Thursday, May 24, 2012

Filipino sauces and dips

Most Filipino sauces feature ingredients like soy sauce, fish sauce, fish paste, citrus juice and vinegar. However, there are many other different types of sauce from this area of the world, some that are made specifically for certain dishes and others that go with a variety of foods. Here are some of the most common Filipino dips and sauces that are eaten both in the country and across the rest of the world.

Patis, or fish sauce, has a very strong taste and pungent smell. Its salty quality goes well with meat dishes that include a broth, as well as many different types of fish. This sauce can be poured over a snack for a tasty accompaniment to a relaxing evening or a game of cheeky bingo and it goes with many different flavours. For noodle dishes, combine the fish sauce with lemon juice and pour it over the food. The citrus will compliment the flavours well and will add an interesting element to the overall flavour of the dish.

Soy sauce also goes well with lemon juice and this combination is often poured over Chinese noodles and dim sum. Add chili to this mixture and you will have another great accompaniment for fish, beef, chicken or pork. It also goes well with vegetables, complimenting the flavours and adding its own unique taste into the mix.

Sauces that are native to the Philippines tend to often be a lot more flavourful than many others throughout the world. This is not necessarily because the food here is bland, but more simply because the local residents have found flavours that go very well with certain dishes and have learnt to appreciate them. So when you eat food from the Philippines, make sure that you experience it with the right sauces and your taste-buds will be let into a world of flavour.


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