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Carlingford oysters, guava granita Five Filipino ingredients
Florence Mae Maglanoc’s key ingredients in her Filipino cookery
1 Calamansi A small, cherry-sized citrus fruit, calamansi is a staple in Filipino kitchens. It has a tart, refreshing taste with a hint of sweetness, like a cross between a lemon and a mandarin orange. Used in many marinades, dips and as a seasoning.
2 Bagoong This fermented shrimp paste is a bold flavour enhancer. It has a distinct aroma and salty, umami-rich taste. Bagoong is often used sparingly in Filipino stews, fried rice and as a condiment. Its intense flavour pairs well with green mangoes and is an essential ingredient in kare-kare, a traditional peanut oxtail stew.
3 Ube A purple yam that is a vibrant addition to desserts and pastries. Ube has a sweet, nutty flavour and is used in a variety of treats, from ice-cream and cakes to traditional Filipino sweets like halo-halo. It is also the signature flavour at Mamasons.
Pandesal
but it wasn’t until she accompanied her brother to a head chef interview at Bintang in 2017 that she met him properly. At the time Maglanoc was working on a degree in graphic design. Shah was considering introducing a pud-
ding menu to Bintang because he felt there was little representation of Asian desserts in London. He asked Maglanoc, who had always enjoyed baking and pastry cooking, to help him on the project, which became Mamasons.
www.thecaterer.com “I just thought, wow, this is great,” Maglanoc
says, who starting dating Shah shortly after- wards. “I loved advertising, I loved brand- ing, I loved food and I loved fashion. I’d never thought that it would be possible to make that combination work for me.” An ice-cream parlour was risky enough,
but seeing the queues outside Gelupo on a winter’s day made the couple real- ise it had potential. But one with Filipino
4. Banana ketchup Unlike traditional tomato ketchup, this condiment is made from bananas, sugar, vinegar and spices. It has a sweet, tangy flavour with a hint of spice, making it a perfect accompaniment for fried dishes like lumpia (spring rolls) and Filipino- style spaghetti.
5. Tamarind The seed pod from the tamarind tree is used primarily in soups and broths. It is often used in sinigang, a popular sour soup, to provide its signature tartness.
26 January 2024 | The Caterer | 19
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PHOTO: LAURIE FLETCHER
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