Philippine condiments

A number of condiments and sidedishes are used in Philippine cuisine. They include:

Atchara, made from pickled green papaya.

Bagoong made from fermented shrimp paste.

Buro with mustard leaves and eggplant.

• Atchara - a sweet pickled papaya relish. Also used as a side dish.^[1]
• Bagoong - fermented anchovy or shrimp paste, particularly popular in the dish kare-kare.
• Banana ketchup - a sweet, red condiment made primarily of bananas.
• Buro or Balao-Balao - 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.
• Eggplant sauce - a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish.
• Latik - (Visayan usage only) a thick syrup made from coconut milk and sugar.
• Lechon sauce - 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.
• Patis. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called patismansi.
• Ensaladang mangga - green mango relish with tomatoes and onions.
• Ensaladang talong - skinned grilled eggplant with tomatoes and onions.
• Sukang may sili - cane or coconut vinegar spiced with labuyo peppers.
• 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.
• Sweet and sour sauce - used on fried meats and spring rolls.
• Toyo't Kalamansi (sometimes referred to simply as toyomansi) - soy sauce with kalamansi lime juice.

See also

• List of condiments
• Food portal
• Philippines portal

References

1. Dagoon; et al. (1997). Culinary Arts II. Rex Bookstore, Inc. ISBN 978-971-23-2157-3.