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A number of condiments and sidedishes are used in Philippine cuisine. They include: * ''Atchara'' - a sweet pickled papaya relish. Also used as a side dish. * ''Bagoong'' - fermented anchovy or shrimp paste, particularly popular in the dish kare-kare. * Banana ketchup - a sweet, red condiment made primarily of bananas. * ''Buro'' or ''Balao-Balao'' - fermented rice which can be colored plain (Capampangan: balao-balao) or dark pink (Tagalog: buro) and sometimes with fish, mainly a condiment for steamed/ boiled vegetables like okra, sweet potato leaves (''talbos ng kamote''), eggplant, etc. * Eggplant sauce - a sour sauce made of grilled eggplant, garlic and vinegar. Used in cocidos and as a side dish. * ''Latik'' - (Visayan usage only) a thick syrup made from coconut milk and sugar. * Lechon sauce - also known as liver sauce or breadcrumb sauce made out of ground liver or liver pâté, vinegar, sugar, and spices. A sweet, tangy light-brown sauce used in roasts and the pork dish called lechon. * ''Patis''. Sometimes spiced with labuyo peppers, or kalamansi lime juice, in which case it is called ''patismansi''. * ''Ensaladang mangga'' - green mango relish with tomatoes and onions. * ''Ensaladang talong'' - skinned grilled eggplant with tomatoes and onions. * ''Sukang may sili'' - cane or coconut vinegar spiced with labuyo peppers. * ''Sukang may toyo'' - cane or coconut vinegar with soy sauce. This may also contain the very hot labuyo peppers and/or onions. Sukang may toyo is used in the pork dish crispy pata. * Sweet and sour sauce - used on fried meats and spring rolls. * ''Toyo't Kalamansi'' (sometimes referred to simply as ''toyomansi'') - soy sauce with kalamansi lime juice. ==See also== * List of condiments * * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Philippine condiments」の詳細全文を読む スポンサード リンク
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