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  2. Philippine condiments - Wikipedia

    en.wikipedia.org/wiki/Philippine_condiments

    A sweet, red condiment made primarily of bananas. Has a sweet, tangy taste without the sourness of tomato ketchup. Chili garlic sauce: Similar to Chinese chili oil, a condiment of minced siling labuyo and garlic simmered in water and then fried in oil. Can be made with powdered dried shrimp or finely minced meat and can also be made omitting ...

  3. Category:Philippine condiments - Wikipedia

    en.wikipedia.org/wiki/Category:Philippine_condiments

    Media in category "Philippine condiments" This category contains only the following file. UFC brand logo former.svg 436 × 229; 107 KB

  4. Goto (food) - Wikipedia

    en.wikipedia.org/wiki/Goto_(food)

    Goto typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water.It is prepared almost identically to arroz caldo.Rice is cooked with water infused with ginger, then garnished with toasted garlic, scallions, black pepper, and crumbled chicharon.

  5. Pata tim - Wikipedia

    en.wikipedia.org/wiki/Pata_tim

    The most basic pata tim recipe use pata (pork hock or pig's trotters). It is traditionally cooked whole and not chopped, unlike humbà. The hock is sometimes first marinated overnight in brine. It is then seared in oil in a large pan for a few minutes with mushrooms until lightly browned, then set aside.

  6. List of Philippine dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Philippine_dishes

    After pounding into a rough mix the palapa is briefly fried to release its rich and spicy flavor. A variant mixed with grated coconut and turmeric is also made. Palapa is mostly used as a condiment alongside meat, chicken or fish, or is used in the main dish Piaparan, a famous dish of the Lanao region of Mindanao. Pata tim: Meat dish

  7. Category:Filipino cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Filipino_cuisine

    Philippine condiments (17 P, 1 F) Philippine cooking television series (2 C, 7 P) Cooking schools in the Philippines (6 P) D. Philippine desserts (5 C, 84 P)

  8. Burong mangga - Wikipedia

    en.wikipedia.org/wiki/Burong_mangga

    Burong mangga is a Filipino side dish and concoction made by mixing sugar, salt, and water to mangoes that have previously been salted. The mixture of water and sugar should be boiled and cooled first, before pouring it over the salted mangoes.

  9. Nilaga - Wikipedia

    en.wikipedia.org/wiki/Nilaga

    Nilaga is one of the simplest dishes in the Philippines. It typically uses tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, patis (fish sauce), and sometimes lemongrass, ginger, star anise, or bay leaves.