My family loves fried foods, although we have shifted to the use of olive oil completely when it comes to frying. This was since I found out that my cholesterol level is quite high. Just like other Pinoys, we love to use dipping sauces to make fried foods more exciting.
I am not exactly a ketchup person, but I am definitely a fan of vinegar! When I started managing the household in 2008, we only have the Del Monte Red Cane Vinegar because I can use to it to make Pinoy vinaigrette for my salads (just add patis and sugar). Although lately I also started using Heinz Apple Cider Vinegar for my Honey Cider vinaigrette.
About last year, my neighbor from GenSan introduced Sinamak to me over "pulutan" of chicharon. Sinamak, from what I know, hails from Iloilo/ Bacolod and is made up of different spices. It was also last year that my family started using Pinakurat which we got from Salcedo Market. Definitely, Pinakurat makes fried foods really yummy.
I remember during my corporate days a specific medrep from Iligan who would always give me a bottle of Pinakurat. I think that happened twice but I would always give the Pinakurat to my driver because I thought it was dirty. I was fooled by the packaging which is quite similar to Tanduay and the "pampa-regla" concoctions from Quiapo. Little did I know that it was a legit company.
Pinakurat is made of fermented organic coconut sap plus chilies. I learned during a beach trip that Doritos and Pinakurat can be a good combination.
Anyway, about a month ago, I discovered that SAFI, makers of Datu Puti, just launched Pinoy Kurat. I gave it a try and to be honest it was a good match with the Pinakurat. However, I read somewhere that the company that manufactures Pinakurat and Safi are into a somewhat Intellectual Property battle. But I hope that the Pinakurat business will continue to flourish. SMEs help grow the economy.

Now I'm feeling hungry.