# World Sauces — Filipino Sauces

> Brad's reference for Filipino sauces — toyomansi, adobo, inasal marinade, bagoong, lechon sauce, banana ketchup, and more.

### Toyomansi (Soy–Calamansi Dip)
- **Ingredient Ratios:** 1:1 soy sauce:calamansi juice + chiles/garlic
- **Instructions:** Mix all ingredients; no cooking needed.
- **Typical Uses:** Dipping sauce for grilled meats, fried fish, dim sum.

### Toyo, Suka, at Sili (Soy–Vinegar–Chili Dip)
- **Ingredient Ratios:** 1:1 soy sauce:vinegar + chili (optional onion/garlic, pinch sugar)
- **Instructions:** Stir together at table; serve at room temperature.
- **Typical Uses:** Sawsawan for grilled/barbecue dishes; savory, tangy, spicy.

### Suka't Bawang (Vinegar and Garlic Dip)
- **Ingredient Ratios:** ~4:1 vinegar:garlic cloves
- **Instructions:** Combine vinegar with crushed garlic and let sit; no cooking.
- **Typical Uses:** Dip for fried foods or grilled meats; base for spiced vinegar.

### Sinamak (Iloilo Spiced Vinegar)
- **Ingredient Ratios:** ~3:1 vinegar:bird’s-eye chilies + ginger, garlic, peppercorns
- **Instructions:** Infuse spices in vinegar ≥3 days; shake occasionally.
- **Typical Uses:** Visayan vinegar dip for fried/grilled foods (e.g. Chicken Inasal).

### Suka Pinakurat (Spiced Coconut Vinegar)
- **Ingredient Ratios:** ~15:1 coconut vinegar:fish sauce + garlic, ginger, chilies
- **Instructions:** Mix vinegar with spices & fish sauce; steep 2–3 days.
- **Typical Uses:** Mindanao sawsawan; tangy, spicy vinegar for grilled/fried dishes.

### Patismansi (Fish Sauce with Calamansi)
- **Ingredient Ratios:** ≈2:1 fish sauce:calamansi juice
- **Instructions:** Stir together; optionally add chili; no cooking.
- **Typical Uses:** Table dip or marinade; with soups, grilled fish, as salt substitute.

### Adobo Marinade/Sauce
- **Ingredient Ratios:** ~3:2 vinegar:soy sauce + garlic, pepper, bay leaf
- **Instructions:** Marinate meat, then simmer until tender and sauce reduces.
- **Typical Uses:** Stew sauce for Filipino adobo (chicken/pork braised in soy-vinegar).

### Bistek Tagalog Marinade
- **Ingredient Ratios:** ~5:4 soy sauce tbsp:calamansi fruit + pepper, garlic
- **Instructions:** Marinate beef 1–3 h in soy-calamansi; pan-fry and simmer with onions.
- **Typical Uses:** Tagalog-style beef steak (bistek) with savory, tangy sauce.

### Inasal Marinade (Visayan BBQ)
- **Ingredient Ratios:** 2:1:1 vinegar:calamansi juice:brown sugar + lemongrass, ginger, garlic, salt
- **Instructions:** Marinate chicken 2–4 h (with annatto oil); grill while basting.
- **Typical Uses:** Bacolod/Visayas Chicken Inasal; tangy, slightly sweet glaze.

### Filipino BBQ Marinade (Pork)
- **Ingredient Ratios:** 3:2:3 soy sauce:calamansi juice:banana ketchup + sugar, garlic, 7‑Up soda
- **Instructions:** Marinate pork overnight; grill on skewers, brushing with sauce.
- **Typical Uses:** Street-food pork skewers; sweet, smoky glaze.

### Bagoong Alamang Guisado (Sautéed Shrimp Paste)
- **Ingredient Ratios:** ~24:3.5:1 shrimp paste:sugar:vinegar (by tbsp)
- **Instructions:** Sauté aromatics & pork fat; add shrimp paste, sugar, vinegar; simmer ~10 min.
- **Typical Uses:** Condiment for kare-kare, green mangoes, binagoongan.

### Lechon Sauce (Sarsa ng Lechon)
- **Ingredient Ratios:** 0.5 lb liver:0.75 c vinegar:0.75 c brown sugar:0.25 c breadcrumbs + garlic, onion
- **Instructions:** Sauté aromatics & liver; simmer with vinegar, sugar, water; add breadcrumbs & blend.
- **Typical Uses:** Thick tangy-sweet sauce for lechon, fried meats, rice.

### Sweet and Sour Sauce (Agre Dulce)
- **Ingredient Ratios:** 4 tbsp brown sugar:2.5 tbsp ketchup:1/3 c vinegar (+ 0.5 tsp soy, cornstarch)
- **Instructions:** Whisk; boil with cornstarch until glossy.
- **Typical Uses:** Dipping sauce for Lumpiang Shanghai, fried fish, okoy fritters.

### Manong’s Sauce (Fishball Street Sauce)
- **Ingredient Ratios:** 1 c water, 2 tbsp flour, 2 tbsp brown sugar, 1 tbsp soy sauce + garlic, chili, salt
- **Instructions:** Simmer all ingredients ~5 min until sugar dissolves & sauce thickens.
- **Typical Uses:** Thick sweet-spicy sauce for fish balls, squid balls, kwek‑kwek.

### Banana Ketchup
- **Ingredient Ratios:** 2:2:1 banana:sugar:vinegar (by weight) + spices
- **Instructions:** Blend boiled bananas & spices; simmer with vinegar & sugar ~1 h.
- **Typical Uses:** Sweet tangy fruit ketchup for fried chicken, omelets, etc.

## Details

- **Category:** Cooking
- **Tags:** cooking, filipino, sauces, toyomansi, adobo, inasal, bagoong, lechon, banana-ketchup, calamansi, vinegar

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