For people who left home and cannot get the ingredients, and for cooks who want to try the real thing rather than an approximation with spring onion. Dried sakurab, 100 g. Dried native turmeric, 100 g, which is smaller, darker and much stronger than the supermarket kind. Dried siling labuyo, 100 g, whole. All of it from the farms I buy from in Lanao del Sur, sun dried and hand sorted here. Comes with a printed sheet of how my mother makes palapa, in Maranao and in English, including the part about bruising rather than chopping, which is the part everyone gets wrong. Sealed packs keep about eight months in a dark cupboard. This ships anywhere in the country and is light enough that courier does not eat you alive.