- Filipino condiments
A number of
condiment s are used in Filipino cuisine. They include:*
Achara oratsara - a sweet pickledpapaya relish. Also used as a side dish.
*Bagoong - fermented anchovy or shrimp paste, particularly popular in the dishkare-kare .
*Banana ketchup - a sweet, red condiment made primarily ofbananas .
*Eggplant sauce - a sour sauce made of grilledeggplant , garlic and vinegar. Used incocidos and as a side dish.
*Liver sauce - used in roasts and the pork dish calledlechon .
* Patis. Sometimes spiced withlabuyo peppers, orkalamansi lime juice, in which case it is calledpatismansi .
*Sawsawang mangga - green mango relish with tomatoes and onions.
*Sukang may sili - cane or coconutvinegar spiced withlabuyo peppers.
*Sukang may toyo - cane or coconutvinegar withsoy sauce . This may also contain the very hotlabuyo peppers and/or onions. Sukang may toyo is used in the pork dishcrispy pata .
*Sweet sour sauce - used on fried meats and spring rolls.
*Toyo't Kalamansi (sometimes referred to simply astoyomansi ) -soy sauce withkalamansi lime juice.
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