SAUCES USED IN THE

PHILIPPINES

Bagoóng
is a Philippine condiment partially or
completely made of either fermented fish
(bagoóng isdâ) or krill (bagoóng alamáng)
with salt. The fermentation process also
produces fish sauce known as patís.

Chili, Soy, Lime

a mixture of soy sauce, chopped bird's
eye chillies, chopped onions, and
calamansi lime juice—a traditional
dipping sauce for grilled meats and
seafood. The island of Guam has a
similar sauce called finadene.

Banana ketchup
Banana ketchup or banana sauce is a
popular Philippine fruit ketchup
condiment made from mashed banana,
sugar, vinegar, and spices. Its natural
color is brownish-yellow, but it is often
dyed red to resemble tomato ketchup.
Banana ketchup was made when there
was a shortage of tomato ketchup during
World War II, due to lack of tomatoes and a comparatively high production of
bananas.
Latik
Latík (Tagalog: [laˈtɪk]) refers to two different coconut-
based ingredients in Filipino cuisine. In the Visayan
region it refers to a syrupy caramelized coconut cream
(coconut caramel) used as a dessert sauce. In the
northern Philippines, it refers to solid byproducts of
coconut oil production (coconut curds), used as
garnishing for a variety of desserts.

Liver Sauce
used primarily as a dipping sauce for
lechon or whole roasted pig. Flavour
is savoury, sweet and piquant,
vaguely reminiscent of British style
brown sauces but with a coarser
texture.
 SAUCES USED IN DIFFERENT
COUNTRIES

GUACAMOLE
Guacamole is an avocado-based dip, spread,
or salad first developed by the Aztecs in what is
now Mexico. In addition to its use in
modern Mexican cuisine, it has become part of
international and American cuisine as a
dip, condiment and salad ingredient

FILFEL CHUMA
Filfel chuma, (Hebrew: ‫)פלפלצ'ומה‬, also
spelled pilpelshuma (lit: "pepper garlic"), is the
typical hot sauce of Libyan Jewish cuisine. It
comes from the Libyan cuisine,where it is known
as maseer (Arabic: ‫المصير‬or ‫مسّير‬
‫حار‬, translit. mseyer).[2][3] It is also known by other
names like filfil mukhalal (Arabic: ‫مخلل‬ ‫)فلفل‬
and filfil makbos (Arabic: ‫)فلفل مكبوس‬.[4] It is made
from powdered sweet and hot peppers and
crushed garlic. Other ingredients, such as
ground caraway seeds, cumin, lemon juice and
salt are sometimes added.

PESTO
Pesto (Italian: [ˈpesto]; Ligurian: [ˈpestu]),
sometimes spelled as pasto or to refer to the
original dish pesto alla genovese (Italian
pronunciation: [ˈpesto alla dʒenoˈveːze; -
eːse]), is a sauce originating in Genoa, the
capital city of Liguria, Italy. It traditionally
consists of crushed garlic, European pine nuts,
coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo
(cheese made from sheep's milk), all blended with olive oil.

PEANUT SAUCE
(INDONESIA)
Peanut sauce, satay sauce, bumbu kacang,
sambal kacang, or pecel is a sauce made
from ground roasted or fried peanuts,
widely used in cuisines worldwide.

Peanut sauce is used with chicken, meat

and vegetables, adding flavor to grilled
skewered meat, such as satays, poured
over vegetables as salad dressing such as
in gado-gado, or as dipping sauce.

SKORDALIA
Skordalia or skordhalia or skorthalia
(σκορδαλιά [skorðaˈʎa], in Greek also
called αλιάδα 'aliada/aliatha), is a
thick purée (sauce, dip, spread, etc.) in
Greek cuisine traditionally made by
combining crushed garlic with a bulky
base—which may be a purée of
potatoes, walnuts, almonds, or liquid-
soaked stale bread—and then beating
olive oil in to make a smooth
emulsion. Vinegar is often added to
skordalia.