Sharing A Unique Filipino Dining Experience with Sukang Sinamak and Other Condiments

A humble staple in every Filipino’s dining experience is the sauce or what we locally call “sawsawan”. Unknown to many, this is the primary factor that makes our dining experience unique from other countries. If you’re feeling a little patriotic in time for the Philippine Independence Day then this read is for you.

“Sawsawan” are dipping sauces that are served with every meal. These sauces are served on the side, just like the US chicken’s gravy, to help amplify the flavors of simply-prepared roasted, grilled, fried, sauteed or even steamed meals. 

Common condiments like fish sauce or “patis”, dark soy sauce or “toyo”, native vinegar “sukang tuba”, and cream-style shrimp paste or “bagoong” are mixed with herbs including ginger, garlic, chili peppers, peppercorns, onions, tomatoes, cilantro, and kalamansi or Philippine lime to bring the flavors up a few notches. We serve Malagos Garden Resort food together with some of these favorite condiments to let our guests experience the unique Filipino dining experience.

The sawsawan is indeed more than just a dipping sauce – it is a depiction of the Filipino culture. It’s something that unites us as Filipinos but also distinguishes our regions from one another. Take for example the all-time favorite vinegar or “suka” with spices and herbs that is served in every Filipino household, from daily brunches to special occasions. Every region in the Philippines has its own version of a spiced vinegar and has a name for it. In most parts of Western Visayas and in certain parts in Mindanao, it is known as “Sinamak”.

The Filipino cuisine is described as participative and communal. And to share your meal means that you’re also sharing the one thing that elevates its flavor. Even the term sawsawan connotes sharing or gathering for a communal activity. From the wonderfully fragrant sukang sinamak best eaten with any fried or grilled meat to the shrimp paste “bagoong” mixed with different cuts of fresh produce to serve a hearty Pinakbet, the Filipino cuisine is proof that a humble sawasawan is more than what meets the eye - It elevates its flavors and shared dining experiences even more enjoyable and flavorful.

One can find and enjoy it almost anywhere for it is a staple dip in almost every household and restaurants. Be it chicken inasal or lechon to seafoods, sinamak is the perfect dip that will further one's appetite and the dish’s flavors. Any chef or local farmer in Davao knows this to be true.

The recipe may vary from each household with a different percentage or amount of spices and herbs that are mixed. This staple has also staple ingredients like siling labuyo (green and red for color variation and makes it more visually appetizing), ginger or what our locals call “luy-a” and garlic. The recipe also calls for the use of “sukang tuba” or coconut vinegar instead of the regular cane vinegar to make it more fragrant and flavorful.

Good thing you don’t have to exactly make one from scratch since Sinamak, a Malagos Garden Resort organic product, is sold online. Check out this favorite condiment at the Malagos Homegrown Produce and pair it with meals made from fresh produce and meat.