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
Vegan Bagoong
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Fish sauce
Ruins of a Roman garum factory near Tarifa, Spain
Ancient Roman garum factory in Portugal
Two amphoras for garum