Some of the most common ingredients found in the Filipino pantry are chili (sili), Chinese sausage (Longaniza; longganisa), coconut (niyog), cornflour, garlic (bawang), ginger (luya), mushrooms, pandan leaf (screwpine), tomato (kamatis) and lemon grass (tanglad). Chili (Sili).
(Redirected from Phyllo) Filo (or phyllo) (Greek: ÏÏÎ»Î»Î¿ leaf) is a very thin unleavened dough used for making pastries such as baklava and bÃ¶rek in Middle Eastern, Greek, and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked.
Kataifi pastry is that shredded wheat looking pastry that you will often find beside the phyllo packages in the freezer at the market. Itâs mostly used for sweets but recently, Iâve seen it made into nests for savory dishes or jumbo shrimp wrapped in kataifi. Cut off approx. a handful of the frozen kataifi from the package (re-seal and place back in freezer) and pull apart and crumble with your hands. 2  You should have enough to fill 1 cup. 3  Spread the kataifi out on a tray and allow to dry for 30 minutes.