Sawsawan and Filipino Recipes

Kare-kare, a common Filipino dish, is best served with bagoong, a fermented shrimp paste condiment, which adds a satisfying burst of umami.

 
Filipino food is very diverse and is often difficult to explain. National dishes reflect the variety of foreign cultural influences, including Spanish, British, Indian and Chinese, as well as the availability of ingredients found in each region of the country. A meal of Filipino food is not complete without a selection of sawsawan - condiments that complement and enhance the flavor profiles of each dish.

Look for Filipino condiments and sauces at local Asian markets. Here is a list of some of the popular or must-have sawsawans:

Patis – Fish sauce, a key ingredient in many Filipino dishes.

Bagoong – Shrimp paste, there are several types of bagoong and it is a must when eating the popular Filipino dish called Kare-Kare.

Atchara – Pickled green papaya. To make, place julienned or grated green papaya in an airtight container. Cover with a mixture of vinegar and sugar heated with diced onions, minced garlic, grated ginger, peppercorns and diced red bell peppers. Let sit for 1 week, then serve with pork and fish dishes.

Toyo-chili – Soy sauce and chili peppers.

Toyo-mansi – Soy sauce, calamansi and chili peppers.

Mang Tomas – Sweet liver gravy often eaten with lechon.

Banana ketchup – A sweet and tangy sauce made mostly with bananas, this is a must for tortang talong.

Suka-Sili – Spiced vinegar sauce.

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SERVE SAWSAWAN WITH THESE TRADITIONAL FILIPINO DISHES