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SAUCES

Kinds of Sauces

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78 views3 pages

SAUCES

Kinds of Sauces

Uploaded by

Big Bear
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Soy Sauce (Toyo)

A mainstay of every Filipino kitchen, soy sauce is the main


additive in many popular Filipino dishes, including adobo,
pancit, and meat and vegetable stews. It enriches the
flavor of the cooked dishes and, when combined with
vinegar and other spices, it serves as a delicious dip for
many Filipino favorites, including roast pork, fried or
grilled meat and seafood.

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.

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.
Banana Sauce

Banana sauce/ketchup is the Philippine version of the tomato ketchup and is enjoyed mostly due to
its sweet taste, compared to the more sour tomato ketchup. The original color of the banana
sauce/ketchup was light brown. However, food coloring was added to give it a similar appeal with
tomato ketchup.

Anchovy Sauce/Shrimp Paste (Bagoong)

Anchovy sauce is fish sauce made from fermented anchovies, in a process that consists of storing the
fish and salt in earthenware pots for four to six months. It is colored brown and has a distinct fishy
odor. Anchovy sauce is a common sauce for most food-based fish. It is also used as a salt substitute
in Caesar salad dressing and other vegetables.The shrimp paste, on the other hand, consists of
fermented baby shrimps which are fermented using similar techniques applied to making the
anchovy sauce.

Lechon (roast port or chicken) sauce

Lechón is a pork dish in several regions of the world, most specifically in


Spain and former Spanish colonial possessions throughout the world.
Lechón is a Spanish word referring to a roasted baby pig.

In the Philippines, it is a staple dish during gatherings and celebrations and


is best enjoyed with a traditional lechon sauce made of liver, vinegar and
sugar. While there are ready-made lechon sauces available in the market,
this can also be easily prepared at home.

Sweet and Sour Sauce


Fish balls, squid balls, chicken balls and other fried street food appetizers are not as delicious
without this delicious sweet and sour sauce. Many of the street vendors also use this sauce for many
other street foods.

Shrimp Paste Sauce

Fermented shrimp paste which is also known as prawn sauce is a fermented condiment that is
widely used in the Philippines as a sauce. It uses crushed or grounded shrimp or krill as the main
ingredient. Just like fish sauce, shrimp paste also undergoes a process of salting and
fermentation.

Barbecue Sauce

Filipinos love eating barbecue. In fact, chicken BBQ and pork BBQ are
among the most popular street foods in the country. What makes this
food extra delicious is the savory and sweet barbecue sauce.There are
dozens of different variations in how Filipino barbecue sauce is made. The
basic recipe, however, generally contains soy sauce, vinegar, chopped
garlic and onion, Philippine lime, and banana ketchup. If banana ketchup
is not available, you can substitute it for tomato ketchup.

Buro

Buro is a kind of sauce made from fermented rice and seafood. The
most common buro sauces are burong hipon (shrimp), burong bangus
(milkfish) and burong dalag (mudfish).Buro may come in different
colors depending on what kind of fermented rice is used. If it has a
pinkish color, it means that red yeast rice is added in the mix. Lighter-
colored buro, on the other hand, uses regular rice. Buro has a strong
seafood smell and taste. it is also on the salty side. It is a perfect
dipping sauce for boiled vegetables or fried dishes.

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