Condiments
5 articles
Alamang
Alamang is a fermented shrimp paste essential to Filipino cuisine, made from ground small shrimp and salt, used as a flavoring agent and dipping sauce.
Bagoong
Bagoong is a fermented fish or shrimp paste condiment central to Filipino cuisine, prized for its salty, umami-rich flavor and versatile culinary applications.
Fermented Shrimp Paste
Fermented shrimp paste is a traditional Southeast Asian condiment prized for its umami flavor, used in Filipino, Thai, Malaysian, and Vietnamese dishes.
Patis
Patis is a fermented fish sauce essential to Filipino cooking, made from salted anchovies or shrimp that ferment for months to create a salty, umami-rich condiment used in dishes like adobo and sinigang.
Sawsawan
Sawsawan is a Filipino dipping sauce and condiment made with vinegar, soy sauce, calamansi, garlic, and chili peppers, essential to Filipino cuisine and served alongside grilled meats, fried foods, and noodle dishes.