Sauces & Pastes

Adobo, bistek and sawsawan dipping sauces

Soy sauce and vinegar form the base of adobo. Calamansi is used in bistek and sawsawan dipping sauces, including combinations with toyo. Compare cane vinegar, coconut vinegar, sukang Iloko, sinamak and Pinakurat for your preferred acidity and heat. Use barbecue marinades for grilled dishes according to their instructions.

Kare-kare, pinakbet and Filipino spaghetti

Shrimp bagoong accompanies kare-kare and seasons some versions of pinakbet; distinguish it from fermented fish bagoong. Peanut butter can be used in kare-kare sauce, adjusting for its ingredients. Del Monte and UFC sauces are options for Filipino-style spaghetti, while Mang Tomas is a familiar accompaniment to lechon kawali.

Calamansi, kalamansi and spreads

Choose calamansi extracts for marinades, seasoning or drinks, following their dilution instructions. Chilli varieties have different uses from plain extracts. Lily’s, Lady’s Choice and Eden spreads complete the selection for sandwiches and merienda.

Products to explore

• Datu Puti — soy sauce 1 L
• Datu Puti — vinegar 1 L
• BARRIO FIESTA SHRIMP PASTE
• Calamansi Extract 150 ML
• MANG THOMAS
• UFC Banana Catsup
• Lily's Classic Peanut Butter - 296g

Complete your selection

• Filipino cooking, baking and desserts
• Filipino noodles and soups
• Filipino fruit and vegetables