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Where’s the banana ketchup? Filipino ingredients suddenly disappear from shelves, leaving chefs scrambling
“The stuff we use is bagoong alamang, which has a very pink hue that I love. It brings color to the bicol express. It’s essentially poached tiny shrimp in a crazy pink sauce, it’s sweeter ...
Where’s the banana ketchup? Filipino ingredients suddenly disappear from shelves, leaving Philly chefs scrambling
In early December, when Chance Anies, 33, the chef and owner of Tabachoy in Bella Vista, went shopping at Hung Vuong Market on Washington Avenue for bagoong, the Filipino shrimp paste, he noticed an ...