Palapa Sprinkle
Palapa Sprinkle
Plus postage and packaging.
In the various cuisines of Muslim Mindanao, in the south of the Philippines, palapa plays a major role - as a sofrito/spice paste, or base, for starting off dishes; as an ingredient to add during cook; as a condiment to finish off or complement meals.
At the heart of every palapa is sakurab, a type of native spring onion, to which are added varying aromatics (typically ginger and garlic), often grated coconut, and often a lot of chillies. The resulting flavours are captivating: spicy, fragrant, nutty, savoury, a little sweet, a little funky. It’s no wonder that palapa is fast becoming a firm favourite amongst foodies in the Philippines and beyond.
This version is my take on the dry-fried condiment version of palapa. Treat it like a Japanese furikake and sprinkle it over everything. Just remember, you don’t need much - it packs a real punch!
SUGGESTED USAGES:
Use it in its traditional pairing with piaparan, a spiced coconut stew
Sprinkle it on soups and other stews and curries
Toss it in salads or other vegetable dishes
Sprinkle it on rice
NET WEIGHT: 50g
INGREDIENTS: Spring onions, grated coconut, ginger, garlic, birdseye chillies, dried shiitake mushrooms, makrut lime leaves, sugar, salt
ALLERGENS AND DIETARY INFORMATION: Vegan. Made in a kitchen where nuts and gluten are present
STORAGE: Store in a cool, dry place, unopened for at most a month. Keep refrigerated once opened, and use within a month