7 Filipino Ingredients You Should Have!
1. Soy Sauce (Toyo)
Soy sauce, or toyo, is a versatile and irreplaceable ingredient in Filipino cuisine. Filipino soy sauce has roots in Chinese influences, but it has evolved to become unique to the Philippines, often having a slightly thinner consistency and a sweeter flavor. It’s commonly used as a base for marinades, stir-fries, and sauces. Popular dishes like adobo, sinigang sa toyo, and pork barbecue rely on soy sauce to provide a deep, salty, and umami taste.
Best For: Adobo, pancit, beef tapa, pork barbecue
Cooking Tip: For an easy dipping sauce, mix soy sauce with calamansi juice, garlic, and chili for a perfect blend of salty, tangy, and spicy.
2. Vinegar (Suka)
Vinegar, or suka, is crucial in Filipino cooking, lending its characteristic sourness to many classic dishes. The Philippines has a wide variety of vinegars made from sugarcane, coconuts, and nipa palm. Cane vinegar (the most common) is milder and slightly sweet, while coconut vinegar offers a more acidic and earthy flavor. Vinegar is indispensable in Filipino recipes like adobo, paksiw (a dish made by simmering meats or fish in vinegar), and kinilaw, the Filipino version of ceviche.
Best For: Adobo, paksiw, kinilaw, atchara (pickled green papaya)
Fun Fact: Vinegar in the Philippines is also used as a natural preservative in many traditional dishes, allowing meats and seafood to stay fresh longer in tropical climates.
3. Fish Sauce (Patis)
Patis, or fish sauce, is the Filipino kitchen’s secret weapon for adding depth and umami to any dish. This salty liquid is made from fermented fish or shrimp and adds an intense umami flavor to Filipino stews, soups, and even grilled dishes. It’s also used as a dipping sauce on its own or mixed with calamansi juice, chili, and garlic.
Best For: Sinigang (sour soup), tinola (ginger broth), arroz caldo (Filipino rice porridge), dipping sauces
Cooking Tip: Use fish sauce sparingly to enhance the flavor of your dishes—too much can overpower other ingredients. Start with a small amount, then adjust to taste.
4. Coconut Milk (Gata)
Gata, or coconut milk, is widely used in Filipino dishes, particularly in the Bicol region, known for its spicy coconut-based stews. Coconut milk provides a creamy richness that balances spicy or acidic ingredients. It’s essential for dishes like ginataang gulay (vegetables stewed in coconut milk), Bicol Express (pork cooked in coconut milk and chili), and laing (taro leaves in coconut milk). Coconut milk is also used in sweet dishes, such as ginataang bilo-bilo (sticky rice balls in coconut milk).
Best For: Bicol Express, ginataang gulay, laing, ginataang desserts
Pro Tip: When cooking with coconut milk, simmer it gently to avoid curdling. Adding it later in the cooking process helps preserve its creamy texture.
5. Banana Ketchup
A uniquely Filipino condiment, banana ketchup was invented during World War II when tomatoes were in short supply. Made from mashed bananas, vinegar, and spices, this bright red sauce is used as a sweeter alternative to regular tomato ketchup. It’s a must-have for Filipino spaghetti, which is typically sweeter than Italian versions, and also pairs well with fried chicken, hotdogs, and grilled meats.
Best For: Filipino-style spaghetti, fried chicken, barbecued meats, burgers
Fun Fact: Filipino spaghetti is typically sweeter and has sliced hotdogs mixed in, making it a childhood favorite and a party essential.
6. Bagoong
(Fermented Shrimp Paste)
Bagoong is a pungent yet flavorful fermented shrimp paste that plays a key role in Filipino cooking. Its intense flavor enhances dishes like kare-kare (peanut stew) and pinakbet (vegetable stew). Bagoong is also served as a side or condiment, often paired with green mangoes for a sweet-salty-sour snack.Best For: Filipino-style spaghetti, fried chicken, barbecued meats, burgers
Best For: Kare-kare, pinakbet, green mango dipping
Cooking Tip: Bagoong is best used in small amounts due to its strong flavor. Add it gradually while cooking, tasting as you go.al.
7. Noodles (Pancit and Bihon)
Noodles, or pancit, are integral to Filipino celebrations, symbolizing long life and good fortune. The most popular varieties are pancit canton (thicker wheat noodles) and bihon (thin rice noodles). These noodles are typically stir-fried with vegetables, meat, and soy sauce for a festive and satisfying dish. Pancit is a go-to meal for family gatherings, fiestas, and birthday parties.
Best For: Pancit canton, pancit bihon, pancit palabok, stir-fries
Fun Fact: Pancit dishes were influenced by Chinese immigrants and have become a staple in Filipino celebrations, especially birthdays.
Stock Your Filipino Pantry Today!
Having these essential Filipino pantry ingredients will not only make your Filipino cooking more authentic but also more flavorful. From soy sauce to bagoong, these ingredients are the foundation of many Filipino classics. Shop at our store today and bring the true taste of the Philippines to your kitchen!