Growing up in a Filipino-style home, I always found out that our kitchen’s heart isn’t to be found at the stove or the rice cooker—it is in the pantry. Those shelves hold the key to the comforting bold flavors that personify Filipino style of cooking. Whether you are an experienced chef or a novice exotic food lover that has just begun their exploration into Filipino cooking, the following 8 ingredients should fill your kitchen with a passport to the world of Filipino taste.
1. Soy Sauce (Toyo)
A Filippino pantry will never be complete without a nice bottle of soy sauce. It does not only serve as any condiment but as the foundation of endless recipes. In the famous Filipino Chicken Adobo with which Good Food and More have mastered or even pedestrian stir fries, soy sauce brings that brooding base layer of flavor that makes Filipino food so delicious. I never run out of light and dark varieties because I use them to prepare and cook different dishes.
2. Vinegar (Suka)
Vinegar is the heart of Filipino cuisine when soy sauce is the spine. It is present in adobo, dipping sauces, etc. My first option is cane vinegar. It is not too acrid; it is fresh and sharp in flavor and does not cover other flavors. What is beautiful about Filipino vinegar is that it is versatile; it lightens up heavy dishes and it leaves that distinct tang that makes their tastebuds stand up.
3. Garlic (Bawang)
I use garlic like it is going out of style and when you are cooking Filipino food, so will you. Freshly ground garlic cloves are highly necessary but I keep some garlic powder at hand whenever I have a busy weeknight dinner. With garlic rice, the ideal side dish to go with adobo, fresh garlic makes those golden crispy pieces that each grain can go so well in.
4. Fish Sauce (Patis)
This can seem overpowering to an outsider, but fish sauce is instant magic in a bottle. A drop makes things ordinary turn out into something extraordinary. It doesn-t add to the salt, it gives it weight and depth that salt cannot acquire. You don never need a lot and a little way goes a long way so start small and once you see what a difference it makes you will never want to cook without it.
5. Coconut Milk (Gata)
Filipino food is infused with tropical warmth in the form of creamy/rich coconut milk. No matter which curry you prepare or which dessert you like to enhance, quality coconut milk will make everything. Although Filipinos use both, I associated more with the canned variant because of its consistency compared to the fresh variant that can be cooked as well.
6. Bay Leaves (Dahon ng Laurel)
These are fragrant leaves that are mild yet necessary. They have a bit of a woodsy, slightly floral flavor that gives braised food and stews a nose-up. My grandmother taught me to add them near the beginning of cooking so that they can flavor the dish. Good Food and More never forgets to insist as much as possible on using fresh bay leaves, as they do make a significant difference.
7. Black Peppercorns (Paminta)
Whole peppercorns, preferably black peppercorns are essential to get true Filipino flavours. None of your pre grounded pepper is even remotely as good as the smell and sharp bite of freshly cracked peppercorns. They are critical to adobo and bring a cozy touch to so many others. I have a pepper mill reserved entirely to whole peppercorns.
8. Annatto Seeds (Atsuete)
The red, tiny seeds are the natural food coloring in Filipino cooking. They impart a lovely golden-orange color and a mild earthy flavour to dishes. To make annatto oil gently fry the seeds in oil and strain. This coloured oil enhances the appearance and the true flavour of most traditional delicacies.
Building Your Filipino Pantry
Starting your Filipino pantry doesn’t have to be overwhelming. Begin with the first five ingredients—soy sauce, vinegar, garlic, fish sauce, and coconut milk. These alone will allow you to create many authentic Filipino dishes. As you become more comfortable with these flavors, gradually add the remaining ingredients.
The key to great Filipino cooking isn’t complicated techniques or expensive equipment—it’s having these fundamental ingredients readily available. When inspiration strikes and you want to whip up some Filipino Chicken Adobo or perfectly seasoned Garlic Rice, you’ll have everything you need at your fingertips.
Quality Matters
Never sacrifice on the quality of ingredients. Spanish cooking uses these pantry items as an ensemble, and they have to work together; one has to stand out. Do your research, read reviews and do not be afraid to spend a bit of money on good ingredients. Your palate will feel better and your meals will sport that true Filipino taste that makes everyone ask for more.
Any time, money, and effort spent on assembling a Filipino pantry of staples translate to investments on numerous tasty dishes. These 8 ingredients are your ticket to the rich, complex and completely fulfilling world of Filipino food. Select locally what is available at the time; and slowly collect yourself. Before you notice it you will start to cook Filipino food better than your favorite restaurant or even the food your mamma made so good.
Ready to put these ingredients to use? Check out Good Food and More authentic Filipino Chicken Adobo recipes and discover how these pantry essentials come together to create pure comfort food magic.
