Garlic, a flavorful bulb known to be one of the oldest cultivated plants in the whole world. belonging to the Perennial plant of the Amaryllidaceae (Amaryllis family), grown in mild climates. an herb related to chives, leeks, and onions. These are known for their intense pungent smell from the sulfur-containing compounds that turns aromatic once…
Dilis, in English “anchovies”, are a small variety of fish that’s popular in the Philippines. These miniature fish turned into a dried snack, appetizer, side dish, or beer companion, might look irrelevant and too small that you might not really take notice of, but once it’s added onto the dish, it really gives a big…
Tilapia, a freshwater fish found around shallow streams, rivers, ponds, lakes and brackish water. These fast growing fish that can adapt to its surroundings very well. These can survive harsh weather, living up to 10 years and more than 10 pounds in weight. It is a real farmed fish, not a man made fish contrary…
The Pomelo fruit, is a natural non-hybrid Asian citrus fruit that’s highly nutritious, packed full of vitamins, minerals, fiber, protein and antioxidants. A low calorie fruit, compared to other fruits in the citrus family, these have a less acidic and sour taste, are less juicy, but sweeter than a grapefruit. A Short Introduction The Pomelo,…
Calamansi limes are small natural citrus fruit popular in the Philippines and throughout Southeast Asia also known as known as the Philippine Lime or Philippine lemon. They are used as flavoring ingredients in marinades, as preservatives, to garnish or the piece de resistance to sweet and savory dishes. They have a sour, tart flavor and…
Fish sauce is a salty amber colored liquid condiment is made from fish or krill, fermented with salt for a few months to 2 years. a seasoning found in many Asian households especially Thailand, Vietnam, and the Philippines. Added into dips, sauces, soups, and even stir-fry and marinades. This ingredient might just be that little…
Sili or siling labuyo (red) or siling mahaba (green) is a spice commonly seen in many Filipino dishes, having green and red colored peppers both belonging to the Capsicum frutescens, developed in the Philippines after the columbian exchange. But what can this little spice do to your dishes? Sili or Chillies might not be an…
Vinegar is an ingredient made by fermenting acetic acid, water, and sometimes compounds for added flavorings. Great for simple things like pickling, adding a slight tang or balancing savory dishes, and is even used in baking to stabilize the dessert! For those who love to add a bit of texture into their dish, then vinegar…
Soy Sauce is a dark colored condiment that’s well known to be a staple in many Southeast Asian households. This easy to find seasoning can be used in so many ways, from marinating, broths, dips or sauces, and even in savory-sweet desserts that are popping out recently. But why is soy sauce such a big…
Nata de Coco or coconut gel, is a Filipino delicacy that looks like is a white translucent or opaque chewy jelly made by fermenting coconut water and a bacteria called acetobacter xylinum. This bacteria which helps form the coconut water into a gel like substance, making it firm but still chewy. After it’s formed it…
