Bagoong
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Bagoóng is a Philippine condiment partially or completely made of either fermented fish or krill or shrimp paste with salt. The fermentation process also produces fish sauce known as patís.
Traditional burnay jars containing fermenting bagoong in Ilocos Norte
Bagoóng alamáng is made by fermenting krill in salt
Bagoong alamang sauteed with tomatoes, garlic, and onion with pork chicharon
Guinamos (fish bagoong) with tomatoes and onions from Cebu
Philippine condiments
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The generic term for condiments in the Filipino cuisine is sawsawan. 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.
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
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