Ingredients & Substitutes
The following is a list of ingredients found in some Philippine dishes which may be difficult to obtain in other countries. Where possible we have suggested some sources of these ingredients, or some substitutes.
- Achuete (anatto seeds), atsuete: for each 1 tbsp substitute 1/8 tsp red food coloring or 2 tsp paprika
- Bagoong: shrimp paste made from small shrimps which have been salted and fermented: readily available from most Chinese food stores.
- Bulaklak ng Saging (banana blossoms – clusters of matchlike flowers found inside banana pods): Sometimes available dried in Chinese food stores. As a substitute dried lily blossoms are usually available in Chinese stores.
- Chorizo de Bilbao: spicy sausages; usually sold in Hispanic stores. as substitutes use pepperoni, Polish kielbasa, garlic sausage, oxford sausage.
- Gabi: yam is a substitute.
- Kalamansi: substitutes include Kaffir limes, limes or lemons.
- Kamias: substitute lemon juice, or rhubarb.
- Kangkong: substitute watercress or spinach
- Labanos: radish.
- Isua: very fine noodles (vermicelli).
- Patis: fermented fish sauce; it has an acquired taste due to its pungent odor and strong flavor. You can probably leave it out. The closest substitutes are probably Thai fish sauce or even a little salt.
- Singkamas: turnips.
- Talbos ng Ampalaya: substitute watercress, or spinach.
- Talbos ng Sili: substitute spinach.