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1. Lechon Manok Sauce Commonly used with: Roasted Chickens Description: Even the best lechon manok won’t be complete without lechon manok sauce. This is a simple recipe for lechon manok sauce that you can have with your homemade rotisserie chicken. It is simple and has that yummy taste of traditiona...

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Filipino Sauces 1. Lechon Manok Sauce Commonly used with: Roasted Chickens Description: Even the best lechon manok won’t be complete without lechon manok sauce. This is a simple recipe for lechon manok sauce that you can have with your homemade rotisserie chicken. It is simple and has that yummy taste of traditional pinoy lechon sauce. Use chicken liver for this sauce recipe. Bake the liver in the oven for 15 minutes and then sauté with garlic and onion. Add water and blend the entire mixture until smooth. 2. Sweet and Sour Sauce Commonly used with: Fried Dishes Description: Sweet and Sour Sauce is staple in Asian Cuisine. There are many ways to make this sauce and it also has many uses. This Easy Sweet and Sour Sauce Recipe will give you a basic delicious sauce that you can use to make fried dishes taste better. It is also useful especially if you decide to store it in a glass jar with lid (ball jars). You will be able to use this for a couple of weeks or more as long as you store it properly.

3. Tartar Sauce Commonly used with: Fried and Seafood Dishes Description: Tartar sauce is a rich and creamy sauce. It is usually used for deep fried coated fish and seafood dishes. It is basically 90% mayonnaise plus other ingredients. This dip can be used for coated deep fried fish and seafood: coated fish fillets, calamari, deep-fried mussels to name a few. This can also be used as a spread for fish sandwich because it makes the sandwich taste better.

4. Sinamak Commonly used with: Grilled and Fried Foods Description: Sinamak is Iloilo’s version of spiced vinegar. This condiment derives its appeal and zest from several spices that were combined and soaked in vinegar for several days to several weeks. This spiced vinegar is a good condiment for grilled and fried foods. Chicken Inasal, one of Iloilo’s famous chicken dishes, is best eaten with Sinamak. Some dishes in our recipe roster can be more enjoyed if eaten with this spiced vinegar too. 5. Basic Asian Dipping Sauce Commonly used with: Fried and Grilled Foods Description: A dipping sauce is a common condiment that is used to add and enhance the flavor of a dish. In the Philippines, Toyomansi (soy sauce and calamondin) and Patismansi (fish sauce and calamondin) are among the favorite dipping sauces for fried and grilled foods. Basic Asian Dipping Sauce is a simple dip that is made from soy sauce, vinegar, and sesame oil. Since Asians like some heat in their food, chilies are sometimes added to it.

6. Siopao Sauce Commonly used with: Siopao Description: This sauce is uniquely Asian – it has hints of hoisin, a smooth and savory flavor, and it seems to go with a wide array of regional and non-regional dishes. It is better to store the sauce in a bottle or jar once it’s made – just remember that it should cool first before you put it in the fridge. Also, while onions and garlic are integral to the flavor of the sauce, holding on to them once the sauce is prepared isn’t.

7. Marinara Sauce Commonly used with: Pastas and Soft Breads Description: Marinara Sauce is a type of red sauce made with tomatoes, herbs, and spices. Although it might sound like an ordinary spaghetti sauce, this sauce tend to be spicier than ordinary tomato based sauces. Aside from being a popular sauce for pasta, Marinara sauce is also a good dipping sauce for mozzarella cheese sticks and soft breads. This sauce got its name from its inventors: the cooks aboard Napolitan ships. 8. Bagoong Commonly used with: Fruits and Vegetable dishes

Description: Bagoong or is a fermented condiment made of minute shrimp or krill. These small crustaceans are cleaned in a brine solution and mixed with salt. The mixture is kept in jars and allowed to ferment for about 1 to 3 months, with food coloring added to give the paste its characteristic red or pink hue. A by -product of this process is fish sauce which is a clear, yellowish liquid that accumulates on top. 9. Gravy Commonly used with: Fried Dishes Description: Gravy is a sauce made from meat juices, usually combined with a liquid such as chicken or beef broth, wine or milk and thickened with flour, cornstarch, or some other thickening agent. A gravy may also be the simple juices left in the pan after the meat, poultry, or fish has been cooked. There are lots of ways to make gravy from a roast. Some can get rather complicated. Some can easily be built from the pan drippings.

10. Atsara/ Achara Commonly used with: Grilled Dishes Description: Achara – also known as atchara or atsara – is a traditional condiment of pickled green papaya, carrots and peppers in Filipino cuisine. Crunchy green papaya, combined with the sweet-sour tang of the gingered pickle juice, makes for an incredibly refreshing accent to so many dishes. Achara is often served with barbecued meats, or with fish. I find it works so well as a relish on sandwiches, burgers and hotdogs, too.

Sauces from Other Countries 1. Ponzu Commonly used with: Salad Dressing, Meat Marinade, Seafood Description: Imagine soy sauce with a citrus kick, and you’ve got the basic flavor of this Japanese staple. Ponzu Sauce, the tangy soybased sauce, is traditionally made with a citrus fruit and may have been inspired by visitors from Holland during the 17th century. Fresh lemon juice and orange juice give this sauce a citrus snap. It is tart, with a thin, watery consistency and a dark brown color. 2. Sambal Commonly used with: Raw Vegetables and Grilled Dishes

Description: Sambal is a chili paste or sauce that is usually made from varieties of chillies and mixed together with other ingredients such as onion, garlic, ginger, tamarind, soy sauce or shrimp paste. It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. 3. Molho Apimentado Commonly used with: Vegetables and Grilled Meat Description: It is a sauce from Brazil, Latin America. Brazilians enjoy this versatile sauce as a marinade, as a seasoning, and as a dip for vegetables and grilled meats. It’s known as a hot sauce, but you can vary the heat to your liking while still retaining the fresh, flavorful taste. Try it with a hearts of palm salad and a New Orleans twist courtesy of Chef Emeril Lagasse.

4. Tkemali Commonly used with: Fried or Grilled Meats, Raw Vegetables Description: This plum sauce is the equivalent of ketchup for many Georgians (the country, not the state). Sour and tangy—The Kitchn calls it “a cross between ketchup and chutney”—it’s often served with potato dishes and meats, and mixed in with stews. The flavor profile varies based on the ripeness of the plums being used, from tart green plums to milder red ones. 5. Agrodolce Commonly used with: Grilled Dishes Description: Italy is renowned for its ragus and marinara sauce. Flying under the radar, though, are old-world recipes like agrodolce that show a different side of the tomato-rich country. Its name translates to “sour sweet,” and that’s exactly what you get with a sticky sauce that combines sugar and balsamic vinegar. Try it as a glaze next time you make pork chops, and don’t be afraid to customize it with fruits, spices, and other ingredients.

6. Coriander Chutney Commonly used with: Raw Vegetables Description: This chutney is a staple in many Indian households, where it often accompanies snacks like samosas and pakoras. It’s easy to make, and has a refreshing, mild spice profile. The flavors of this dip are super fresh – you’ll taste the refreshing mint, the herby coriander, the sweetness from the sugar, tartness from the lime and the spice from the chillies. And all these together create a mindblowing combination that is plain addictive.

7. Haydari Commonly used with: Crackers or Toasts Description: Haydari is one of the main mezze in Turkish cuisine. It consists of labneh, a preparation based on fermented, concentrated milk obtained from drained rayeb. Rayeb is very close to natural yogurt. Haydari is scented with garlic, aromatic herbs, usually dried mint. It is accompanied by cucumber slices which brings it closer to tzatziki. However, haydari is more salty, acidic and thicker in consistency than the tzatziki. 8. Shrewsbury Sauce Commonly used with: Roasted lamb or Pork Dishes

Description: This sauce originated in the west midland town of Shrewsbury. The English know how to do savory, and this sauce, made with redcurrant jelly, butter, flour, and red wine, is a great accompaniment for any pot roast, rack of lamb or pork dish. British chef Delia Smith has a spot-on recipe that adds in mustard powder and Worcestershire sauce. Pour it over meat like gravy, and tuck in. 9. Bajan Pepper Sauce Commonly used with: Meat and Seafoods Description: It is a staple in every Bajan household and a favourite treat for any lover of Caribbean cuisine. Visitors to Barbados often try this hot sauce and swear off the likes of Tabasco forever. Locals covet it, as well. Made from mustard, vinegar and a Caribbean pepper known as the Scotch bonnet, it ’s best used on meat and seafood. Try making your own or, if you ’ re low on Caribbean peppers, order a jar of Lottie’s.

10. Nam Jim Jaew Commonly used with: Grilled Dishes Description: Isaan style Thai Chili Sauce – Nam Jim Jaew also known as Jaew sauce – is smokey, spicy, sweet, and sour. It’s basically everything you love about Thai food in one bowl. This Thai dipping sauce is found on every street corner in Thailand because it’s quick to make and with simple ingredients. Drizzle this Thai Chili Dipping Sauce over grilled chicken, steak, pork, sticky rice, or anything you like....