Toyo, suka, at sili
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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.


Description

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. The most common type of ''sawsawan'' is the '' toyomansi'' (or ''toyo't kalamansi''), which is a mixture of
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
, 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 Inihaw ( ), also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and ...
'' 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 ''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The pre ...
'' (fermented shrimp or fish). 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 Spiced vinegar is a type of Philippine vinegar condiment that is made of vinegar e.g. fermented coconut sap ( ceb, sukang tuba) infused with spices primarily bird's eye chili and garlic. A variation of spiced vinegar was popularized by Rene Jose ...
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. Other notable ingredients added to these kinds of ''sawsawan'' include shallots, whole
black peppercorn Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diamet ...
s, sugar, '' siling haba'', ''wansoy'' ( cilantro), ginger, and so on. ''Sawsawan'' are also unique in that they can function as marinades. Some sauces need to be prepared beforehand like the traditional Filipino sweet and sour sauce ''
agre dulce Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in England since the Middle Ages. Dickson Wright, Clarissa (2011) ''A Histor ...
'' (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''. 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. Another spicy condiment used for street food is the " chili garlic sauce" made from minced chilis, especially siling labuyo, and fried garlic. Some add powdered dried shrimp or finely minced meat to the sauce. It is usually consumed with ''
siomai ''Shumai'' () is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p 38. In ...
'' as a sauce made with soy sauce and typically spritzed with calamansi. Among the Maranao people, another notable condiment is the '' palapa'', a very spicy condiment made from '' sakurab'' (native scallions), ginger, turmeric, and chilis. It is an ubiquitous accompaniment to Maranao meals. For seafood dishes, another common condiment is '' taba ng talangka'' (also called ''aligue'', "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 ''Sinangag'' (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it resul ...
.


List of Philippine condiments

The following is a list of condiments used in Filipino cuisine.


Pickles and fermented sauces

* '' Atchara'' - The method of pickling in a vinegar solution, usually a sweet pickling solution. By itself refers to the sweet pickled relish of unripe papaya. Used as a side dish, especially with grilled and fried meat and seafood. ** ''Atcharang maasim'' (sour pickles) ** ''Atcharang labóng'' (pickled bamboo shoots) ** ''Atcharang dampalit'' (pickled
sea purslane Sea purslane is a common name for several plants and may refer to: * ''Halimione portulacoides'', in family Amaranthaceae * ''Honckenya peploides'', in family Caryophyllaceae * ''Sesuvium maritimum'', in family Aizoaceae * ''Sesuvium portulacastrum ...
) ** ''Atcharang ubod'' (pickled palm hearts) ** ''Atcharang sayote'' (pickled chayote) * ''Ensaladang mangga'' - green mango relish with tomatoes and onions. * ''
Bagoong ''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The pre ...
'' - fermented salted
anchovy paste Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries ...
or shrimp paste, particularly popular in the dish kare-kare,
binagoongan ''Binagoongan'' is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in ''bagoong alamang'' (shrimp paste), garlic, black peppercorns, ...
, and
binagoongang kangkong Stir-fried water spinach is a common Asian vegetable dish, known by various names in Asian languages. Water spinach (''Ipomoea aquatica'') is stir-fried with a variety of vegetables, spices, and sometimes meats. It is commonly found throughout ...
. ** '' Bagoong alamang'' (shrimp paste) ** ''Bagoong guisado'' - stir-fried ''
bagoong ''Bagoóng'' (; ) is a Philippine condiment partially or completely made of either fermented fish (''bagoóng'') or krill or shrimp paste (''alamáng'') with salt. The fermentation process also produces fish sauce known as ''patís''. The pre ...
'', made with garlic, onions, tomatoes, sugar, and vinegar. ** ''Bagoong isda'' (fermented fish) ** '' Dayok'' - fermented fish entrails * '' Buro'', ''tapay'' - fermented rice, which can use red yeast rice (''angkak''). Used mainly as a condiment for steamed/boiled vegetables like okra,
sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...
leaves (''talbos ng kamote''),
eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...
, etc. **'' Balao-balao'' - fermented rice with shrimp ** '' Burong isda'' - fermented rice with fish ** '' Burong mangga'' - pickled green mangoes. Commonly served with '' bagoong alamang'' (shrimp paste) ** ''Burong mustasa'' - pickled mustard leaves ** ''
Tinapayan ''Tinapayan'', is a Filipino dish consisting of '' tapay'' (fermented cooked rice) and dried fish. It originates from the Maguindanao people. It is very similar to the more widespread northern dish ''burong isda'', but differs in that the fish ...
'' - fermented rice with dried fish * '' Patis'' - Fish sauce. Sometimes spiced with
labuyo ''Siling labuyo'' is a small chili pepper cultivar that developed in the Philippines after the Columbian Exchange. It belongs to the species ''Capsicum frutescens'' and is characterized by triangular fruits which grow pointing upwards. The frui ...
peppers, or
kalamansi lime Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, a ...
juice, in which case it is called ''patismansi''. *'' Taba ng talangka'' - fermented paste derived from the salted roe and ''aligue'' (reddish or orange crab "fat") of the river swimming crabs (''talangka''). Can be sautéed in garlic and preserved in oil.


Dessert sauces

* ''Arnibal'' - syrup made from sugarcane molasses or palm sugar ('' panutsa'') * '' Latik'' - ( Visayan usage only) a thick syrup made from coconut milk and sugar.


Flavoring ingredients and seasonings

* ''Achuete'' (Annatto oil) - annatto seeds fried in oil which typically turn dishes a bright orange * ''
Asín tibuok ''Asín tibuok'' is a rare Filipino artisanal sea salt from the Boholano people made from filtering seawater through ashes. A variant of the salt is also known as ''túltul'' or ''dúkdok'' among the Ilonggo people. It is made similarly to ''as ...
'' * ''
Biasong The micrantha is a wild citrus from the papeda group, native to southern Philippines, particularly islands of Cebu and Bohol. Two varieties are recognized: small-flowered papeda (''C. hystrix'' var. ''micrantha''), locally known as ''biason ...
'' or ''samuyao'' (small-fruited papeda) * ''
Kamias ''Averrhoa bilimbi'' (commonly known as bilimbi, cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus ''Averrhoa'', family Oxalidaceae. It is a close relative of the carambola tree. Description ''Averrhoa bilimbi'' is a small tro ...
'' (bilimbi) * '' Kasubha'' (safflower) * ''
Dayap The Key lime or acid lime (''Citrus'' × ''aurantiifolia'' or ''C. aurantifolia'') is a citrus hybrid ('' C. hystrix'' × '' C. medica'') native to tropical Southeast Asia. It has a spherical fruit, in diameter. The Key lime is usually picked ...
'' *
Kiamoy powder Kiamoy (also spelled kiamuy or kiam muy, or in Philippine Spanish as ciamoy), is a class of Filipino treats made with dried sour plums, prunes, or apricots preserved in brine and vinegar. They are sold covered in a powdery coating of an anise ...
* ''Kunig'' or ''luyang dilaw'' ( turmeric) * ''
Langkawas ''Alpinia galanga'', a plant in the ginger family, bears a rhizome used largely as an herb in Unani medicine and as a spice in Arab cuisine and Southeast Asian cookery. It is one of four plants known as "galangal". Its common names include gre ...
'' (galangal ginger) * ''
Tanglad ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some s ...
'' (lemongrass) * ''
Dungon ''Heritiera littoralis'', commonly known as the looking-glass mangrove or tulip mangrove, is a mangrove tree in the family Malvaceae native to coastal areas of eastern Africa, Asia, Melanesia and northern Australia. The common name refers to th ...
'' * '' Pandan'' * Calamansi - small Philippine limes * '' Sakurab'' (sibujing) * Siling labuyo - small native chili cultivar * ''
Tabon-tabon ''Atuna excelsa'' subsp. ''racemosa'', Synonym (taxonomy), synonym ''Atuna racemosa'', is a tree in the family Chrysobalanaceae. The specific name (botany), epithet ' is from the Latin meaning "clustered", referring to the inflorescence. The tree ...
''


See also

* List of condiments * *


References

{{DEFAULTSORT:Philippine Condiments Condiments Philippine cuisine