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1. CHAPTER 8:
PHILIPPINE
CONDIMENTS
TM PE 3

2. Andrei Louise
Lopez
Our team
Jenel Mae
Buenavista
Ariane Mae
Degracia
Clarisse
Angela Linan

3. Missy
Labris
Our team
Jessel
Tupaz
Mickee
Reyes
Elizabeth
Almario

4. "Food, like a loving touch or a glimpse of divine power has
the ability to comfort“ –Norman Kolpas

5. Learning Goals:
 Demonstrate strong skills in identifying the Philippine
Condiments.
 Demonstrate professional understanding the role of Philippine
Condiments in Philippine Cuisine.
At the end of this course, the students can:

6. Introduction
The generic term for condiments in the Filipino
cuisine is sawsawan (Philippine Spanish:
sarsa). Unlike sauces in other Southeast Asian
regions, most sawsawan are not prepared
beforehand, but are assembled on the table
according to the preferences of the diner.

7. Atchara
a sweet pickled papaya
relish. Also used as a
side dish

8. Bagoong
fermented anchovy paste
or shrimp paste,
particularly popular in the
dish kare-kare.

9. In the Philippines, the common condiments
aside from salt and pepper are vinegar, soy
sauce, calamansi, and patis. The
combination and different regional variations
of these simple sauces make up the various
common dipping sauces in the region.

10. The most common type of sawsawan is the
toyomansi (or toyo't kalamansi), which is a mixture
of soy sauce, calamansi, and native Siling labuyo.
It can also be seasoned with vinegar and patis
(fish sauce). This sauce is typically served with
roasted meat dishes.
A similar dipping sauce used for grilled meats like
inihaw is toyo, suka, at sili (literally "soy sauce,
vinegar, and chili"). It is made of soy sauce,
vinegar, and siling labuyo with some opting to add
diced onions and/or garlic and a seasoning of
sugar and/or black pepper. For serving with grilled
fish, it is typically garnished with diced tomatoes,
patis (fish sauce), or more rarely, bagoong
(fermented shrimp or fish).

11. The simplest dipping sauce, for example, is
vinegar mixed with another ingredient like siling
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 like sinamak (spiced vinegar). Suka
Pinakurat is a popular brand of spiced vinegar in
the Philippines.
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.

12. Other notable ingredients
added to these kinds of
sawsawan include shallots.
whole black peppercorns,
sugar, siling haba, wansoy
(cilantro), ginger, and so on.
Sawsawan are also unique in
that they can function as
marinades.

13. Some sauces need to be prepared
beforehand like the traditional
Filipino sweet and sour sauce
agre dulce (or agri dulci) which is
made from cornstarch, salt, sugar,
and tomato or banana ketchup.
When made with hot peppers like
siling labuyo, it becomes a Sweet
chili sauce. It is the traditional
dipping sauces of fried dishes like
lumpia or okoy.

14. 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,
and muscovado or brown
sugar.

15. Another spicy condiment used
for street food is the "chili
garlic sauce" made from
minced chilis especially siling
labuyo, and fried Some
powdered dried shrimp or
finely minced meat to the
sauce. It is usually consumed
with siomai as a sauce made
with soy sauce and typically
spritzed with calamansi.

16. Among the Maranao people,
another notable condiment
is the palapa, a very spicy
condiment made from
sakurab (native scallions),
ginger, turmeric, and chillis,
It is an ubiquitous
accompaniment to Maranao
meals.

17. For seafood dishes, another
common condiment is taba ng
talangka (also called alique,
"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 fried garlic
rice.

18. a sweet, red
condiment made
primarily of
bananas.
BANANA KETCHUP

19. fermented rice which can be
colored plain (Capampangan:
balao-balao) or dark pink
(Tagalog: buro) and
sometimes with fish, mainly a
condiment for steamed/ boiled
vegetables like okra, sweet
potato leaves (talbos ng
kamote), eggplant, etc.
BURO OR BALAO-BALAO

20. a sour sauce made
of grilled eggplant,
garlic and Used in
cocidos and as a
side dish.
EGGPLANT SAUCE

21. (Visayan usage only) a
thick syrup made from
coconut milk and
sugar.
LATIK

22. also known as liver sauce
or breadcrumb sauce made
out of ground liver or liver
pâté, vinegar, sugar, and
spices. A sweet, tangy
light-brown sauce used in
roasts and the pork dish
called lechon.
LECHON SAUCE

23. sometimes spiced
with labuyo peppers,
or kalamansi lime
juice, in which case
it called patismansi.
PATIS

24. green mango
relish with
tomatoes and
onions.
ENSALADANG MANGGA

25. skinned grilled
eggplant with
tomatoes and
onions.
ENSALADANG TALONG

26. Sukang may
sili
Cane or coconut
vinegar spiced with
labuyo peppers.

27. Sukang may
toyo
Cane or coconut vinegar
with soy sauce, This may
also contain the very hot
labuyo peppers or onions.
Sukang may toyo is used in
the pork dish crispy pata.

28. Sweet and
sour sauce
used on fried meats
and spring rolls.

29. Toyo’t
Kalamansi
(sometimes referred to
simply as toyomansi) soy
sauce with kalamansi lime
juice.

30. CREDITS: This presentation template was created by
Slidesgo, and includes icons by Flaticon, and infographics &
images by Freepik
Thanks!