Filipino Ingredients
Know your pantry staples - the building blocks of Filipino flavor.
Calamansi
Small citrus fruit that gives Filipino dishes their signature sour brightness. Used in marinades, sawsawan, and drinks.
Used in: Sinigang, Pancit, Sawsawan
Patis (Fish Sauce)
The backbone of Filipino seasoning. A few dashes add depth and umami to soups, stir-fries, and dipping sauces.
Used in: Kare-Kare, Tinola, Adobo
Coconut Milk (Gata)
The creamy base for Bicolano dishes and many desserts. Fresh gata from pressed coconut meat beats canned every time.
Used in: Bicol Express, Laing, Ginataang
Annatto Seeds (Achuete)
Tiny red seeds that give Filipino dishes their golden-orange color. Infuse in oil before cooking for best results.
Used in: Kare-Kare, Chicken Inasal, Pancit Palabok
Bagoong (Shrimp Paste)
Fermented shrimp paste that pairs perfectly with green mangoes and is essential in dishes like Pinakbet.
Used in: Pinakbet, Kare-Kare, Green Mango
Tamarind (Sampalok)
The sour fruit behind sinigang's signature taste. Available fresh, in paste, or as powder packets.
Used in: Sinigang, Sampalok Candy, Sinigang Mix