Kitchen basics

Bagoong is a Filipino fermented shrimp or fish paste, salty and deeply savoury, used as both a cooking ingredient and

Toyomansi is a simple Filipino dipping sauce of soy sauce and kalamansi juice, sharp, salty and quick to make at

Patis is the Filipino term for fish sauce, a salty, savoury liquid used as both a cooking ingredient and a

Sinigang mix is a powdered souring base, usually tamarind-flavoured, that turns a simple pork or fish broth into the classic

Kalamansi is a small, tangy Filipino citrus fruit, somewhere between a lime and a mandarin, used to add sharpness to

Banana ketchup is a sweet, tangy Filipino condiment made mainly from mashed banana, sugar and spices, coloured red to resemble

Achiote, also called annatto, is a small red seed used across Latin American and Filipino cooking to add a warm

Lemongrass paste is a convenient jarred shortcut, but fresh lemongrass gives a brighter, more fragrant result worth using when you

Ssamjang is a thick, savoury Korean dipping sauce made from doenjang and gochujang, used for wrapping grilled meat in lettuce

Nuoc cham is a light, punchy Vietnamese dipping sauce built from fish sauce, lime, sugar, garlic and chilli, used across