ALAMANG

Bagoong or alamang is a fermented

condiment made of minute shrimp or
krill. These small crustaceans are cleaned
in a brine solution and mixed with salt.
The mixture is kept in earthen jars and
allowed to ferment for about 1 to 3
months, with food coloring added to give
the paste its characteristic red or pink
hue.
CHILI SOY LIME SAUCE

Soy lime sauce is a dipping sauce

that can be whipped up in 5
minutes. This tangy and savoury
sauce which is highly popular in
Malay cuisine enhances the
flavour of fresh seafood and
grilled meat.
BANANA KETCHUP

Banana ketchup is a sweet and tangy

condiment. Thanks to the vinegar and
spice blend, it's relatively similar to
tomato ketchup, but with a twist of
fruitiness. Ideally, it's paired with savory
and salty dishes, which balances out the
condiment's natural sweetness.
FISH SAUCE (PATIS)

Fish sauce, locally known in the Philippines

as patis, is likewise a staple in Filipino
households, used to add flavor and taste to
Filipino soup dishes, seafood, meat and
vegetable stew.  It is also used as a condiment
or dip, and sometimes mixed with spices,
such as pepper and chilli, and/or vinegar.
Patis is mainly made of fermented fish
(anchovy) in salt, water and caramel (for
coloring).
VINEGAR (SUKA)

Filipinos use vinegar in dishes

like paksiw (meat and fish simmered in
vinegar) for that tart taste or to balance
the saltiness in food like adobo.  Vinegar
is also used in combination with soy
sauce, red hot pepper and other spices to
serve as a dip for grilled and fried meat
and fish.