White Sago or “White Sago Pearls” are very small hard opaque yellowish-white to cream colored pearls, that turn light brown to white translucent slightly chewy pearls once cooked. You can typically find these used in Southeast Asian dishes or drinks like sago’t gulaman, coconut milk or cream-based desserts like the popular mango sago, ginataan, as…

The Dalandan fruit, or in English Sweet or Sour Orange (dalandan scientific name “Citrus x sinesis”) is a variety of citrus that’s a cross between a pomelo and mandarin orange. Similar to oranges but are round to oblong in shape, having shiny green, or sometimes with a blush of yellow on it’s soft rind. These…

Misua or “Wheat Vermicelli” are very thin and fragile white noodles commonly found in Chinese cuisine. Originating from Fujian, China, these are made from wheat flour and eggs, have a fine delicate texture, and are often added into soups and stews. Quick to cook and easy to use, typically added at the end of the…

Turmeric, a common spice known for its earthy ginger-like taste and bright orange color is an important ingredient in many cuisines and dishes, especially curry, teas, and smoothies. But these aren’t only used to add some flavor into the dish, these are considered as an ingredient used in traditional medicine. Well-known medicinal benefits of these…

White sesame seeds are small and flat pear shaped seeds with a white-creamy tan-like color. Commonly used in sweet or savory dishes or as a topping in most Asian dishes. This ingredient used as is, toasted, crushed, grounded or made into oil, adds a nice punch of nutty flavor and crunch into many dishes. Aside…

Palm sugar is a traditional or rather, a healthier alternative type of sweetener. Derived from the sap of any type of palm tree. The taste might also differ a bit depending on the type, like coconut, nipa, date, aren, or Plamyra palms. These are less sweet and have a mild caramel flavor, often seen as…

Salted Black Beans or Fermented Black Beans, also called “Tausi” in the Philippines are small salty and savory black beans that are often associated with fermented soy bean pastes. Instead of being a paste though these are preserved as a whole bean that has been softened by salt. These black beans are often cleaned then…