Recipes of authentic and traditional Filipino dishes

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Commonly Used Ingredients in Filipino Dishes

Annato (achiote, achuete, atsuete) A natural orange food colouring extracted from the seeds of the annato tree. Sometimes spelt as annatto or anatto in other cookbooks. Coconut milk (gata) The juice of the grated mature coconut. The first extraction is thick and a second extraction with water added is thin. Some non-Asians are confused about coconut milk and coconut water. Coconut water is inside the nut and it is clear and has a sweet taste. Curry powder A mixture of a number of herbs and spices to flavour dishes of Asian origin. Fish paste (bagoong) Salted and fermented small shrimps or anchovies. Fish sauce (patis) The liquefied product of ...

Cannot find the fish mentioned in the recipe? Try a substitute.

Filipinos who have called the US, Canada, Australia (or any country outside the Philippines) home should try to include more fish in their diet for health reasons. Coming from a country where people are considered more fish eaters should not be difficult for Filipinos to continue their eating habit. Visiting a fish market or shop, one will find a great diversity of sea food such as fish, crustaceans and molluscs fresh and reasonably priced. One may say that the local fish are different from those in the Philippines. That may be true. But surprisingly, some of them are no different from Philippine ...