These are the items used to create the distinctive sour, sweet, and salty flavor profile.
to cut through the richness. You’ll also see the chile leaves added to soups for a subtle peppery note. Another chile we’re fond of is siling mahaba, also referred to as green finger chile. It has a moderate heat level and can be found in Filipino or Asian supermarkets. This slightly curly pepper is added whole to soups and stews for its nuanced heat and vegetal flavor. If you can't find siling mahaba, a jalapeño pepper or an Anaheim pepper works just as well.
at a well-stocked Asian or Filipino market, which Gilbuena likes to use. Steer clear of bottled extracts, which contain a lot of preservatives. Go to any Filipino store and you’ll see bottles of bright-red banana ketchup lining the shelves. Made with bananas, vinegar, and sugar, and dyed red to resemble its more well-known counterpart, banana ketchup was developed during World War II to fill a shortage left by traditional tomato ketchup.
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