Rice is a staple in the Filipino diet, accompanying most meals during the day. Jasmine rice accompanies most main courses, whilst sticky sweet rice is often used for desserts.
Vinegar is used as one of the main preservatives in Filipino cooking and forms the base for many traditional dishes such as adobo. A mix of vinegar, soy sauce, garlic and salt is a common marinade for chicken and pork.
Kalamansi (citrus fruit)
A spiny citrus tree that bears small acidic fruit used to season food. The small, round fruit resembles a lime, with a thin green coloured peel; both the juice and the peel are used in food preparation.
Patis (fish sauce)
A salty, thin, amber coloured fish or shrimp sauce, used as a cooking ingredient and condiment in the Philippines.
Pork is a popular ingredient in many traditional Filipino dishes, including adobo which uses pork chops/loin or lechon, which is a spit-roasted pig, commonly served with liver-based gravy.
Bagoong (fish paste)
Philippine condiment made of small fish or shrimps preserved in brine, usually used as a sauce.
Garlic is a basic ingredient for flavouring Filipino dishes, often pounded or pureed.
Tomatoes are quite common in Spanish-inspired dishes, used for sautéing, in condiments or served fresh with salads.