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Filipino pastes, sauces and basics recipes

20 Filipino pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Atchara, sourced from the Philippines. Shredded green papaya salted and squeezed before it ever meets the vinegar. vegan.
• Balao-balao, sourced from the Philippines. Whole small shrimp fermented in salted rice for a week, then cooked before eating. Shellfish.
• Burong isda, sourced from the Philippines. Fish fillet salted and buried in rice to ferment for a week, then fried before it is eaten. Fish.
• Burong mangga, sourced from the Philippines. Green mango left in brine for a week, which ferments rather than pickles. vegan.
• Coconut jam, sourced from the Philippines. Two ingredients and two hours, and the only skill is not walking away near the end. vegan.
• Kabkab, sourced from the Philippines. A large thin cassava cracker dried to a board and fried flat in seconds. vegan.
• Kapeng barako, sourced from the Philippines. Ground coarse and boiled in the pot rather than dripped, then left to settle. vegan.
• Kiping, sourced from the Philippines. A coloured rice-paste wafer pressed onto a real leaf, steamed, dried, and eaten fried.
• Landang, sourced from the Philippines. Starch scalded and worked into pearls by hand, which is the entire preparation. vegan.
• Latik, sourced from the Philippines. Coconut cream cooked until it splits, giving crisp curds and clear oil. vegan.
• Lechon Sauce, sourced from the Philippines. A dark sweet-sour liver sauce, thickened with breadcrumbs rather than flour. Pork.
• Longganisa, sourced from the Philippines. A sweet pork sausage that needs two days before it tastes of anything. Pork.
• Pan de monja, sourced from the Philippines. A plain, close-crumbed milk bread, creased deeply down the middle before it proves. Egg, vegetarian.
• Pandesal, sourced from the Philippines. Soft rolls cut from a log and rolled in breadcrumbs before proving. Egg, vegetarian.
• Salabat, sourced from the Philippines. Ginger sliced and simmered long, not steeped, which is what makes it hot at the back. vegan.
• Salted duck egg, sourced from the Philippines. Three weeks in brine, and the only way to know they are ready is to open one. Duck, Egg.
• Sinangag, sourced from the Philippines. Yesterday's cold rice fried in garlic oil, with the garlic fried twice. vegan.
• Tapa, sourced from the Philippines. The cure itself, two days in soy and calamansi, and not the breakfast plate. Beef.
• Tinapa, sourced from the Philippines. Fish brined, dried to a tacky skin, then hot-smoked until it is cooked and keeps. Fish.
• Tuyo, sourced from the Philippines. Salted hard and dried in the sun for two days, then fried fast in very hot oil. Fish.

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