Ubod, or hearts of palm, are the edible pith of the coconut tree.
Add hearts of palm, tomato, shallots (or onion) and chiles.
It’s also sold separately.
Photo: Jenny Huang
Skip anything labeled cream of coconut, which is sweetened and used to make things like cocktails.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking.
Look for the juice bottled or frozen.
Lime or lemon juice can be substituted.
It’s a staple throughout Southeast Asia and parts of India.
Use it in marinades and dressings or to make pickled vegetables.
Fish sauce is the ultimate umami sauce.
Seek out one made with just anchovy, salt and water for the best flavor.
you’ve got the option to find fried garlic and shallots premade at Asian markets and online.
To make your own, heat 1/4 cup canola or avocado oil in a small skillet over medium heat.
Using a slotted spoon, transfer to a paper-towel-lined plate to drain.
Refrigerate any leftover flavored oil to use in savory recipes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
