andmuscovado orbrown sugar.[11][12][13][14]
Another spicy condiment used for street food is the "chili garlic sauce" made from minced chilis, especiallysiling labuyo, and fried garlic. Some add powdered dried shrimp or finely minced meat to the sauce. It is usually consumed withsiomai as a sauce made with soy sauce and typically spritzed withcalamansi.[15]
Among theMaranao people, another notable condiment is thepalapa, a very spicy condiment made fromsakurab (native scallions), ginger,turmeric, and chilis. It is an ubiquitous accompaniment to Maranao meals.[16][17]
For seafood dishes, another common condiment istaba ng talangka (also calledaligue, "roe", colloquially). This is a savory paste derived from crab roe or fat preserved in garlic and oil, with other ingredients like calamansi, vinegar, and others. It is typically sauteed and eaten as is with rice, with shellfish or over friedgarlic rice.[18][19]
The following is a list ofcondiments used inFilipino cuisine.
| Name | Image | Description |
|---|---|---|
| Agre dulce |  | A sweet and sour sauce made from cornstarch, salt, sugar, and tomato or banana ketchup. |
| Asado sauce | A sauce made from the leftover boiling liquid ofasado. Commercial brands use a mixture of pineapple juice, soy sauce, and sugar with cornstarch as a thickener. Served as a sauce forsiopao. | |
| Banana ketchup |  | A sweet, red condiment made primarily ofbananas. Has a sweet, tangy taste without the sourness of tomato ketchup. |
| Chili garlic sauce |  | Similar to Chinese chili oil, a condiment of mincedsiling labuyo and garlic simmered in water and then fried in oil. Can be made with powdered dried shrimp or finely minced meat and can also be made omitting the simmering in water. It is commonly served as an accompaniment forsiomai; typically served with soy sauce spritzed withcalamansi.[15] |
| Ketchup and mayonnaise sauce | A combination of mayonnaise and banana ketchup. Similar tofry sauce but usesbanana ketchup instead oftomato ketchup. | |
| Lechon sauce |  | Also known as liver sauce, breadcrumb sauce, and all-around sauce. A sweet, tangy, light-brown sauce used as dipping sauce for roasted and fried dishes, especiallylechon andlechon kawali. Made from ground liver or liver pâté, vinegar, sugar, and spices. |
| Manong's sauce/Fishball sauce |  | Literally 'Mister's sauce'. A dipping sauce made from sugar, soy sauce, garlic, andmuscovado orbrown sugar. Can be seasoned with black pepper andlabuyo chilis to make a spicy variant. Some vendors use lime- or lemon-flavoredcarbonatedsoft drinks. Used as a dipping sauce fordeep-fried street foods like fishball and fried isaw |
| Palapa | .jpg) | A spicyMaranao condiment consisting of finely choppedsakurab (whitescallions), ginger, chilis likesiling labuyo, and grated coconut cooked briefly and stored. It can also be dried. It is usually sautéed before using, or added as an ingredient to other dishes.[20] |
| Suka Pinakurat | A popular brand ofspiced natural coconut sap vinegar fromIligan City, Mindanao. It is a natural vinegar of fermented coconut sap (tubâ) blended withsiling labuyo (kulikot) and other spices. | |
| Sarsang miso/Miso guisado | A sauce made frommiso stir-fried with minced garlic, diced tomatoes, vinegar, and ground black pepper.[10] | |
| Sarsang talong | Literally 'eggplant sauce'. A sour condiment made from grilledeggplants, garlic and vinegar. Used as an accompaniment tococidos.[10] | |
| Sinamak | _with_siling_labuyo.jpg) | Spiced vinegar of Visayan origin. Made with chilis (commonlysiling labuyo),langkawas, garlic, peppercorns, and white onion pickled for at least three days.[21] |
| Sukang may sili | .jpg) | Cane or coconutvinegar spiced withlabuyo peppers. Usually served as an accompaniment to grilled dishes, especiallybarbecue on a stick. |
| Suka at toyo | Cane or coconutvinegar withsoy sauce. This can also contain very hotlabuyo peppers or diced onions, especially as an accompaniment to grilled meats (inihaw) andcrispy pata.[2] | |
| Toyo't kalamansi | | Sometimes referred to simply astoyomansi;soy sauce withkalamansi lime juice. |
_02.jpg)
Media related toCondiments of the Philippines at Wikimedia Commons| Sauces |
|  |
|---|---|---|
| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||
