You're a thousand miles away from a palengke. The closest Asian grocery store is a four-hour drive away. But those flavors from home are calling you! 1. Adobo's supposed to be the easiest, right? dbgg1979 / Via Flickr: dbgg1979 The Holy Trinity of Filipino Food: garlic, vinegar, and soy sauce. Amen. 2. What vinegar do I use? Marianne Reyes / Via Twitter: @dontpugme Distilled white? Apple cider? Balsamic? Coconut rhum? Rice wine? 3. Why are there are so many kinds of soy sauce? Kanesue / Via commons.wikimedia.org Is Japanese soy sauce just for sushi? There's Chinese soy sauce, too. Do Hawaiians call Hawaiian soy sauce just "soy sauce"? 4. Do I be "healthy" and get the low sodium type? Isabelle Laureta / Via buzzfeed.com Kayo rin po, Tita, tumaba. ಠ_ಠ 5. Can I use coconut aminos? Or tamari? Timaree Hagenburger / Via foodiebars.com Is it possible to gentrify adobo? 6. Chicken adobo or pork adobo? ABS-CBN Entertainment | Marianne Reyes / Via youtube.com Of course, both! 7. Wait, what cuts do I get? Golden Acres Food Solutions / Via goldenacres.com.ph Why isn't there an "adobo cut" or "liempo cut" like there is in SM Supermarket? 8. Will it be easier to just make soup? Will sinigang be harder to mess up? 13secondstolove / neato-stock / monicaH / Via 13secondstolove.deviantart.com There's sinigang mix, right? If I can bake boxed cake mix, I can do this. 9. Do pork neck bones actually have any meat on them? Lyz Pfister / Via eatmedrinkmeblog.com Also, why is bone broth trendy now? People have been doing that for generations. 10. How is this produce section so large and so incomplete at the same time? whologwhy / Martinpulido / Marianne Reyes / Via Flickr: hulagway / commons.wikimedia.org It's no palengke, but it'll have to do, I guess. 11. Why don't they have fresh okra? Sheila Brown / The U.S. Food and Drug Administration / Josael281999 | Marianne Reyes / Via publicdomainpictures.net / Flickr: fdaphotos / josael281999.deviantart.com Don't mind me. Just doing a happy dance because my grocery store has frozen whole okra. [DO NOT use breaded okra or pickled okra for sinigang.] 12. Why can't I "just add water" to turn this spinach into water spinach? Helen Ang / Via helenang.wordpress.com Also, kangkong needs to be on some official list of choking hazards. 13. Where can I find malunggay? wellnessBin / Via wellnessbin.com Wait, it's a fancy health food now? Maybe I should just give up on cooking and start gardening. 14. Does my Tita have a malunggay tree? Nini Sabino / Marianne Reyes / Via Facebook: nini.sabino.7 Sorry about what I said earlier, Tita. I didn't mean it. I was just really hungry. 15. Where's the gabi? Tap to play or pause GIF Tap to play or pause GIF McDonald's Philippines / Via makeagif.com No, not that Gabby. 16. Are these giant mustard greens they use for soul food the same thing as mustasa? Tap to play or pause GIF Tap to play or pause GIF chompet123 / Via youtube.com / makeagif.com I love southern soul food, but I'm not going for that today. 17. Why are the string beans so short? enrevanche / David | Marianne Reyes / Via pixabay.com / commons.wikimedia.org Sitaw? More like "nothing to see"-taw. 18. Should I add MSG? Tap to play or pause GIF Tap to play or pause GIF Ajinomoto Philippines / Via makeagif.com Reminder: A little monosodium glutamate is perfectly safe. 19. I'm exhausted. Where can a thirsty person find some calamansi juice around here? Michael Matera / Via pixabay.com No, not limeade or lemonade. Gimme that Citrofortunella microcarpa. Please, Tita. Konting help lang. 20. That was really hard. When's the next party? Marianne Reyes / Via fiftythreestarsandasun.com Unli-Filipino food = heaven. Don't be discouraged if your first try at cooking Filipino food didn't go as well as you had hoped. And if you've been too scared to try, kaya mo 'yan! You can do it! Tap to play or pause GIF Tap to play or pause GIF FOX / Via missosology.info It will be worth it. Make your nanay proud! Write in the comments what other thoughts went through your mind when you tried cooking Filipino food for the first time!