Condiments
5 articles
Alamang
Alamang, also known as balaw or aramang, is a fermented shrimp paste fundamental to Filipino cooking. Made from small shrimp or krill ground and fermented with salt, it offers a distinctive salty and pungent flavor used in stews, soups, and as a condiment.
Bagoong
Bagoong is a fermented fish or shrimp paste that forms the foundation of Filipino cooking. Made by fermenting fresh seafood with salt for weeks or months, it delivers deep umami flavor to stews, soups, vegetable dishes, and serves as a dipping sauce for meats and green mangoes.
Fermented Shrimp Paste
A foundational Southeast Asian condiment made from fermented seafood and salt, fermented shrimp paste delivers deep umami flavor to everything from curries to dipping sauces. This ancient preservation technique remains central to Filipino, Thai, Vietnamese, and Malaysian cuisines.
Patis
Patis, also known as fish sauce, is a fermented condiment made from salted fish or shrimp that is fundamental to Filipino cuisine. The article explores its origins, regional varieties like bagoong alamang and batuan patis, and the traditional fermentation process used to create this pungent, umami-rich ingredient.
Sawsawan
Sawsawan is the Filipino term for customizable dipping sauces served alongside dishes like grilled meats and fried foods. Different regions prepare their own unique versions, from northern soy-vinegar blends to southern peanut and coconut milk varieties.