Caul fat is a white fleece infiltrated with fat veins. It is a membrane that is wrapped around the intestines.

Cassava or also called Kamoteng is a long, dark brown tuber with rough skin and white flesh.

Salted black beans are fermented soybeans. Delicious as an ingredient in various dishes.

Bitter melon, also known as bitter gourd, Sopropo or Ampalaya. It is related to the cucumber we all know, but its more bitter than the cucumber.

Bean sprouts, the germinated green mung bean that is well known to everyone. The seeds can be eaten raw or heated.

The banana blossom is the flower of the banana plant and is native to the Andes of Colombia. The banana flower is a large, dark purple-red flower that grows bananas down a bunch.

The bamboo shoot is the young offshoot of the bamboo plant. Bamboo is a solid type of grass used in Asian countries for many purposes.

Bagoong is the salty, fermented shrimp or fish paste used as a flavoring  in many filipino dishes.

Asian eggplant can be easily distinguished by its purple color and his long slender appearance

Annatto seeds also known in the philippines as Annato or Atsuete are used as a natural food coloring.

Instant Pancit Canton has been on Toko 4 All's best-sellers list for a while now. So, let's take a look into the world of pancit canton.

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Pancit Palabok is a typical Filipino dish that can be eaten at almost any time of the day, such as rice.

The sauce is richly flavored with shrimp, colored with the deep orange hue of achuete (annatto), topped with fried bean curd cubes (tofu), shrimp meat, Tinapa (smoked) flakes, chicharron (pork nibbling bacon) and finally topped with hard-cooked slices egg and chopped green onions.

This dish is particularly suitable for Christmas, these extra-special noodles deserve a place of honor in Filipino cuisine and are very popular at most family reunion parties.
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A specialty of Pampanga province, this rich beef stew has potatoes, green peas, carrot, and bell pepper simmered in a flavorful tomato sauce. The sauce-thickening agent is a liver paste that adds a distinctive flavor to the dish. This stew is traditionally made with goat meat and served during fiesta time when a whole goat is slaughtered to feed a large number of people. It is equally delicious prepared with lamb, pork, or chicken. Whichever meat you choose, this makes a great one-pot meal.

Regional gerechten en hun identiteit

Zoals al eerder verteld in mijn vorige artikel is de Filipijnen opgedeeld in verschillende regio’s met ieder zijn eigen identiteit. De inwoners van de regio’s zijn allemaal trost op hun eigen identiteit en willen deze dan ook van generatie op generatie laten overgaan. De Filipijnse keuken wordt heel erg beïnvloed per regio door de beschikbare grondstoffen. Zo is er op de ruim 7000 eilanden wel in elke regio een eigen benadering te vinden van een receptuur.

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