Chapter 04
Philippines
Sour and salt, first.
- 12recipes in the chapter
- 2pastes and dips
About the Philippines chapter
The chapter's two bases are a soy and calamansi dip and a spiced palm vinegar. Both are acid, and both are on the table rather than in the pot.
Vinegar and soy do most of the work in this chapter, in a cuisine that is comfortable leaving a dish frankly sour.
From this chapter
4 of the 12
A selection, not the whole chapter. All 100 are in the recipe index.
What it is built on
The bases
All 2, in full — each one a recipe of its own.
The Complete Edition
The Philippines chapter in full
All 12recipes, the headnotes, the pastes and dips, and the chapter’s place in the wider book — alongside the other ten chapters and the twenty-seven pantry studies that open the collection.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now
Imagery on this page is produced with generative AI tools and reviewed by the author. It is illustrative, not documentary photography of finished dishes. How these images were made.