A Kapampangan condiment that has a pasty texture and a bit salty and sour flavour (may have the flavour and aromatic profiles of cheese; the product does not contain cheese). It is usually topped on fresh mustard lead (Mutasa), bitter gourd (ampalaya), steamed or broiled eggplant or okra. It can also be consumed alongside charbroiled mudfish (dalag), catfish (hito), or tilapia.
Ingredients: Rice, Small Shrimp, Oil, Ginger, Garlic, Chili and fresh tomatoes.
Made with Natural Ingredients.
Benefits of Fermented Foods: Fermentation increases levels and bioavailability of some nutrients (such as zinc, magnesium, and B vitamins), while it reduces “anti-nutrients” (such as phytates, which interfere with absorption of minerals) and other unwanted compounds (such as natural toxins in foods).