Philippine condiments

Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.

The most common type of sawsawan is the toyomansi (or toyo't kalamansi), which is a mixture of soy sauce, calamansi, and native Siling labuyo.

It is made of soy sauce, vinegar, and siling labuyo with some opting to add diced onions and/or garlic and a seasoning of sugar and/or black pepper.

Other notable ingredients added to these kinds of sawsawan include shallots, whole black peppercorns, sugar, siling haba, wansoy (cilantro), ginger, and so on.

[16][17] For seafood dishes, another common condiment is taba ng talangka (also called aligue, "roe", colloquially).

This is a savory paste derived from crab roe or fat preserved in garlic and oil, with other ingredients like calamansi, vinegar, and others.

Toyomansi , a typical Filipino dipping sauce ( sawsawan ) composed of soy sauce and calamansi spiced with labuyo chilis
Atchara , made from pickled green papaya
Bagoong made from fermented shrimp paste
Vegan Bagoong
Calamansi is used in its partly ripe stage with soy sauce , vinegar, and/or siling labuyo as part of the most ubiquitous dipping sauce in Filipino cuisine , like in siomai