Patis , fermented fish sauce, is used frequently. Other fish sauces can be substituted, though the taste is slightly different. Also popular is buro , a fermented rice and fish sauce. Soy sauce and vinegar are staples. Varieties of vinegar are made from coconut, sago palm or sugar cane.
White vinegar is a good substitute.
They are dyed red or purple and can be bought from Filipino markets. Balut , a duck egg with an embryo, is a delicacy considered to be an aphrodisiac. Flours and Thickeners Many native cakes and sweets use cassava flour and sweet rice flour. Fruits Tropical fruits are abundant, including guava, jackfruit, star fruit, chico, sweetsop, plantains and different kinds of bananas. Mango and papaya are eaten ripe or unripe with bagoong or rock salt.