Filipino Pantry

Key Filipino pantry staples include:

• Soy sauce and vinegar: Essential for marinades and dishes like adobo.
• Bagoong (fermented shrimp paste): Used in sauces and as a flavour enhancer.
• Banana ketchup: A sweet Filipino condiment used in marinades, sauces, and as a dip.
• Coconut milk: Used in desserts and savoury dishes like laing.
• Fish sauce (patis): Adds depth and umami to soups, stews, and dipping sauces.

Filipino pantry ingredients are versatile and can be used in several ways:

• Soy sauce and vinegar: Use in adobo, marinades, or dipping sauces.
• Bagoong: Incorporate into stir-fries, stews, or as a condiment for kare-kare.
• Banana ketchup: Serve as a dip, add to marinades, or use in spaghetti sauce.
• Coconut milk: Add to stews like laing or desserts like ginataan.
• Fish sauce: Drizzle into soups like sinigang or use as a dipping sauce.

Some Filipino ingredients like soy sauce, vinegar, and banana ketchup are vegetarian or vegan. However, bagoong (shrimp paste) and fish sauce are not vegan, so check the labels or opt for plant-based alternatives.

Soy sauce, vinegar, and banana ketchup can be stored in a cool, dry place until opened.

Bagoong and fish sauce should be refrigerated after opening.

Yes, of course! With Filipino pantry staples like soy sauce, vinegar, and bagoong, you can easily make classic Filipino dishes like adobo, kare-kare, and sinigang at home.