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ensaladang-mais-(grilled-corn-salad)

Tips: - Made from the nectar of flowers from the coconut tree, coconut vinegar is mild, with a slightly sweet, coconutty aftertaste. It's a staple throughout Southeast Asia and parts of India. Use it in marinades and dressings or to make pickled vegetables. - Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor. - Ginisang bagoong, a fermented seafood paste, is part of a family of Filipino secret-weapon condiments. It gets its brown hue from sautéed garlic and onion. You can use fish sauce instead for a similar vibe.

Ingredients