Sometimes, when I look at an ethnic recipe, I get intimidated with the ingredients I haven’t heard or used before. What do these ingredients look like at the store? Which stores carry them? How am I supposed to prepare them? These are just few questions surrounding my thoughts. I wonder if those not familiar with Filipino cuisine think of the same when reading the recipes here. I certainly don’t want people to feel the same way! To demystify the unfamiliar, I’ve organized a list of common ingredients in Filipino cooking and written a brief description explaining each one.
This post is different from the previous post explaining my vegan finds at the Asian grocery store. The previous post talks about replacements and substitutions to animal products -what I use in veganizing Filipino food. This one talks about ingredients I grew up eating, the common ingredients in my bowl or plate as a kid. These ingredients are from plants that grow abundantly in the Philippines and have become part of my childhood memories. These ingredients make up Filipino cuisine -with or without the meat.
Common Ingredients in Filipino Cooking that You Should Try
Malunggay/Moringga Leaves
I’ve talked about malunggay here and here. Like kale, malunggay is a superfood packed with nutrients and antioxidants. Malunggay is like the Philippine’s equivalent to kale. When I went back to the Philippines three years ago, I saw many food stalls, bakeries, and grocery stores bragging about their healthy options with malunggay. It’s funny because malunggay has been around since forever but it has not been celebrated until lately, when the concept of superfood has become popular. Luckily (or unluckily?) I don’t have to go back to the Philippines just to get malunggay. I could find one at Filipino and Asian grocery stores in the Bay Area. If all else fails, I could get powdered malunggay online. The powdered form goes great in smoothies, baked goods, even pasta sauce.
WHERE TO FIND: Produce section of Filipino and Asian grocery stores. The powdered version could be found at health food stores and stores like Rainbow Grocery and online.
HOW TO PREPARE: Remove leaves from stems. Discard stems and stalks. Wash leaves thoroughly with water.
HOW TO STORE: In a plastic or paper bag. Keep refrigerated in the vegetable drawer. Ideally use up within three days.
USE IN RECIPES LIKE:
- Tinola
- soups
- stews
- smoothies
Kangkong/ On Choy
Kangkong or “On Choy” or water spinach is one of my favorite leafy greens growing up and still is. I love its crunchy stems and its tender leaves which nicely soaks up the flavor of the dish. I especially love kangkong in Sinigang and Adobo. I also recently discovered it’s great as a snack by dipping it in beer batter and deep-frying it. At first look, kangkong may look like a big bunch that yields to many servings, but it shrinks when cooked so don’t be fooled by its size. But if do you have leftovers, expect them to taste better because kangkong soaks more flavor over time.
Unlike other leafy greens that taste bitter or earthy, kangkong doesn’t have a strong taste, it’s merely there for texture and as sponge for flavor, which makes it a great vegetable to introduce to kids. I know when I was a kid I hated vegetables and my mom had to trick me to eating them, but not with kangkong.
WHERE TO FIND: Produce section of Filipino and Asian grocery stores
HOW TO PREPARE: Cut and discard about one inch off the bottom stalk. Wash leaves and stems thoroughly. Cut into two-inch slices for easier eating.
HOW TO STORE: In a plastic or paper bag. Keep refrigerated in the vegetable/crisper drawer. Ideally use up within three days.
USE IN RECIPES LIKE:
- Adobo
- Sinigang
- stews
- soups
Puso ng Saging / Banana blossom
“Puso” means “heart”, while “ng” means “of”, and “saging” means “banana”. In other words, it’s called the “heart of the banana (tree)”. Technically, it’s a flower that’s about to blossom, like artichokes. I assume Filipinos call it “heart of the banana tree” because it’s colored deep red, shaped like a heart, and hanging from the tree. Very poetic if you ask me. I’m especially fond of banana blossom’s tender, juicy texture when cooked. It goes great in dishes like Kare-kare. Like artichokes, banana blossom requires few steps to prepare before cooking with it. My blogger friend, Rika at veganmiam.com wrote a good post on how to prepare banana blossom.
WHERE TO FIND: Usually at the refrigerated produce section of Filipino and Asian grocery stores
HOW TO PREPARE: veganmiam.com/how-to/how-to-prepare-banana-blossom
HOW TO STORE: Keep refrigerated in the vegetable drawer.
USE IN RECIPES LIKE:
- Kare-kare stews
- noodle dishes
Kalabasa / Kabocha Squash
I never liked vegetables as a kid with the exception of kangkong and squash, specifically kabocha squash. Back then I didn’t have to specify what kind of squash because the only one available in my hometown (and perhaps the country?), is kabocha squash. But here in the Bay Area, especially during fall, I would lose count of how many squash varieties become available. Still, my favorite is kabocha. It’s sweet, starchy, and goes great in soups, stews, and by itself -roasted or grilled.
WHERE TO FIND: Produce section of Filipino and Asian grocery stores
HOW TO PREPARE: Kabocha squash could be tough so use a sharp knife, preferably cleaver. To soften the squash before cutting, you could bake it in the oven for 400 degrees for 10-15 minutes, or if you don’t mind using the microwave, heat it for three minutes. I’ve posted a video tutorial here.
HOW TO STORE: Keep refrigerated in the vegetable/crisper drawer.
USE IN RECIPES LIKE:
FROZEN UBE/PURPLE YAM
Asian stores carry purple yam but chances are they’re not the Filipino ube; they’re most likely taro. Some Filipino ingredients, like ube, don’t easily grow overseas so frozen grated ube and dehydrated ube powder are great alternatives. To cook, Filipinos usually put it in sweets and desserts. I’ve recently used it for making vegan ube milkshake.
WHERE TO FIND: For the frozen grated purple yam, look for the frozen section of Filipino and Asian grocery stores. For the dehydrated ube powder, look for the Filipino aisle section of Asian grocery stores, or simply ask the staff.
HOW TO PREPARE: If using the frozen ube, thaw and it’s ready to go. If using the powdered ube, mix in simmering liquid, like non-dairy milk, until fully reconstituted and thick like paste.
HOW TO STORE: For the frozen grated purple yam, keep frozen. For the powdered ube, keep in the pantry or dry, cool place.
USE IN RECIPES LIKE:
- Vegan ube milkshake
- ice cream
- cupcakes
NIYOG / FRESH MATURE COCONUT
Coconut trees grow almost everywhere in the Philippines and we use almost every part of them – the coconut meat, juice, husk, leaves, etc. We also use the coconut meat in different ways. One of them is using mature coconut in making coconut milk and as a topping for sweets and desserts. Mature coconut, or “niyog” in Tagalog, smells divine when steamed! Don’t get it confused though – niyog is NOT young coconut because niyog has a drier texture. Niyog is also NOT the dried ones sold under the baking section at conventional markets .
WHERE TO FIND: You could find frozen grated mature coconut at the frozen section of Filipino and Asian grocery stores.
HOW TO PREPARE: Thaw and it’s ready to go.
HOW TO STORE: Keep frozen.
USE IN RECIPES LIKE:
- Topping for Vegan bibingka, puto, kutsinta, and other Filipino desserts
- Lentil Coconut Hominy
- Making coconut milk
BUKO / YOUNG COCONUT
Big distinction from mature coconut, buko or young coconut is softer and more tender. You’ll find grated ones at Asian grocery stores or uncut at stores like Whole Foods and Rainbow Grocery. You could use buko or young coconut in pies like buko pie and sweet drinks like buko pandan or halo halo. Buko is mainly for sweets and barely used for savory dishes, unless you’re using it for meat substitute. I’ve seen it once in vegan Adobo.
WHERE TO FIND: You could find frozen grated young coconut at the frozen section of Filipino and Asian grocery stores, or whole ones at conventional supermarkets like Rainbow Grocery.
HOW TO PREPARE: Thaw and it’s ready to go.
HOW TO STORE: Keep frozen.
USE IN RECIPES LIKE:
- Buko pie
- Buko Pandan
- sweet drinks
BANANA LEAVES
Filipinos use banana leaves to infuse its flavor and aroma in baked goods such as in Bibingka and other rice desserts. You could use it as a compostable plate too! In the Philippines, we have a festive, fun way of eating called kamayan, where you eat with your hands and use banana leaves as your plate.
WHERE TO FIND: At the frozen section of Filipino and Asian grocery stores. You could also find it at the refrigerated section of Mexican grocery stores.
HOW TO PREPARE: Thaw and it’s ready to go.
HOW TO STORE: Keep frozen.
USE IN RECIPES LIKE:
- Vegan bibingka
- steamed dishes
- compostable plate
YOUNG GREEN JACKFRUIT
Young green jackfruit easily mimics the texture of pulled pork and is often used in making vegan pulled pork tacos, burritos, and sandwiches. I love using young green jackfruit in veganizing Lechon Paksiw. The only caveat? Finding fresh jackfruit could be tough and preparing it could be another endeavor. I usually resort to buying the canned version at the canned vegetables section of Asian grocery stores or online.
Take note though that young, green jackfruit is NOT the same as yellow ones. Yellow ripe jackfruit tastes sweet and usually reserved for making sweet dishes.
WHERE TO FIND: You could find fresh green jackfruit at the produce section of Filipino and Asian grocery stores. You could ask the staff to cut a section for you if you don’t want to buy the whole jackfruit. If you’d like to use the canned version, you could find it at the vegetables in can section of Filipino and Asian grocery stores.
HOW TO STORE: Fresh jackfruit needs to be refrigerated. Canned jackfruit could be stored in the pantry.
HOW TO PREPARE: Canned jackfruit is ready to be used. Fresh jackfruit requires few steps before cooking with it. First, wear gloves and oil your knife. Cut the jackfruit open and cut out the hardy, middle section. Take out and use the soft jackfruit meat for cooking. Set seeds aside; don’t throw them away. You could steam and eat the seeds like chestnuts.
USE IN RECIPES LIKE:
- Vegan Lechon Paksiw
- vegan pulled pork tacos
- vegan pulled pork sandwiches
- vegan pulled pork burritos
COCONUT VINEGAR
Another way Filipinos use coconut is to make coconut vinegar. Unlike cane vinegar, coconut vinegar is naturally sweet (perhaps even sweeter than apple cider). I usually use coconut vinegar to give special depth in my vegan Sisig. I especially prefer the brand, Nuco, but I ran out so the next brand that I use is Sagana Delights.
WHERE TO FIND: Vinegar section of Filipino and Asian grocery stores.
HOW TO STORE: Keep in the pantry.
USE IN RECIPES LIKE:
- Vegan Sisig
- Roasted Tomatoes with Coconut Vinegar
- soups
- stews
KALAMANSI / CALAMONDIN JUICE
Lemon, lime, mandarin all in one. Kalamansi tastes like all three plus more. It’s a small, round, green or orange fruit usually mistaken for a kumquat. Fresh kalamansi fruits are hard to find at the grocery store, even at Filipino stores. Luckily my sister’s neighbor is generous enough to let us harvest from their kalamansi tree that’s overreaching my sister’s backyard. But if you don’t have access to a kalamansi tree, your best bet is to get a frozen one at the store. No preservatives, no added sugar, just pure frozen kalamansi juice.
WHERE TO FIND: You could find frozen kalamansi juice at the frozen section of Filipino and Asian grocery stores.
HOW TO STORE: Keep frozen.
HOW TO PREPARE: Thaw and it’s ready to use.
USE IN RECIPES LIKE:
- Vegan Sisig
- Shredded Cabbage Salad with Kalamansi Juice
- Kalamansi Coconut Risotto
- Kalamansi Marmalade (using fresh kalamansi fruit)
If you prefer to watch or listen, here’s a YouTube version:
When I see an ethnic recipe, I get excited but also intimidated by the ingredients I’m not familiar with. I fear I might mess up or prepare the dish wrong. Sometimes I wonder if those not familiar with Filipino cuisine think of the same thing.
To demystify the common Filipino ingredients in my cooking, I’ve listed the ingredients above as well as described each one of them. These common ingredients in Filipino cooking could be found at Filipino stores, Asian stores, and online. Filipinos in the Philippines and abroad, vegans and omnivores alike, use them for a special reason -they taste great! I hope you will try them too. Kain na, let’s eat!