There's a history behind
every sauce.
Filipino cuisine is known for its rich and diverse flavors, and one of the key components that make Filipino dishes so delicious are the sauces and condiments that accompany them.
Adobo Sauce
Adobo Sauce
Filipino Adobo is a beloved and iconic dish in Filipino cuisine. It has a long history that can be traced back to both indigenous Filipino culinary practices and Spanish influences during colonial times. The term "adobo" itself is of Spanish origin, derived from the Spanish word "adobar," which means to marinate or season. When the Spanish colonizers arrived in the Philippines, they brought their culinary traditions with them, including the concept of marinating meats in vinegar and spices. They adapted their Spanish adobo recipes to the ingredients available in the Philippines, incorporating local flavors and ingredients. The fusion of these indigenous and Spanish culinary traditions gave rise to what is now known as Filipino adobo.
Kare Kare
Kare Kare
Kare-Kare is a traditional Filipino stew known for its rich peanut sauce. The origins of Kare-Kare are believed to be influenced by a combination of indigenous Filipino, Spanish, and Southeast Asian culinary traditions. Filipino communities had their own ways of preparing food. They often used ingredients such as peanuts and shrimp paste in their cooking. These ingredients likely contributed to the development of Kare-Kare's unique flavors.
Banana Ketchup
Banana Ketchup
Filipino banana ketchup has an interesting history. Its development is tied to a scarcity of traditional tomato-based ketchup during the war, leading to the creative use of locally available ingredients. While banana ketchup originated out of necessity during a time of scarcity, it has become a unique and iconic condiment in Filipino cuisine, appreciated for its distinct flavor and cultural significance. Banana ketchup has a sweet and tangy flavor with a hint of spice, and it's commonly used as a condiment or dipping sauce for various Filipino dishes, including fried chicken, hotdogs, and other fried or grilled meats.
Ube
Ube
Ube, also known as purple yam, is a vibrant purple-colored tuber that is popular in Filipino cuisine and other Southeast Asian cuisines. The origins of Ube can be traced back to Southeast Asia, particularly the Philippines, where it has been cultivated and consumed for centuries. Indigenous communities in the Philippines were known to cultivate and use Ube in their traditional dishes. Over time, it became a staple ingredient in Filipino cuisine. Ube is versatile and used in a variety of Filipino desserts and snacks, such as ube halaya (a sweet jam-like spread), ube ice cream, ube cake, and ube-filled pastries. Its natural purple color gives these dishes their distinctive appearance.
Isla Sauce
Isla Sauce
Kasama x Fila Manila’s Isla Sauce offers a boozy sweet and sour sauce that brings a taste of the Philippines straight to home kitchens across the US. The name nods to the 7,000+ islands that make up the Philippines and the bright, sunny flavor profile celebrates the spirit of the Southeast Asian country. Kasama x Fila Manila’s Isla Sauce also aims to modernize and play into the nostalgia of classic Asian sweet and sour sauce with a tangy yet sweet profile that’s tropical and fruity, complete with a splash of Kasama rum and crushed pineapple made to complement your favorite proteins and vegetables.
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