How Stocking a Filipino Pantry Helps Connect Your Family to Culture

Nov 7

As someone who has lived away from the Philippines for many years, I’ve often found myself turning to food as a way to stay connected to home. The smell of garlic sizzling in oil, the tang of vinegar hitting the pan, or the sweet warmth of freshly cooked rice instantly transports me back to the kitchen of my childhood. These simple acts of cooking Filipino dishes have become more than just feeding my family—they’re moments of cultural reconnection.

As a mom raising multicultural kids, I’ve come to realize how important it is for them to know where they come from, even when they’re far away from the land of their ancestors. Food has been my secret weapon. Teaching them how to dip a piece of fried fish into vinegar with a dash of patis or explaining why we use calamansi instead of lemons doesn’t just fill their bellies—it fills their minds with stories of the Philippines. It's these moments when they learn about their heritage, not through books or videos, but through the flavors on their plates.

When my kids ask, “Why do we always have this in our pantry?” I take that as an opportunity to tell them about the Philippines. It’s not just a bottle of soy sauce—it’s a connection to lola’s kitchen and the family feasts we’d have, where everyone gathered around a table overflowing with food. These pantry staples are more than ingredients—they are storytellers.

What Turns a Simple Meal into a Filipino Feast?

Ever wondered what turns an ordinary meal into a true Filipino feast? It’s all in the pantry! 🌶️🍋

Growing up in a Filipino household, I was always surrounded by the magic of sawsawan—those small bowls of patis (fish sauce), toyo (soy sauce), suka (vinegar), and calamansi that grace every dining table. These flavors—salty, sour, umami—are the heart of every Filipino kitchen. They’re more than just condiments; they’re a delicious way we stay connected to our roots, no matter where we live. 🌍

For us Filipino parents, sharing these pantry staples with our kids isn’t just about food; it’s a way of bringing the lasa ng Pilipinas (taste of the Philippines) to their plates, helping them understand where they come from. Whether it’s the salty kick of bagoong in kare-kare or the tangy zest of calamansi in pancit, these flavors tell stories of home—stories we pass down, one bite at a time. 🍛

Here are the Filipino essentials to keep in your pantry:

🐟 Patis (Fish Sauce): Patis (Filipino fish sauce) is a popular condiment in the Philippines. It's usually made by salting and fermenting galunggong fish (round scad) for several months. Some manufacturers also produce patis as a by-product of making bagoong (fermented fish paste).
🥡 Toyo (Soy Sauce): Soy sauce is a staple condiment in Filipino kitchens. Made from fermented soybeans, wheat, water, and salt, it adds a rich, savory flavor to many Filipino dishes. It's commonly used in marinades, sauces, and as a dipping sauce for various meals.
🍶 Suka (Vinegar): Suka (vinegar) has been a key ingredient in Filipino cooking for centuries, used to preserve food, tenderize meat, and add flavor. There are different types of Filipino vinegar, depending on their source. Some of them are:
🍤 Bagoong (Fermented Shrimp Paste): Bagoong is a Filipino fermented seafood paste made from shrimp, fish, or oysters. It's salty, rich in umami, and used in dishes like kare-kare or as a dip for green mangoes. There are many types of bagoong:Bagoong Alamang (Shrimp Paste), Bagoong Sisi (Oyster Paste), Bagoong Isda (Fish Paste)
Fruits: Bananas are often used in treats like banana que and minatamis na saging, while ube (purple yam) is a favorite in sweets like ube halaya and ube cake. Coconut, available as fresh meat or in powdered form, adds richness and flavor to dishes like biko and macapuno desserts. These ingredients reflect the Filipino love for sweet treats and are key to many traditional recipes!
🍋 Calamansi: Calamansi is a small, round citrus fruit native to the Philippines, known for its tart flavor and aromatic zest. It's often used in Filipino cooking and beverages.
🍌 Banana Ketchup: Banana Ketchup is a popular Filipino condiment made from mashed bananas, vinegar, sugar, and spices. It has a sweet and tangy flavor, making it perfect as a dipping sauce for fried foods, a marinade for meats, and an ingredient in dishes like spaghetti.
🐖 Mang Tomas: Mang Tomas All-Purpose Sauce is a beloved Filipino condiment made from a blend of liver, vinegar, sugar, and spices. Known for its rich, savory flavor, it’s commonly used as a dipping sauce for lechon (roast pork), grilled meats, and fried dishes. It can also be drizzled over rice or used as a marinade, adding a delicious kick to any meal.
🌿 Achuete: Achuete (also known as annatto) is a natural food coloring and seasoning derived from the seeds of the achuete tree. Its vibrant orange-red hue is often used in Filipino cuisine to color dishes like tinola, pancit, and kare-kare. Achuete is commonly used to enhance the visual appeal of foods
🌾 Bigas (Rice): Rice is a staple in Filipino cuisine, served with every meal and available in white, brown, and sticky varieties.
Rice is also used in popular dishes such as sinangag (garlic fried rice) and arroz caldo (rice porridge).
It provides carbs and absorbs flavors, making it a key part of the Filipino diet!

These staples aren’t just for everyday meals—they’re a way to share your heritage with your children. Imagine your kids learning to love the flavors you grew up with, connecting to their Filipino side one meal at a time. It’s a beautiful way to ensure that even as they grow up in a multicultural household, they’ll always have a piece of the Philippines with them.