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Tinola is a Filipino soup usually served as a main course with white rice. [1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote , and leaves of the siling labuyo chili pepper in broth flavored with ginger , onions and fish sauce .
Kadyos Manok Ubad: Iloilo, Negros Occidental Meat dish The name refers to the three main ingredients used in the dish: kadyos (pigeon peas), manok and ubad (the edible inner layers of a banana stalk). Kaldereta: Luzon Meat dish to A dish made with cuts of pork, beef or goat simmered in tomato paste or tomato sauce, with liver spread added to it.
The name of the dish refers to the black, gray, or greenish color of the broth which is the result of the use of charred coconut meat. It is related to the tinola and nilaga dishes of other Filipino ethnic groups. It is also known as tiyula Sūg ("Sulu soup") or tinolang itim (the Tagalog literal translation of tiyula itum). [2]
Binakol, also spelled binakoe, is a Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce).
Chicken or seafood versions of the dish are usually called tinola.Nilaga is very similar to other dishes like bulalo, linat-an, lauya, and cansi.Nilaga can be distinguished in that it has a broth (bouillon) base, made with tender meaty and fatty cuts of beef or pork.
Tinola has chicken cuts in broth, with ginger, chayote, and chili pepper leaves. Sinampalukang manok is sometimes regarded as a chicken version of sinigang, but here the meat is browned first before being boiled in the water and it uses tamarind leaves. [53] Kadyos, manok, kag ubad from the Western Visayas uses pigeon peas and banana pith. [54]
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Kadyos, manok, kag ubad, commonly shortened to KMU, is a Filipino chicken soup or stew originating from the Hiligaynon people of the Western Visayas islands. The name of the dish means " pigeon peas , chicken , and banana pith "; the three main ingredients.