Rose apple. Small pink and white, pear-shaped fruits with crisp, crunchy flesh which has the flavour of apples. They have a lot of seeds. It can be dipped in salt or sugar.
Anatto. Achiote. A small reddish-brown seed, the fruit of a tropical South American tree, contained in a prickly seed pod. It is widely used in South American cooking. Although edible, it has little flavour and its culinary value is limited to colouring properties. In ancient times these seeds were used for body painting.
A pungent, salty fish sauce made from small salted shrimps called alamang or small fish, fermented in a closed jar for several weeks. It is used as a condiment and for flavouring dishes and is sold in bottles or tins. The liquid which is drawn off is called patis and is used as a fish sauce. Throughout South-East Asia this goes by many names: bagoong in the Philippines, trassi in Indonesia, blachan in Indonesia and Malaysia, kapi in Thailand, mam tom in Viet Nam and so on.
A pungent, salty fish sauce made from small salted shrimps called alamang or small fish, fermented in a closed jar for several weeks. It is used as a condiment and for flavouring dishes and is sold in bottles or tins. The liquid which is drawn off is called patis and is used as a fish sauce. Throughout South-East Asia this goes by many names: bagoong in the Philippines, trassi in Indonesia, blachan in Indonesia and Malaysia, kapi in Thailand, mam tom in Viet Nam and so on.
A pungent, salty fish sauce made with anchovies from Balayan in Batargas, fermented in a closed jar for several weeks. It is used as a condiment and for flavouring dishes and is sold in bottles or tins. The liquid which is drawn off is called patis and is used as a fish sauce. Throughout South-East Asia this goes by many names: bagoong in the Philippines, trassi in Indonesia, blachan in Indonesia and Malaysia, kapi in Thailand, mam tom in Viet Nam and so on.
Cassava. Manioc. Yuca. Fleshy, starchy tubers with tough brown skin and crisp white flesh, originally from Brazil but now widely cultivated. There are two types, sweet and bitter. Avoid the bitter one. Throughout the Amazon basin there are 26 varieties, each thriving under different conditions. The process of making it into flour or tapioca removes the toxins.
