If there's one thing Filipinos don't play around with, it's their sawsawan or dipping sauces. Whatever ulam it may be, expect that there will be some kind of dipping sauce with it.
Here are different famous Filipino sawsawan around the country:
1. Filipino Fish Sauce or Patis&nbsp;
- This dipping sauce is the ultimate sawsawan for different kinds of broths. Patis is made of fermented salted fish that is usually dashed with a citrus ingredient like calamansi. It can be paired with Tinola, Nilaga, and others like it with Sinigang.
2. Shrimp paste or Bagoong
- This sauce originates from North Luzon. It is made with brine and fish. There is a variety of flavors for Bagoong. There's a salty version and a sweet and spicy one as well. This is usually paired with Kare-kare, green mangoes, or even a condiment for Pakbet.&nbsp;
3. Fermented Rice Sauce or Buro
- Buro, also known as fermented rice, is a strong-flavored sawsawan commonly found in Pampanga. This sauce is made by fermenting rice with fish or shrimp, resulting in a unique and tangy flavor. It&rsquo;s often paired with fried or grilled meats, especially fried fish, for an added punch of flavor.
4. Pickled Papaya or Atchara
- Atchara is a sweet and sour pickled relish made primarily from grated green papaya. It's a refreshing counterpoint to rich or fatty dishes. Commonly served alongside barbecue, fried meats, and heavy dishes that need atchara to refresh the palate.
5. Lechon Sauce - Lechon sauce, also known as sarsa, is a thick and savory-sweet sauce made from liver, breadcrumbs, vinegar, sugar, and spices. Aside from being served with Lechon, other fried foods can be dipped in it.
These Filipino dipping sauce not only enhance the flavors of ulam but also reflect the regional diversity of Filipino cuisine, proving that dipping sauces are more than just an afterthought&mdash;they&rsquo;re essential to the dining experience.