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Sinigang means "stewed [dish]"; it is nominalized in the form of the Tagalog verb sigang, "to stew". [1] While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the similar sour stews and soups found in the Visayas and Mindanao (like linarang) and in the Province of Pampanga their version of a sour soup is Called "BulangLang".
Fish cooked in a broth of vinegar, ginger, and other spices. Unlike northern paksiw na isda, it does not include vegetables. Kadyos-Baboy-Langka: Iloilo Meat dish The name refers to the three main ingredients used in the dish: kadyos (pigeon peas), baboy and langka . The broth is soured with batwan, a fruit native to Southeast Asia.
The Dutch language name (literally 'eel in the green') refers to freshwater eel in a green herb sauce. [2] [3] Paksiw na isda – Filipino cooking process; Paling in 't groen – Belgian dish; Panta bhat – Rice-based dish originating in Bangladesh
Cansí (Hiligaynon: kansi) is a Filipino beef soup originating from Iloilo which is spread across the rest of the Western Visayas region. It is made with beef shank and bone marrow boiled until gelatinous.
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.
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
Pinais na hipon is typically made out of finely-chopped freshwater shrimp, coconut milk, and sometimes pork, wrapped in banana leaf and cooked in coconut milk. [4] A unique variant from Quezon additionally wraps the shrimp and coconut in kamamba (Piper umbellatum) leaves.
While in the fish version (linagpang na isda), the fish is sliced into crosswise chunks with the skin intact. The name of the dish can also reflect the type of fish used. Common fish linagpang include linagpang na bangus , linagpang na tilapia , and linagpang na turagsoy (common snakehead, known in Philippine English as "mudfish").