Toyo, suka, at sili

Toyo, suka, at sili are three fundamental ingredients in Filipino cuisine. They are used in a variety of dishes and have a significant impact on the flavor profile of Filipino food.

Toyo

Toyo is the Filipino term for soy sauce. It is a liquid condiment made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Toyo is used in a variety of Filipino dishes, including adobo, pancit, and sinigang. It adds a salty, umami flavor to dishes.

Suka

Suka is the Filipino word for vinegar. Filipino vinegar is often made from coconut water, although it can also be made from rice or sugarcane. Suka is used in many Filipino dishes, including adobo, sinigang, and kinilaw. It adds a sour flavor to dishes.

Sili

Sili is the Filipino term for chili peppers. There are several varieties of sili used in Filipino cuisine, including the small but very spicy labuyo and the larger, less spicy siling haba. Sili is used in dishes like Bicol Express and sinigang, adding a spicy kick.

Use in Filipino Cuisine

Toyo, suka, and sili are often used together in Filipino cuisine to create a balance of flavors. For example, in the dish adobo, toyo provides the salty, umami flavor, suka adds sourness, and sili can be added for heat. This combination of flavors is a hallmark of Filipino cuisine.

See Also

• Filipino cuisine
• Adobo (food)
• Sinigang
• Bicol Express
• Kinilaw