Salted Duck Egg - the salted eggs are usually made with duck eggs for their fattier flavour and are cured using a brine solution and traditionally clay would also be added. The salt penetrates the porous shell, dissolving the strands of protein in the whites and solidifying the yolk, the result is a 'flavour bomb' with a parmesan-style umami flavour. These salted eggs are a common feature on the Filipino breakfast table, eaten with steamed rice or mixed in with salads. They'll sometimes be called 'itlog na pula' meaning 'red egg' as they're dyed a reddish colour so you can tell them apart from your regular unsalted eggs.

Jasmine Rice - Rice used to be served only on festive occasions in the Philippines due to its connections to spiritual rituals but now Filipinos on average spend more money on rice than any other food. Jasmine rice falls under the indica variety which is a type of rice which grows well near the equator and its kernel is four to five times longer than it is wide and when cooked, the rice is fluffy and chewy. It has a distinctive floral, jasmine aroma after cooking and a flavour similar to popcorn.

Glutinous Rice - known as "malagkit" meaning “viscous” (sticky), glutinous rice symbolises family closeness and is used widely in native delicacies including suman, bilo-bil and bibingka. The art is in the mixing of ingredients with the rice and is often infused with the likes of coconut milk, steamed banana leaves or tea flavours. Many enjoy eating glutinous rice with their hands as it's easy to pull off bite-sized pieces to roll into a ball for dipping in sauces or a as a vessel for scooping up meats and vegetables.