Philippine Dish herbs and Flavours Flashcards
is uniquely Ilokano, an ultra sweet candy-like invention made from cooked, molten and sticky sugarcane mollasses stretched white and “curled.”
Balikutsa (Balicutsa)
a sucrose sugar product with a distinctive brown color due to the presence of molasses
brown sugar
traditionally made crystallizing dark brown cane sugar with lime water. The mixture is then poured into a coconut until it hardens.
Panutsa sugar
unrefined cane sugar that contains natural molasses. It has a rich brown color, moist texture, and toffee-like taste.
muscovado
a palm sugar produced from the sap of the flower bud stem of the coconut palm.
coconut sugar
a rare Filipino artisanal sea salt from the Boholano people made from filtering seawater through ashes.
Asin tibuok
usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts.
soy sauce
Filipino fish sauce
patis
- fish sauce made from fermented anchovies
- It is colored brown and has a distinct fishy odor.
Anchovy sauce (alamang)
consists of fermented baby shrimps which are fermented using similar techniques applied to making the anchovy sauce.
Shrimp paste (bagoong)
made from the fermented sap of the Nipa Palm and is perhaps the most used vinegar in the Philippines
Sukang paombong (nipa palm vinegar)
made from the fermented sap of a coconut tree.
Sukang tuba (Coconut sap vinegar)
made from fermented sugar cane syrup.
sukang maasim (cane vinegar)
from the Ilocos region of the Philippines is a by-product of Ilocano Sugar Cane Wine known as Basi .
Suakng Iloco (Ilocano cane vinegar)
an oval, five-angled fruit abundant in Southeast Asia
Balimbing (star fruit)
