Translations:Filipino cuisine/59/en

Food is often served with various dipping sauces. Fried food is often dipped either in vinegar with onions, soy sauce with juice squeezed from kalamansi (Philippine lime or calamansi). Patis (fish sauce) may be mixed with kalamansi as dipping sauce for most seafood or mixed with a stew called nilaga. Fish sauce, fish paste (bagoong), shrimp paste (bagoong alamang) and crushed ginger root (luya) are condiments that are often added to dishes during the cooking process or when served.