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"Sinabawang gulay" simply means "vegetable soup".The dish is found throughout the Philippines and is known under a wide variety of names. It is known as bulanglang na gulay in Batangas; sabaw na utan, law-oy, utan bisaya, or utan kamunggay in the Visayas Islands and Mindanao; and laswa in Western Visayas.
Laing, meaning "dried or withered [leaves]" in Tagalog, [1] is the name of the dish in most parts of the Philippines. However, in the Bicol region, where it originates from, it is simply called pinangat. This name can be confused with pinangat na isda, which is a different dish made with fish cooked in a slightly sour broth similar to sinigang.
Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga. It is a type of hamonado (sweet) longganisa. It is typically longer and thinner than other Philippine sausages. It is made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar. It can be prepared with or without the casing.
Filipino version of spaghetti with a tomato (or sometimes banana ketchup) and meat sauce characterized by its sweetness and use of hotdogs or sausages. Baked macaroni: Noodles Filipino version of macaroni casserole, with a sauce base similar in flavor to Filipino spaghetti. Sotanghon: Noodles A clear chicken soup with vermicelli noodles ...
Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of de recado longganisa. It is characterized by its use of oregano and its garlicky and sour taste. It is made with coarse and lean pork, pork fat, coarse salt, onions, garlic, oregano, paprika, peppercorns, sugar, and vinegar. [1]
Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang (shrimp paste), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Linat-an, also known as nilat-an, is a traditional pork stew from the Visayas and Mindanao islands of the Philippines.Linat-an characteristically uses pork ribs (or other bony cuts of pork) boiled and simmered until very tender, lemongrass (tanglad), string beans, and starchy ingredients for a thicker soup (usually taro).
Tuguegarao longganisa, also known as the Ybanag longganisa, is a Filipino pork sausage originating from the Ybanag people of Tuguegarao City, Cagayan. It is a type of de recado longganisa. It is made with coarsely ground pork, black pepper, garlic, coarse salt, and cane vinegar (ideally sukang iloko) in hog casings.