Manila Salted Shrimp Fry, also known as Bagoong Alamang, is a popular condiment and ingredient in Filipino cuisine. It is made from fermented small shrimps (usually krill or tiny shrimp) that are salted and preserved. The shrimp fry undergoes a fermentation process, which develops its distinct flavor. Bagoong Alamang is commonly used as a flavor enhancer and adds a savory and umami taste to various dishes. It is often used in Filipino recipes such as Kare-Kare (a peanut-based stew), Pinakbet (a vegetable dish), and Binagoongan (pork stewed in shrimp paste). It can also be used as a dipping sauce or as a flavoring agent in stir-fries and sautés. Ingredients Shrimp Fry, Salt, Fd&c Red No.3 (Erythrosine).'

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Manila Palm Vinegar is another type of vinegar commonly found in the Philippines. It is made from the sap of the nipa palm, which is a type of palm tree native to Southeast Asia. The sap is collected and fermented to produce a sour and slightly smoky vinegar. Similar to coconut vinegar, Manila Palm Vinegar is widely used in Filipino cuisine. It is often used as a dipping sauce for various fried dishes like crispy pata (deep-fried pork knuckles) or as a marinade for meat, seafood, and vegetables.

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