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A popular variant of ginataang manok is known as "Filipino chicken curry" or "Filipino-style chicken curry". It is cooked identically to ginataang manok, but adds curry powder or non-native Indian spices. It is also more likely to use potatoes or carrots in place of green papaya or chayote. [1] [6] [7]
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).
Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. [1] For example, the Visayan binignit , a soup made with coconut milk, glutinous rice , tubers , tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo ). [ 10 ]
Piyanggang manok, tinola, bulalo Tiyula itum ( Tausug : "black soup") is a Filipino braised beef or goat soup or stew dish originating from the Tausug people . The dish is characteristically black due to the unique use of charred coconut meat.
Tinola is very similar to binakol and ginataang manok, but differ in that the latter two use coconut water and coconut milk, respectively. [3] [4] A related dish is lauya of the Ilocano people. However, lauya is partial to pork or beef knuckles. [5]
Sinampalukan is prepared by first sautéing the chicken with garlic, ginger, and onions. Water is then added with tamarind pulp, young tamarind leaves and usually siling haba or labuyo chilis and tomatoes.
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Inubaran is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices.