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Suam na mais is a Filipino corn soup with leafy vegetables (like moringa, bitter melon, or Malabar spinach leaves), and pork and/or shrimp. It originates from the province of Pampanga. It is also known as ginisang mais in Tagalog and sinabawang mais in the Visayan languages. It is served hot, usually during the rainy season. [1] [2] [3]
Ground pork, beef, and shrimp, among others, combined with extenders like green peas, carrots and the like which is then wrapped in wonton wrappers. Siopao: Steamed filled bun. Common versions are asado, shredded meat in a sweet sauce similar to a Chinese barbecued pork filling, and bola-bola, a packed ground pork filling. Tokneneng and Kwek kwek
Corn kernels, shrimp, pork, leafy vegetables Taco soup: United States: Chunky Similar ingredients to those used inside a taco: ground beef, tomatoes, chopped green chilis, olives, onions, corn, beans, and a packet of taco seasoning. [44] Vegetarian versions combine beans with the other ingredients, except for the ground beef. [45] Talabaw: Myanmar
Sopas is relatively easy to make. The meat is boiled first until tender. Sopas usually use chicken, but can also use beef or more rarely, diced pork or even turkey. It can also use leftover meat or processed meat like corned beef. [5] It is usually removed once tender and shredded with the bones discarded, but some recipes skip this part.
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang (known as kikiam in the Philippines).
Bulalô (Tagalog: [bʊlɐˈlɔʔ]) is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has been melted into the clear broth. Traditionally, the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor.
Nilaga (also written as nilagà) is a traditional meat stew or soup from the Philippines, made with boiled beef (nilagang baka) or pork (nilagang baboy) mixed with various vegetables such as sweet corn, potatoes, kale, and bok choy.
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]