Tag Archives: condiment

Table Condiments 

Customizing the final taste of fried rice, noodle dish, or viand is a Thai eating experience, hence the availability of more than three kinds of condiments on the table. I would usually put spicy fish sauce on my fried rice to make it hot and salty.

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Sambal

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Chopped ingredients

Sambal is a Southeast Asian condiment, a sauce, an appetizer, or an accompaniment to rice or viands. And because it’s hot and spicy, it’s something I have dearly adopted. I have learned to prepare sambal in Yogyakarta through Made, a Balinese cook.

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Shrimp paste

There are several variations of sambal, and one can modify the proportions of certain ingredient to suit one’s taste. In a nutshell, here’s the process: chop shallots, garlic, chili peppers, and tomatoes, you may crush all together with a squeeze of calamansi juice, then saute everything with belacan (shrimp paste) in a small amount of oil. You’re done if you feel the urge to sneeze.

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Not the saucy version as I didn’t crush the ingredients. Perfect accompaniment to my weekend lunch of fried eggplant and fried fish

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Here’s Made, the Balinese cook

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Made’s recipes in our cooking class can be found inside this Javanese cookbook

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Here’s Made again

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Front cover of the cookbook. A souvenir from my Jogja trip

Vetsin Condiment

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Walking aimlessly in Naga streets one can see several kinalas eateries around the city and in one of those I took cover from rain, had a bowl of kinalas and noted that they have Ajinomoto vetsin condiment in the tables. It’s not usual to have vetsin as table condiment here in Philippines but it was a common sight in the humble eating tables in Kota Kinabalu, Sabah.

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Vegetable Vendor

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Retailing vegetables by piece or by tied bundle of those leafy ones. Also the spices and condiments in small plastic packets hanging above the vegetables

Salty Accompaniment

A couple of condiment samples I have at home from an unknown number of condiment variations in the country.

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Batitis (shellfish meat in brine) sold in Tanduay bottle known as lapad

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Fish fermented in large clay jars as you can see from the logo of this popular Lingayen brand

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Salty sawsawan duo for an appetizing meal. Batitis on the left, bagoong on the right

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