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Getting to know Sawsawan

Filipino food is welcoming of participation and customisation. What may be considered rude in other countries is welcomed and doesn’t insult the chef or cook if a person reaches for a side dip or condiment. Often bringing out the umami flavour of a dish we use soy sauce as a base and then start to adapt the flavour and get creative.

I like to have a variety of sawsawans to hand in the fridge so I can use them alongside different dishes. Have a watch as I talk through my favourite flavour ideas, in particular I'll be covering:

  • Patis
  • Vinegars
  • Bagoong
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Rassa Customer
Lizzy Andersen
Rassa Customer
James Haward
Rassa Customer
Philip Reyes
Rassa Customer
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Gene Gonzalez
I'm here to share my love for Filipino food with the world. I'm also the founder and president of the Center for Asian Culinary Studies.