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:
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