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5 foods match this view. Search local names, narrow the map, or follow a category.
Bohol, Philippines
Asín tibuok, the "unbroken salt" of Bohol filtered through seawater-soaked coconut husk and fired in a clay pot that is smashed to release it, is made by a handful of families, is on the Slow Food Ark of Taste, and is one of the strongest rarity items available anywhere in the Asian file.
Philippines
Latik
Golden brown coconut curds made by reducing coconut milk until the solids separate, used as a topping for kakanin.
Philippines
Bagoong Isda
A fermented fish paste used in Ilocano cuisine, the base for pinakbet and dinengdeng, with a strong umami flavor.
Philippines
Bagoong
An essential Filipino fermented shrimp or fish paste, pungent and salty, used as a seasoning and condiment.
Ilocos, Philippines
Sukang Iloko
A sugarcane vinegar from Ilocos, dark and robust, often served with siling labuyo (chili) as a dip.