The Spanish introduced the cultivation of corn to the Filipino island of Cebu in the 1700s.
This propelled the vegetable to staple status not just in that province, but throughout the country.
Place corn on a rimmed baking sheet and coat with oil.
Photo: Jenny Huang
Roast until lightly browned, 15 to 20 minutes.
Transfer to a cutting board to cool.
Cut the kernels from the cobs.
Add to the dressing along with tomatoes, onion, bell pepper, jalapeno and ginger.
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.
Ginisang bagoong, a fermented seafood paste, is part of a family of Filipino secret-weapon condiments.
It gets its brown hue from sauteed garlic and onion.
you could use fish sauce instead for a similar vibe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
